|
| Optimization of preparing walnut protein-xanthan composite Pickering emulsion |
| |
| DOI： |
| KeyWord:walnut protein polysaccharide xanthan Pickering emulsion |
| FundProject:天山青年计划项目（2019Q050） |
|
| Hits: 2283 |
| Download times: 2055 |
| Abstract: |
| In order to further promote the transformation of walnut resources advantage to economic benefit advantage and improve the high-value utilization of protein in walnut meal, a protein-polysaccharide composite Pickering emulsion was prepared by walnut protein and xanthan. The preparation process of walnut protein-xanthan composite Pickering emulsion was optimized by single factor experiment and response surface experiment, and the thermal stability, frozen stability, freeze-thaw stability were determined. The results showed that the optimal preparing parameters of Pickering emulsion were pH 6.5, xanthan dosage 0.2 g/100 mL, walnut oil volume fraction 72%. Under these conditions, the creaming index was lower with (1.49±0.68)%. The emulsion system had good thermal stability and frozen stability, but the freeze-thaw stability was low. In conclusion, the preparation of walnut protein-xanthan composite Pickering emulsion provides a new idea for the exploitation of walnut protein. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
