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Published on: February 19, 2016
Pickering emulsions stabilized by ultrasound-assisted phosphorylated cantaloupe seed protein isolate -chitosan:
Ruihua Zhang1, Shuting Li1, Mingyan Ai2
1College of Food Science and Engineering, Tarim University, Alar 843300, China; Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Tarim University, Alar 843300, China.
Abstract:
Cantaloupe seed protein isolate (CSPI) has attracted the attention of its low cost, easy digestion and balanced composition of essential amino acids. However, due to the low solubility of CSPI, its application in the food industry is limited. Therefore, the present study investigated the effect of ultrasound-assisted phosphorylation on the solubility of CSPI and the structural properties were characterized. The solubility of cantaloupe seed protein increased from 9.17 % to 63.27 % by ultrasound assisted phosphorylation, and resulting in an increase in the absolute value of CSPI potential, a decrease in particle size, and a stable structure, which could be used for the construction of the food emulsification system. The modified CSPI was combined with chitosan (CS) to prepare stabilized Pickering emulsion for subsequent stability study. The results showed that stable Pickering emulsions could be prepared with CSPI at pH 7, CS 0.5 % and oil phase fraction 55 %. Ultrasound-assisted phosphorylation enhanced electrostatic interaction between CS's -NH3 groups and CSPI's -COO-groups which improved the storability of stabilized Pickering emulsion. This will help to broaden the application range of CSPI and provide a theoretical basis for CPI stable Pickering emulsion.
