| The corn germ protein was used to prepare Pickering emulsion. The particle size, Zeta potential, storage stability, centrifugal stability and rheological property of the prepared emulsions at different pH (3, 5, 7, 9 and 11) were studied. The results showed that the emulsion was oil-in-water type. The particle size of the emulsion increased first and then decreased with the increase of pH, whereas the absolute value of the potential decreased first and then increased with the increase of pH. The emulsion prepared at pH 5 showed stratification after centrifugation and exhibited the lowest centrifugal stability compared with emulsions prepared at other pH. The emulsion prepared at pH 11 showed no stratification when the storage time was 1, 3 d and 7 d, and exhibited the highest storage stability. In addition, the apparent viscosity of the emulsions decreased with the increase of shear rate, and the emulsion showed shear thinning. Moreover, the apparent viscosity of the emulsion increased first and then decreased with the increase of pH. |
