Effects of Salt Ions on the Properties of Peanut Protein Isolate Nanoparticles and Pickering Emulsion Stabilized with the Nanoparticles

被引：2
|
作者：
Zhang, Yazhen [1 ,2 ]
Xiong, Wenfei [1 ]
Pei, Yaqiong [1 ]
Li, Yan [1 ]
Li, Bin [1 ,3 ]
Wang, Ling [1 ,3 ]
机构：
[1] College of Food Science and Technology, Huazhong Agricultural University, Wuhan,430070, China
[2] Hubei Provincial Institute for Food Supervision and Test, Wuhan,430075, China
[3] Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan,430070, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 24期
关键词：
Sodium chloride;
D O I：
10.7506/spkx1002-6630-20180910-092
中图分类号：
学科分类号：
摘要：
In this experiment, peanut protein isolate (PPI) nanoparticles were prepared and used to stabilize Pickering emulsion. The effects of salt ions on the transmittance (solubility), surface zeta potential of PPI nanoparticles solution and on the properties of Pickering emulsion stabilized with PPI nanoparticles were investigated. The results manifested that when salt ions were added to the solution of PPI nanoparticles, the surface zeta potential decreased, while the solubility lowered firstly and then heightened with the increase of salt concentration. The properties of the Pickering emulsion stabilized with the PPI nanoparticles exhibited that the emulsion had more uniform distribution of particle size and better storage stability with different salt ions. The emulsion particle size increased slightly at different concentrations of NaCl, but it rose signi ficantly at different concentrations of CaCl2. As a consequence, PPI nanoparticles stabilized-Pickering emulsion has better resistance to NaCl. © 2019, China Food Publishing Company. All right reserved.
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页码：1 / 7
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