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| Preparation and property of zein/whey protein fiber core complex nanoparticle stabilized Pickering emulsions |
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| DOI： |
| KeyWord:zein whey protein fiber core Pickering emulsions stability rheological property |
| FundProject:湖北省技术创新专项（重大项目）（2019ABA105） 作者简介：付思晗（1996），女，在读硕士，研究方向为粮食、油 |
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| Abstract: |
| Using zein and whey protein as raw materials, the zein/whey protein fiber core complex nanoparticle were prepared by anti-solvent co-precipitation method and used for the preparation of corn oil loaded Pickering emulsions by high-speed shearing method. The emulsification property of complex nanoparticle was evaluated at different pH, and the effects of different nanoparticle dosages on the particle size, microscopic morphology, storage stability and rheological properties of Pickering emulsions were studied. The results showed that the emulsification property of zein/whey protein fiber core complex nanoparticle was significantly improved, and the prepared Pickering emulsions were oil-in-water emulsions. The particle size of Pickering emulsions reduced as the increase of complex nanoparticle dosage, and there was no significant difference above 3 g(100 mL corn oil). When the dosage was 4 g(100 mL corn oil), the Pickering emulsions had uniform oil droplets and the best storage stability. The Pickering emulsions were pseudoplastic fluid, and the apparent viscosity first decreased and then increased as the increase of complex nanoparticle dosage. |
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