| The high-pressure homogenization method was used to prepare pumpkin seed oil emulsion with whey protein isolate as emulsifier. The effects of homogenization pressure, homogenization times, dosage of emulsifier, and mass fraction of pumpkin seed oil on the particle size, polydispersity index (PDI), Zeta potential and spectral ratio (SRI, ratio of absorbance at 800 nm to absorbance at 400 nm) of pumpkin seed oil emulsion were investigated. The stability of pumpkin seed oil emulsion was also studied. The results showed that the optimal process conditions of pumpkin seed oil emulsion were obtained as follows: homogenization pressure 50 MPa, homogenization times five times, dosage of emulsifier 2.5%, mass fraction of pumpkin seed oil 10%. Under these conditions, the particle size, PDI, Zeta potential and SRI of pumpkin seed oil emulsion were (213.33±5.60)nm, 0.215±0.002, (-56.80±0.66)mV and 0.27±0.02,respectively. Pumpkin seed oil emulsion had better physical stability and higher oxidation stability during the storage period of 15 d at room temperature. |
