| Apparent viscosity and dynamic rheological properties of Pickering emulsions prepared by different mass concentrations (10，20，30 mg/mL) of corn germ protein were studied. The gel time, gel strength and water holding capacity of GDL and transglutaminase induced emulsion gel were also investigated by rheology analysis. The results showed that when the mass concentration of corn germ protein was 10-30 mg/mL and the shear rate was 0.1-100 s-1， the apparent viscosity decreased with the increase of shear rate, the emulsion behaved shear thinning behavior, and the apparent viscosity increased with the increase of protein mass concentration. G′ of the emulsions prepared by different mass concentrations of protein showed no significant difference at frequency of 0.1-50 Hz, while G′ of the emulsions increased with the increase of frequency, and G′ of the emulsion prepared by porotein mass concentration of 30 mg/mL increased significantly. The gel time of Pickering emulsion prepared by corn germ protein induced by GDL and transglutaminase was shortened, and the gel strength and water holding capacity increased with the increase of protein mass concentration. |
