基于单双脂肪酸甘油酯的高蛋白鲜核桃乳液稳定机制OA

To overcome the insufficient nutritional density of plant-based protein emulsions owing to their low protein con-tent,this study utilized fresh walnuts as raw material to develop a high-protein fresh walnut emulsion(FWE).The effects of monoglycerides and diglycerides(MG/DG)on emulsion stability and structural properties were systematically investigated.Multidimensional analyses,including rheological properties,interfacial tension,and microstructural characterization revealed that MG/DG formed a dense interfacial film at the oil-water interface through hydrogen bonding and hydrophobic interactions,thereby significantly enhancing FWE stability.After adding 0.5%MG/DG,the emulsion exhibited the smallest particle size and lowest interfacial tension,while rheological data indicated optimal network structure strength and stability.However,excessive MG/DG addition(0.6%)induced over-aggregation of MG/DG molecules,which competed for interfa-cial adsorption and consequently compromised the integrity of the interfacial film.This study elucidates the stabilization mechanism of MG/DG in high-protein plant-based milk bases from interfacial and rheological perspectives,providing a the-oretical basis for developing FWE bases.