Abstract：
High internal phase Pickering emulsions (HIPPEs) stabilized by edible colloid particles have gained great interest. In this study, ultrasound-treated pea protein isolate and mung bean starch complexes (UPPI/MS) were prepared and used in stabilization of HIPPEs. The emulsifying properties of UPPI/MS were found to be superior to those of pea protein isolate (PPI), as evidenced by a smaller particle size and higher surface hydrophobicity. HIPPEs stabilized by UPPI/MS displayed a higher viscoelastic and gel-like structure. Low-Field NMR (LF-NMR) revealed that HIPPEs stabilized by UPPI60/MS (UPPI60/MS-HIPPEs) showed better ability to restrict the mobility of water. UPPI60/MS-HIPPEs also revealed the best environmental stability attributed a stronger three-dimensional network structure. Encapsulation of β-carotene within HIPPEs resulted in improving stability, with UPPI60/MS-HIPPEs exhibiting the highest retention rate of 73.58 %. Moreover, β-carotene encapsulated in HIPPEs displayed enhanced bioaccessibility, with UPPI60/MS-HIPPEs achieving the highest value of 25.37 %. This research highlighted the potential of UPPI60/MS complexes as effective stabilizers for HIPPEs and provided new insights on HIPPEs in nutrient delivery systems.
摘要：
由可食用胶体颗粒稳定的高内相Pickering乳液（HIPPE）引起了极大的兴趣。在这项研究中,制备了超声处理的豌豆分离蛋白和绿豆淀粉复合物（UPPI/MS），并用于HIPPEs的稳定。发现UPPI/MS的乳化性能优于豌豆分离蛋白（PPI），如更小的粒度和更高的表面疏水性所证明的。通过UPPI/MS稳定的HIPPE显示出更高的粘弹性和凝胶状结构。低场NMR（LF-NMR）表明，通过UPPI60/MS（UPPI60/MS-HIPPE）稳定的HIPPE显示出更好的限制水迁移率的能力。UPPI60/MS-HIPPE还显示出最佳的环境稳定性，归因于更强的三维网络结构。β-胡萝卜素在HIPPEs中的包封导致稳定性提高，UPPI60/MS-HIPPE的保留率最高，为73.58%。此外，包封在HIPPE中的β-胡萝卜素显示出增强的生物可及性，UPPI60/MS-HIPPE达到25.37%的最高值。这项研究强调了UPPI60/MS复合物作为HIPPE有效稳定剂的潜力，并为HIPPE在营养输送系统中的应用提供了新的见解。
