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| Preparation and properties of dextran grafted soybean protein isolate-based Pickering emulsions |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240727 |
| KeyWord:Pickering emulsions emulsion stability emulsion property soybean protein isolate soybean protein isolate-dextran conjugate |
| FundProject:四川天府新区眉山管委员会科技合作项目（2322339004）；雅安市-四川农业大学市校合作项目（23ZDYF0003） |
| Author Name | Affiliation | | LI Shunfa1, DENG Yubing1, HU Chun1, WANG Liangjun2, ZHANG Qing1 | 1.College of Food Science, Sichuan Agricultural University, Ya′an 625014, Sichuan, China
2.Rural
Revitalization and Development Service Center of Meishan Tianfu New District, Meishan 620000,
Sichuan, China |
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| Abstract: |
| To provide a reference for the encapsulation and delivery of lipophilic bioactive substances, Pickering emulsions （SDC-PEs)was prepared by using a two-step method of high-pressure microfluidization process with soybean protein isolate(SPI)-dextran conjugate(SDC) as emulsifier and stabilizer. Single-factor experiments were conducted to investigate the effects of homogenization pressure, homogenization times, and SDC dosage on emulsion particle size and polydispersity index (PDI). The preparation conditions of SDC-PEs were further optimized using response surface methodology. Additionally, the properties of SDC-PEs prepared under the optimal conditions were analyzed. The results showed that the optimal preparation parameters of SDC-PEs were as follows: homogenization pressure 140 MPa, homogenization times 6, SDC dosage 2.13%, and volume fraction of oil phase 10%. Under these conditions, SDC-PEs exhibited an average particle size of 210.33 nm with a PDI below 020. The SDC-PEs showed excellent stability against pH, ionic strength, temperature, and storage, outperforming SPI-stabilized Pickering emulsions (SPI-PEs). In conclusion, Pickering emulsions with good stability can be prepared by adding SDC. |
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