Abstract：
High internal phase Pickering emulsions (HIPPEs) prepared from natural polymers have attracted much attention in the food manufactures. However, single zein-stabilized HIPPEs are poorly stable and prone to flocculation near the isoelectric point. To address this issue, in this study, zein and whey protein nanofibrils (WPN) complex nanoparticles (ZWNPs) were successfully prepared using a pH-driven method, and ZWNPs were further used as HIPPEs stabilizers. The results showed that zein and WPN were combined together through hydrogen bonding and hydrophobic interaction to form ZWNPs, and the HIPPEs stabilized by ZWNPs had excellent stability, which could effectively protect the internally encapsulated lycopene and improve the bioaccessibility of lycopene. In conclusion, this study provides a new strategy for the preparation of stable hydrophobic protein-based HIPPEs, represented by zein.
摘要：
由天然聚合物制备的高内相Pickering乳液（HIPPE）在食品制造商中引起了广泛的关注。然而,单一的玉米醇溶蛋白稳定的HIPPE稳定性差，在等电点附近容易絮凝。为了解决这个问题，在这项研究中，玉米醇溶蛋白和乳清蛋白纳米原纤维（WPN）复合纳米颗粒（ZWNP）使用pH驱动方法成功制备，和ZWNP进一步用作HIPPE稳定剂。结果表明，玉米醇溶蛋白和WPN通过氢键和疏水相互作用结合在一起形成ZWNP，ZWNP稳定的HIPPE具有优异的稳定性，能有效保护内包裹的番茄红素,提高番茄红素的生物可及性。总之,本研究为制备稳定的疏水性蛋白基HIPPE提供了一种新策略,以zein为代表。
