Effect of Soybean Phosphatidyl Ethanolamine on the Formation and Properties of Pickering Emulsion Stabilized by Hemp Protein Isolate

ZHU Xiuqing; WANG Yuan; ZHU Ying; MENG Yan; LI Zhimin; LIU Yanqing

doi:10.13386/j.issn1002-0306.2021020124

Volume 42 Issue 23

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(23): 66-72. > DOI: 10.13386/j.issn1002-0306.2021020124

ZHU Xiuqing, WANG Yuan, ZHU Ying, et al. Effect of Soybean Phosphatidyl Ethanolamine on the Formation and Properties of Pickering Emulsion Stabilized by Hemp Protein Isolate[J]. Science and Technology of Food Industry, 2021, 42(23): 66−72. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020124.

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Effect of Soybean Phosphatidyl Ethanolamine on the Formation and Properties of Pickering Emulsion Stabilized by Hemp Protein Isolate

College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150028, China

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Received Date: February 19, 2021
Available Online: October 08, 2021

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Abstract

This paper studied the effect of soybean cephalin on hemp protein isolated Pickering emulsion properties. The emulsifying activity index, the microstructure, droplet size, Zeta potential, the influence of rheological properties and storage stability were measured. It was critical to explore the influence mechanism of hemp protein isolated Pickering. The results showed that the stability of Pickering emulsion was improved after the addition of cephalin. The optimum indexes of the Pickering emulsion were obtained when the amount of cephalin was 30%, with an emulsion activity index of 4.63 m²⁄g and a dispersion index of 0.23. The droplet size was 125 nm, and the Zeta potential was −27.12 mV. The apparent viscosity of the emulsion was small. There was no obvious droplet aggregation and oil leakage phenomenon after 7 days storage, therefore the storage stability was good. This study provided a theoretical basis for improving the stability of hemp protein isolate Pickering emulsion, which could also expand the application field of soybean cephalin.
- hemp protein isolate,
- soybean phosphatidyl ethanolamine,
- Pickering emulsion,
- rheological properties,
- stability

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Science and Technology of Food Industry

Effect of Soybean Phosphatidyl Ethanolamine on the Formation and Properties of Pickering Emulsion Stabilized by Hemp Protein Isolate

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