茶多酚协同钙离子对蛋清凝胶微颗粒稳定乳液性能的影响OA

This study aimed to induce the formation of egg white protein gels(EWG)using an alkaline mixture of Ca(OH)2 and tea polyphenols(TP),followed by preparing EWG microparticles via high-pressure homogenization.The physicochemical properties and struc-tural characteristics of these microparticles were analyzed.Pickering emulsions were prepared using EWG microparticles as interfacial sta-bilizers,and their emulsion characteristics and stability were characterized.The influence of the structure of EWG microparticles on the stability of Pickering emulsions was also explored.Results indicated that the average particle size of EWG microparticles decreased signifi-cantly with increasing homogenization pressure(P＜0.05).The stability of the EWG microparticles containing TP relied primarily on hy-drogen bonds,hydrophobic interactions,and disulfide bonds,exhibiting the smallest particle size(159.53 nm)and lowest zeta potential(-33.37 mV).Ca(OH)2 and TP enhanced surface hydrophobicity in these microparticles.Pickering emulsions stabilized by these micro-particles displayed the smallest and most uniform droplet size distribution,maintaining the smallest droplet size(15.30 μm)after 15-day storage.Rheological results indicated significant increases in apparent viscosity,elastic modulus,and loss modulus after storage,demon-strating good storage stability.These findings provide a theoretical basis for innovative applications of EWG microparticles in Pickering e-mulsions.