桃仁分离蛋白颗粒的制备及其乳化性能研究

doi:10.3969/j.issn.1001-1803.2021.09.001

Abstract

Abstract:

Peach seed protein isolate （PSPI） was prepared by alkali extraction with isoelectric precipitation. The composition of the PSPI was determined, and the protein content was approximately 91.2%. When the pH is below the isoelectric point, the particles are positively charged, and conversely, when the pH is above the isoelectric point, the particles are negatively charged. PSPI nanoparticles were prepared by pH-cycling method, and they exhibited excellent stabilization for Pickering emulsions. The size of the particles is around 300 nm, and they aggregate to different degrees with the change of pH. The wettability of PSPI nanoparticles could be adjusted simply by changing the pH of solutions, and the system shows a neutral wettability at pH 2.0 and 8.0. However, when the pH value is 5.0, the particles have strong hydrophobicity. The rheological properties indicate that the emulsion is pseudoplastic fluid with gelatinous properties. At pH 2.0 and 8.0, the emulsions have outstanding stability, and moreover, stable high internal phase Pickering emulsions （HIPPEs） with internal oil phase fraction of 80% and even 87% were obtained. In addition, such HIPPEs have good resistance to ionic strength, which can remain stable at high salt concentration up to 1 mol/L for over 1 month. These findings show that PSPI nanoparticles are green and excellent emulsifier, which have potential applications in food, cosmetic, and petroleum industries.

Key words: peach seed protein isolate, nanoparticle, Pickering emulsion, high internal phase, stability

CLC Number:

TD985

Shen Yongqiang,Sun Yajuan,Yang Cheng,Wang Jing. Study on the preparation and emulsifying properties of peach seed protein isolate nanoparticles[J].China Surfactant Detergent & Cosmetics, 2021, 51(9): 809-816.

Figures/Tables 6

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References 22

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Study on the preparation and emulsifying properties of peach seed protein isolate nanoparticles

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