PDF(Pubmed)
Abstract：
This study investigates the stability and structure of oil-in-water emulsions stabilized by pea protein. Of the wide range of emulsion compositions explored, a region of stability at a minimum of 5% w/v pea protein and 30-50% v/v oil was determined. This pea protein concentration is more than what is needed to form a layer covering the interface. X-ray scattering revealed a thick, dense protein layer at the interface as well as hydrated protein dispersed in the continuous phase. Shear-thinning behavior was observed, and the high viscosity in combination with the thick protein layer at the interface creates a good stability against creaming and coalescence. Emulsions in a pH range from acidic to neutral were studied, and the overall stability was observed to be broadly similar independently of pH. Size measurements revealed polydisperse protein particles. The emulsion droplets are also very polydisperse. Apart from understanding pea protein-stabilized emulsions in particular, insights are gained about protein stabilization in general. Knowledge of the location and the role of the different components in the pea protein material suggests that properties such as viscosity and stability can be tailored for various applications, including food and nutraceutical products.
摘要：
本研究调查了豌豆蛋白稳定的水包油乳液的稳定性和结构。在探索的各种乳液组合物中，确定了至少5％w/v豌豆蛋白和30-50％v/v油的稳定区域。该豌豆蛋白浓度大于形成覆盖界面的层所需的浓度。X射线散射显示，界面上致密的蛋白质层以及分散在连续相中的水合蛋白质。观察到剪切稀化行为，并且高粘度与界面处的厚蛋白质层组合产生良好的抗乳化和聚结稳定性。研究了从酸性到中性的pH范围内的乳液，并且观察到总体稳定性与pH值大致相似。尺寸测量显示多分散蛋白质颗粒。乳液液滴也是非常多分散的。除了特别了解豌豆蛋白稳定的乳液，总体上获得了关于蛋白质稳定的见解。对豌豆蛋白材料中不同成分的位置和作用的了解表明，粘度和稳定性等特性可以针对各种应用进行定制。包括食品和营养产品。
