Quinoa Protein-Citrus Pectin Pickering Emulsion:Preparation and Stability Investigation
Quinoa protein is a high-quality plant protein rich in all nine essential amino acids necessary for the human body,with advantages such as easy digestibility and low allergenicity.This study focuses on the development and application of quinoa protein,oil-in-water(O/W)Pickering emulsion was prepared with quinoa protein and citrus pectin as the main ingredients.The emulsion preparation process was optimized through single-factor experiment and orthogonal experiments.Simultaneously,key factors affecting the applicability of the Pickering emulsion,such as thermal stability,pH stability,and refrigeration stability were investigated.Experimental results indicated that the Pickering emulsion prepared under the optimal conditions(quinoa protein to citrus pectin ratio of 6∶4,emulsifier addition of 2.0％,oil phase volume fraction of 70％,and pH of 7.0)exhibited outstanding stability performance.The emulsion demonstrated a high emulsification index and remarkable thermal stability,pH stability,and refrigeration stability.In summary,this study provides an innovative approach for the application development of quinoa protein.Through the combination with citrus pectin,a Pickering emulsion with high applicability and stability has been successfully prepared.
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