Abstract: The conventional pulverized okara powders were subjected to a wet-mill process to obtain ultrafine particulates. Pickering emulsion-stabilizing properties of ultrafine okara have been investigated in systems containing purified corn oil and aqueous solution at varying concentration of okara particulates, pH and ionic strengths. The effect of oil phase volume fraction, pH and sodium chloride concentration on the droplet size, stability and rheological properties of the obtained emulsion were evaluated. The results manifested that ultrafine grinding improved the suspension stability of okara particulates. Pickering emulsions with the mean droplet size of 80-140 μm were made when the oil phase volume fraction φ=0.6 and the mass percentage of ultrafine okara in aqueous phase ≥0.4%, and the creaming index of the emulsion did not change significantly during the storage period of 1-30 d. The droplet size of emulsion was the largest when the pH of aqueous phase was 7. However, the droplet size decreased monotonically as the pH value decreased and the stability of emulsion was enhanced in more acidic conditions. Sodium chloride concentration in aqueous phase in the range of 100-350 mmol/L has no significant effect on the mean droplet size of the emulsion. The results also showed that the okara ultra-fine particulate-stabilized Pickering emulsion possessed shear-thinning character. Its rheological properties were affected by the mass percentage of ultrafine okara in aqueous phase and the pH values. Our outcomes indicated the great potential of ultrafine okara as a natural food particle to stabilize oil-in-water Pickering emulsions.
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