Effect of Heat Treatment and Homogenization on Properties of Pickering Emulsion Stabilized by Walnut Protein
In order to improve the utilization of walnut meal,this study extracted walnut protein(WP)from walnut meal as raw material and investigated the effects of different heat treatment temperatures(50,60,70,80,90 ℃)on WP.Pickering emulsions were prepared using WP and heat-treated Walnut protein(H-WP)as emulsifiers,and investigated the effects of different homogenization methods(high-speed dispersion,ultrasonic)on the properties of emulsions.The results showed that the thermal stability of H-WP was reduced compared to WP,and the relative content of β-fold in the secondary structure of WP was the highest at 50 ℃,and the protein was in a compact globular structure.Pickering emulsion prepared with high speed dispersion using H-WP at 50℃ as the emulsifier had the best overall performance,with the average particle size of 11.47 μm,the emulsion droplets were uniformly distributed,and its apparent viscosity and storage modulus were higher and its apparent viscosity and energy storage modulus were high,and it showed better gel characteristics,and showing no delamination phenomenon after 10 d of storage.
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