In this study, a ternary complex composed of bovine serum albumin (BSA), epigallocatechin gallate (EGCG), and high-esterified pectin (HEP) was used as the continuous phase, and rapeseed oil as the dispersed phase to construct a high-internal Pickering emulsion.The effects of different concentrations of EGCG (0-25 mg/mL) on the constructed Pickering emulsion were investigated.The particle size of the emulsion with an EGCG concentration of 10 mg/mL was the smallest, which was 49.4 μm, and the optical microstructure and particle size analysis were consistent.The change in the Zeta potential of the emulsion was not obvious.The rheological properties of the emulsion were analyzed, and it was found that all the emulsion samples were mainly elastic, and the strength and apparent viscosity of the emulsion gel-like network structure increased first and then gradually decreased with the increase of EGCG concentration.When the EGCG concentration was 10 mg/mL, the strength of the emulsion gel network structure was the best.The results of centrifugation, storage, refrigeration, thermal stability, and ionic stability evaluation of emulsion with different EGCG concentrations showed that when the EGCG concentration was 10 mg/mL, the water holding capacity (WHC) of the emulsion was the best, which was 57.86%.All emulsions were very stable after 30 days of storage at room temperature and refrigeration, and there was no obvious creaming phenomenon, and the particle size change of emulsion with EGCG concentration of 10 mg/mL was the smallest, and the stability was the best.Under the heat treatment condition of 80 ℃, the particle size of all emulsions increased, but no demulsification occurred.With the increase in salt ion concentration, the particle size of the emulsion increased.Compared with the non-EGCG group, the emulsion with an EGCG concentration of 5-15 mg/mL had smaller particle sizes under different salt ion conditions.When the EGCG concentration was 10 mg/mL, the particle size of the emulsion was the smallest and the ionic stability was the best.
LIU Yijia
,
YANG Tao
,
FU Zhixuan
,
WU Haoren
,
LI Xiaohua
,
YUAN Yong
,
CHAO Jin
,
YIN Feiyan
,
WU Yuanjie
,
SHI Meng
. Stability of epigallocatechin gallate-bovine serum albumin-high-esterified pectin Pickering emulsion[J]. Food and Fermentation Industries, 2025
, 51(14)
: 265
-272
.
DOI: 10.13995/j.cnki.11-1802/ts.041068
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