50/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers

Li, Sisheng; Jiao, Bo; Faisal, Shah; Wu, Bicong; Li, Wei; Shi, Aimin; Liu, Hongzhi

doi:10.1016/j.foodhyd.2022.108078

Cited by 31 publications

(5 citation statements)

References 49 publications

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“…3b). All W/O PEC showed pseudoplastic behaviour (Li et al ., 2023). Altering the mass of CS resulted in an increase in viscosity at high shear rate due to the thickening effect of CS.…”

Section: Resultsmentioning

confidence: 99%

W/O Pickering emulsion catalytic system stabilised by acetylated arachin/chitosan nanoparticles as an efficient platform for the preparation of diacylglycerol‐rich soybean oil

Zhang

et al. 2023

Int J of Food Sci Tech

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SummaryPickering emulsions stabilised by nanoparticles are recognised as enzyme carriers, enabling advanced catalysis efficiency. Herein, we immobilised lipase on acetylated arachin nanoparticles/chitosan composites (AAPs/CS) through cross linking with glutaraldehyde (GDA) resulting in the formation of AAPs/CS‐Lipase to stabilise water in oil (W/O) Pickering emulsion catalytic systems (PEC). The specific activity of AAPs/CS‐Lipase was increased to 160% compared with free lipase (1.48 ± 0.02 U mg−1). Increasing the mass of CS led to an increase in the droplet size of W/O PEC from 2.53 ± 0.82 μm to 7.94 ± 1.24 μm. AAPs/CS‐Lipase decreased the interfacial tension and enhanced the interfacial viscosity of W/O PEC. The catalytic efficiency of W/O PEC is 2.75 times of biphasic catalytic system (BCS). The content of DAG exceeded 50% of the total oil. The specific activity of AAPs/CS‐Lipase remained above 70% even after 10 cycles. W/O PEC provided an efficient catalytic platform to prepare DAG‐rich soybean oil.

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“…3b). All W/O PEC showed pseudoplastic behaviour (Li et al ., 2023). Altering the mass of CS resulted in an increase in viscosity at high shear rate due to the thickening effect of CS.…”

Section: Resultsmentioning

confidence: 99%

W/O Pickering emulsion catalytic system stabilised by acetylated arachin/chitosan nanoparticles as an efficient platform for the preparation of diacylglycerol‐rich soybean oil

Zhang

et al. 2023

Int J of Food Sci Tech

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“…In the range of 0.1~100 s −1 shear rate, the apparent viscosity of all samples decreased as the shear rate increased. The composite emulsions exhibited the shear thinning behavior characteristic of pseudoplastic fluids [42]. Shear-thinning behavior is a common characteristic of emulsions, and this property may be due to the application of shear stress, which changes the size and shape of the oil droplets in the flocculated state under the shear action [43].…”

Section: Rheological Properties Of Ova-xg Composite Emulsionsmentioning

confidence: 99%

The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions

Gao,

He,

Zhao

et al. 2024

Foods

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Protein–polysaccharide complexes have been widely used to stabilize emulsions, but the effect of NaCl on ovalbumin–xanthan gum (OVA-XG) complex emulsions is unclear. Therefore, OVA-XG complex emulsions with different XG concentrations at pH 5.5 were prepared, and the effects of NaCl on them were explored. The results indicated that the NaCl significantly affected the interaction force between OVA-XG complexes. The NaCl improved the adsorption of proteins at the oil–water interface and significantly enhanced emulsion stability, and the droplet size and zeta potential of the emulsion gradually decreased with increasing NaCl concentrations (0–0.08 M). In particular, 0.08 M NaCl was added to the OVA-0.2% XG emulsion, which had a minimum droplet size of 18.3 μm. Additionally, XG as a stabilizer could improve the stability of the emulsions, and the OVA-0.3% XG emulsion also exhibited good stability, even without NaCl. This study further revealed the effects of NaCl on emulsions, which has positive implications for the application of egg white proteins in food processing.

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“…First, the transition metal was iron, and a decrease in the aqueous solubility of iron at a high pH leads to the precipitation of insoluble iron on the surface of the emulsion droplets, which promotes the electrostatic attraction between the ionic oil droplets and cationic transition metals, resulting in an increase in the rate of lipid oxidation [55,56]. Second, an emulsion with smaller droplet sizes is more likely to accumulate primary oxidation products, which decreases the oxidative stability of the emulsion [22]. The buried hydrophobic groups and free thiol groups are exposed with an increase in the pH value to modify the conformation of proteins, which lead to accelerating the oxidation of sulfydryl [45].…”

Section: Oxidation Stability Of the Emulsions During Storagementioning

confidence: 99%

“…The protonation state and α-carboxyl and α-amino terminal groups are altered at different pH values, which affects the dissociation of the amino and carboxyl groups in the MP molecules and influences the interaction between them, resulting in a decrease or increase in the emulsifying property of emulsions [20,21]. Furthermore, the oxidation of emulsions is impacted by the emulsifying property due to changes in the area in contact with the air [22]. Consequently, it is essential to evaluate the influence of pH on the emulsifying property and oxidative stability of MP-DAG-C emulsions based on the advantages of using MP-DAG-C emulsions in meat product processing applications.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values

Li,

Wang,

Zhao

et al. 2024

Foods

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Myofibrillar protein–diacylglycerol emulsions containing catechin (MP-DAG-C) possess outstanding emulsifying property and oxidative stability. However, the effect of pH on MP-DAG-C emulsions should be revealed to provide possibilities for their application in practical meat products. Therefore, MP-DAG-C emulsions at different pH values were used in this study, in which lard, unpurified glycerolytic lard (UGL), and purified glycerolytic lard (PGL) were used as the oil phases. The results indicated that the emulsifying property of the UGL- and PGL-based emulsions increased compared to those of the lard-based emulsions (p < 0.05). The emulsifying activity and stability indices, absolute value of ζ-potential, and rheological characteristics increased with the increase in pH values (p < 0.05), with the droplets were smallest and distributed most uniformly at a pH of 6.5 compared to the other acidic environment (p < 0.05). The thiobarbituric acid substance and carbonyl content increased (p < 0.05), while the total sulfydryl content decreased (p < 0.05) during storage. However, there was no statistical difference between the oxidative stability of the MP-DAG-C emulsions with different pH values (p > 0.05). The results implied that the emulsifying property of MP-DAG-C emulsions increased with an increase in pH values. The oxidative stability of the MP-DAG-C emulsions at high pH values was improved by catechin.

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50/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers

Cited by 31 publications

References 49 publications

W/O Pickering emulsion catalytic system stabilised by acetylated arachin/chitosan nanoparticles as an efficient platform for the preparation of diacylglycerol‐rich soybean oil

W/O Pickering emulsion catalytic system stabilised by acetylated arachin/chitosan nanoparticles as an efficient platform for the preparation of diacylglycerol‐rich soybean oil

The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions

Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values

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