Preparation and Stability Study of High Internal Phase Emulsion of Peanut Protein Isolate and Corn Silk Polysaccharide
Shuo Wang, Jinying Zhu, Xiaopian Yan, Ji Wang, Xinqi Li, Lin Xiu, Mingzhu Zheng
TL;DR
Researchers developed a stable oil-in-water emulsion using peanut protein and corn silk polysaccharide, which remains stable under various conditions.
Contribution
A novel method using peanut protein isolate and corn silk polysaccharide to stabilize high internal phase emulsions is introduced.
Findings
The PPI-CSP complex forms a stable oil-in-water emulsion with a particle size of 12.91 ± 0.13 μm at a 2:1 ratio.
The emulsion shows shear-thinning behavior and solid-like properties based on rheological analysis.
The emulsion remains stable under thermal treatment, pH changes, and storage.
Abstract
This work sought to explore a new method for using corn silk polysaccharide (CSP) and peanut protein isolate (PPI) to stabilize high internal phase emulsions (HIPEs). An ultrasound-assisted hydrothermal technique was used to make the PPI-CSP covalent complexes and HIPEs. Particle size analysis, rheological studies, and multiple light scattering techniques were used to analyze the stability and attributes of the emulsion. Microscopic studies reveal that the PPI-CSP complex encapsulates oil droplets at the interface, forming a typical oil-in-water (O/W) emulsion. The stability of the HIPEs is notably improved by the inclusion of CSP; the smallest particle size was recorded at a 2:1 PPI to CSP ratio (12.91 ± 0.13 μm). According to rheological evaluations, all HIPEs behave in a shear-thinning manner and have solid-like properties. Furthermore, this emulsion exhibits excellent stability…
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Taxonomy
TopicsProteins in Food Systems · Pickering emulsions and particle stabilization · Microencapsulation and Drying Processes