In this study, the effects of different mass fractions of porcine skin protein powder (PSPP, 0.5%-3.0%) concentrations on the physicochemical properties, rheological properties, and stability of the emulsions were investigated by using PSPP as the raw material and soybean oil as the oil phase for the preparation of emulsions. Results showed that with the increase of PSPP addition, more protein particles were involved in interfacial adsorption and continuous phase network formation. As a result, the emulsion droplet size decreased (300-40 μm) and the emulsion water holding capacity and rheological properties (apparent viscosity, modulus) increased. Moreover, the storage, centrifugal, and freeze-thaw stability of the emulsion have been improved. Therefore, this study could expand new ways for the high-value utilization of pig skin and provide a theoretical basis and guidance for the application of PSPP as an emulsified functional component in food.
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