Construction and Stability Study of Pickering Emulsion with Dual Protein Nanoparticles
To obtain protein-based Pickering emulsions with good stability,dual-protein nanoparticles were prepared and characterized by using a pH cycling method with mung bean protein and whey protein as raw materials.Pickering emulsions were further prepared on this substrate,and the microstructure,particle size and rheology of Pickering emulsions were characterized,and the processing stability of the emulsions was also investigated.protein nanoparticles with particle size of 100～250 nm were obtained.The prepared Pickering emulsion is oil-in-water type and had good stability.Improved emulsification properties of dual protein nanoparticle emulsions and their own stability compared to single protein nanoparticle emulsions.The rheology of the emulsion indicates shear thinning of the emulsion and the formation of a gel network structure.As the proportion of whey protein in the double protein in-creases,the emulsion particle size decreases and stability increases.As a result,the physicochemical properties of Pickering emulsions of nanoparticles prepared from dual proteins were improved.The results of the study can pro-vide a reference for the construction of stable emulsion systems and delivery of active ingredients by mixed proteins.
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