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| Stability of whey protein isolate-dextran conjugate Pickering emulsion |
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| DOI： |
| KeyWord:whey protein isolate dextran Maillard reaction Pickering emulsion pH stability thermal stability storage stability |
| FundProject:安徽省高校自然科学研究项目（KJ2018A0105）；芜湖市科技计划项目（2022jc22）；安徽工程大学校级科研项目（Xjky2022093，Xjky2022097）；安徽工程大学研究生实践与创新项目（201811）；安徽工程大学大学生科研项目（2022DZ30）；大学生创新创业训练计划项目（201910363039，S202110363250） |
| Author Name | Affiliation | | DAI Qingyuan, FU Xipeng, ZHU Xiuling, HONG Qingyuan,
WANG Huiqin, CHEN Jin, FANG Wen | School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, Anhui, China |
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| Abstract: |
| In order to improve the stability of protein-based Pickering emulsion, Maillard reaction was used to prepare the whey protein isolate(WPI)-dextran(Dex) conjugate. The WPI-Dex conjugate was used to prepare protein-based solid particles, and then Pickering emulsion was prepared with medium-chain triglyceride. The effects of the WPI-Dex conjugate on the emulsification activity, emulsion stability of protein-base solid particles and creaming index of Pickering emulsion were investigated, as well as the change of diameter of Pickering emulsion under different pH, heating temperature and storage time. The results showed that scanning electron microscopy (SEM) observed the covalently grafted Dex transformed the morphologic structure of WPI from globular to flake. The WPI-Dex conjugate was successfully prepared by the dry state Maillard reaction, which was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Compared with WPI, the emulsification activity and emulsion stability of WPI-Dex conjugate increased by 57.8% and 138.5%, respectively. The creaming indexes of WPI and WPI-Dex conjugate Pickering emulsion stored for 30 d were 52.3% and 36.0%, respectively, and the creaming stability of WPI-Dex conjugate Pickering emulsion increased by 31.2%. WPI-Dex conjugate Pickering emulsion had good pH stability, thermal stability and storage stability. In conclusion, the glycosylation graft modification of protein is an effective method to improve the stability of natural protein Pickering emulsions. |
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