High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure

Tingting Feng, Xuejiao Wang, Xingwei Wang, Xiaoming Zhang, Yao Gu, Shuqin Xia, Qingrong Huang

Research output: Contribution to journalArticlepeer-review

38 Scopus citations

Abstract

The pea protein isolate-high methoxyl pectin-epigallocatechin gallate (PPI-HMP-EGCG) complex was used to stabilize Pickering emulsions (PEs) and high internal phase PEs (HIPPEs), and the effect of interfacial rheology on the microstructure, bulk rheology and stability of these emulsions was investigated. The PPI-HMP-EGCG complex with PPI to EGCG 30:1 exhibited partial wettability (81.6 ± 0.4°) and optimal viscoelasticity for the formation of stable interfacial layer. The microstructure demonstrated that the PPI-HMP-EGCG complex acted as an interfacial layer and surrounded the oil droplets, and continuous phases were mainly filled with excessive HMP, which enhanced emulsion stability. The formation of a firm gel-like network structure required a dense interfacial layer to provide the PEs (complex concentration of 0.1%) and HIPPEs (oil-phase up to 0.83) with ideal viscoelasticity and stability. The results provide the guidelines for the rational design of EGCG-loaded HIPPEs stabilized by water-soluble protein/polysaccharide complexes.

Original languageEnglish (US)
Article number129251
JournalFood Chemistry
Volume350
DOIs
StatePublished - Jul 15 2021

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

Keywords

  • EGCG
  • Microstructures
  • Pea protein isolate
  • Pectin
  • Pickering emulsion

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