The droplet breakup model and characteristics of pH-shifted peanut protein isolate-high methoxyl pectin stabilised emulsions under ultrasound

被引：13
|
作者：
Zhang, Lifen [1 ]
Li, Yingxi [1 ]
Sun, Xiaoyang [2 ]
Lai, Shaojuan [1 ]
Chen, Fusheng [1 ]
机构：
[1] Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450001, Henan, Peoples R China
[2] Henan Univ Anim Husb & Econ, Coll Food & Biol Engn, Zhengzhou 450046, Henan, Peoples R China
来源：
ULTRASONICS SONOCHEMISTRY | 2023年 / 94卷
基金：
中国国家自然科学基金;
关键词：
Peanut protein isolate; High methoxyl pectin; Ultrasound; Emulsion; Droplet breakup model; O/W EMULSIONS; PHYSICOCHEMICAL PROPERTIES; COMPLEXES; EMULSIFICATION; MICROSTRUCTURE; GLUCOMANNAN; CONCENTRATE; PREDICTION; GUM;
D O I：
10.1016/j.ultsonch.2023.106340
中图分类号：
O42 [声学];
学科分类号：
070206 ; 082403 ;
摘要：
The effect of pH on the occurrence states of peanut protein isolate (PPI) and high methoxyl pectin (HMP), and droplet breakup model of the emulsions under ultrasound were studied. Particle size distribution and scanning electron microscopy results showed that PPI-HMP existed a soluble complex at pH 5.0, had no interaction at pH 7.0, and was co-soluble at pH 9.0. Droplet breakup model results revealed that the characteristics of emulsion stabilised by PPI-HMP treated at pH 5.0 was different from that at pH 7.0 and 9.0. The average diameter of the droplet well satisfied the model. According to rheological properties, interface tension, and microstructure, the formation mechanism and characteristics of emulsion stabilised by PPI-HMP treated at pH 5.0 was different from that at pH 7.0 and pH 9.0. The research provided a reference for constructing emulsions using pH-shifted PPI-HMP under ultrasound.
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页数：10
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