藜麦蛋白/低酰基结冷胶高内相Pickering乳液的制备及 稳定性研究

doi:10.3969/j.issn.2097-2806.2026.08.004

Abstract

Abstract:

To enhance the application of quinoa protein in delivery systems, a complex constructed with quinoa protein and low-acyl gellan gum was employed to stabilize high internal phase Pickering emulsions （HIPPEs）. The potential of such HIPPEs for delivering hydrophobic active ingredients was evaluated. The results showed that as pH was increased from 6.0 to 8.0, the turbidity of the complex decreased from 0.51 to 0.39, the ζ-potential decreased from -35.13 mV to -40.17 mV, and the contact angle increased from 78.30° to 83.70°. It was shown that the properties of complex-stabilized HIPPEs were significantly improved compared with those stabilized by quinoa protein alone, showing smaller droplet sizes （10.50-6.04 μm）, higher negative ζ-potential （from -33.63 mV to -41.27 mV）, enhanced emulsifying activity index （EAI, 26.06-34.77 m²/g） and emulsifying stability index （ESI, 63.32-75.88 min）, and better storage stability. Therefore, by using this quinoa protein/low-acyl gellan gum complex as emulsion stabilizer, it was proved that the emulsion stability could be significantly enhanced and the pH could considerably influence the emulsion stability, with stability being enhanced as the pH increased within the range of 6-8. This work might provide theoretical basis for the development of novel emulsion stabilizers and quinoa protein-based delivery systems for hydrophobic active substances.

Key words: quinoa protein, low acyl gellan gum, complex, high internal phase Pickering emulsion

CLC Number:

O648

Lingli Li, Yu Wang, Chuanxun Yuan, Risheng Jin. Preparation and stability study of high internal phase Pickering emulsions based on quinoa protein/low-acyl gellan gum[J].China Surfactant Detergent & Cosmetics, 2026, 56(8): 999-1008.

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Preparation and stability study of high internal phase Pickering emulsions based on quinoa protein/low-acyl gellan gum

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