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| Preparation and application of high internal phase Pickering emulsions stabilized by pumpkin seed protein isolates particles |
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| DOI： |
| KeyWord:pumpkin seed protein isolate high internal phase Pickering emulsions biocompatibility stability |
| FundProject:国家自然科学基金资助项目（51903108） |
| Author Name | Affiliation | | CHEN Fengfeng1,2, DING Jingjing1,2, WANG Qiubo1,2, SHEN Yongqiang1,2,
YANG Cheng1,2, SUN Yajuan1,2 | 1.Key Laboratory of Synthetic and Biological Colloids of Ministry of Education, Jiangnan University, Wuxi 214122,
Jiangsu, China
2.School of Chemical & Material Engineering, Jiangnan University, Wuxi 214122, Jiangsu, China |
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| Abstract: |
| In order to obtain a natural particle stabilizer with excellent performance, pumpkin seed protein isolate(PSPI) was prepared by alkali dissolution and acid precipitation with pumpkin seed as raw material. Pumpkin seed protein isolate particles (PSPI Ps) were prepared by anti-solvent method with PSPI as raw material, and then high internal phase Pickering emulsions (HIPPEs) were prepared with PSPI Ps as stabilizer.The effects of mass fraction of PSPI Ps in aqueous phase，volume fraction of oil phase, and pH of aqueous phase on the microstructure, droplet size and rheological properties of the HIPPEs were investigated. The interface structure of HIPPEs was also characterized using scanning electron microscopy and confocal laser scanning microscopy. In addition, the acid and alkali resistance, room temperature storage stability, thermal stability and light stability of the HIPPEs were investigated. The results showed that the prepared HIPPEs were O/W type micron emulsions. When the mass fraction of PSPI Ps in aqueous phase was in the range of 0.2%-2.0%, with the increase of the mass fraction of PSPI Ps, the droplet size of emulsion decreased significantly, and the gel strength increased significantly. When the volume fraction of oil phase was in the range of 50%-84%, increasing the volume fraction of oil phase could increase the droplet size of emulsion and reduce the gel strength. When the aqueous phase pH was in the range of 3-9, with the increase of aqueous phase pH, the droplet size of emulsion first increased and then decreased, and the gel strength first decreased and then increased. The prepared HIPPEs had good acid and alkali resistance, room temperature storage stability, thermal stability and light stability. In conclusion, PSPI Ps is a stabilizer for high internal phase emulsion with excellent performance. |
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