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Fabrication and stability of Pickering emulsions using moringa seed residue protein: Effect of pH and ionic strength |
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| Authors: | Zhilian Huang Xiaobing Huang Wei Zhou Li Zhang Fei Liu Jing Li Shaodan Peng Yupo Cao Yahui Li Ruyi Li Jihua Li |
| Affiliation: | 1. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001 China College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070 China These authors contributed equally to this study. Contribution: Conceptualization (equal), Methodology (equal), Writing - original draft (equal);2. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001 China Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, Guangdong, 524001 China These authors contributed equally to this study. Contribution: Data curation (equal), Methodology (equal), Writing - original draft (equal);3. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001 China;4. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001 China Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, Guangdong, 524001 China Contribution: Investigation (equal);5. College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070 China Contribution: Writing - review & editing (equal);6. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001 China Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, Guangdong, 524001 China Contribution: Formal analysis (equal);7. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001 China Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, Guangdong, 524001 China Contribution: Resources (equal);8. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001 China Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, Guangdong, 524001 China Contribution: Writing - review & editing (equal);9. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001 China Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, Guangdong, 524001 China Contribution: Visualization (equal) |
| Abstract: | Food-grade Pickering emulsions stabilised by plant protein have low toxicity. In this study, to explore the potential of Moringa seed residue protein (MSRP) as Pickering particles, MSRP was obtained from Moringa seed residue and used to fabricate emulsions at different pH and ionic strength. The molecular weight of MSRP ranged between 5 and 25 kDa. The particle diameter of MSRP with positive charge was > 233 nm. The highest MSRP solubility was achieved at pH 5 (206.89 mg g−1) and 0.2 M NaCl (202.55 mg g−1). MSRP generated an excellent interfacial layer as verified by confocal laser scanning microscope imaging, and had lower droplet size, and formed well-developed elastic networks at pH 5 and 0.2 M NaCl. MSRP-stabilised emulsion through steric hindrance, possessing excellent tolerance in salt (< 0.2M) and weakly acid (pH 5–7) environment. Our study finds MSRP can be used as potential Pickering particles applying in food and beverages industries. |
| Keywords: | Moringa seed residue protein Pickering emulsion emulsifying properties rheological properties |