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| Effect of pH and NaCl concentration on stability of Pickering emulsion stabilized with walnut protein nanoparticles |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230232 |
| KeyWord:walnut protein nanoparticles Pickering emulsion pH NaCl concentration stability |
| FundProject:国家自然科学基金项目（31760470）；云南省“万人计划”青年拔尖人才专项资助项目（YNWR-QNBJ-2018-046）；生物学质量工程项目（503190106） |
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| Abstract: |
| To improve the stability of the walnut protein Pickering emulsion, the Pickering emulsion was prepared using walnut protein nanoparticles (Nano-WPI) as stabilizers, and the effects of pH (2.0-8.0) and NaCl concentration (0-400 mmol/L) on the emulsification activity (EAI), particle size, rheological properties, thermal stability, and storage stability of the Pickering emulsion were analyzed. The results showed that the stability of the Pickering emulsion first decreased and then increased with the increase of pH. At pH 8.0, the Pickering emulsion had the highest EAI (32.79 m2/g) with an average particle size of 3.33 μm, and showed weak gel characteristics with good thermal and storage stability. At pH 8.0, the comprehensive property of the Pickering emulsion was the best. With the increase of NaCl concentration, the EAI of the Pickering emulsion decreased and then increased, while the particle size of the Pickering emulsion was the opposite. NaCl concentration positively correlated with the apparent viscosity, storage modulus, and storage stability of the Pickering emulsion. When the NaCl concentration was 400 mmol/L, the EAI of Pickering emulsion was 1318 m2/g with an average particle size of 9.28 μm, and the Pickering emulsion showed gel characteristics with good storage stability but low thermal stability. When the NaCl concentration was 400 mmol/L, the comprehensive property of the Pickering emulsion was the best. In conclusion, if the pH is far away from the isoelectric point (4.0-5.0) of Nano-WPI or NaCl concentration increases, the comprehensive property of the Pickering emulsion can be improved. |
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