食品工业科技2026，Vol.47Issue(8)：109-121,13.DOI:10.13386/j.issn1002-0306.2025040274
葵花籽蛋白-黄原胶Pickering乳液的制备与性质
Preparation and Properties of Sunflower Seed Protein-Xanthan Gum Pickering Emulsion
摘要
Abstract
In order to improve the high-value utilization of sunflower seed protein,composite particles were prepared using sunflower seed protein(SSP)and xanthan gum(XG)as raw materials and used to stabilize Pickering emulsions.SSP-XG was characterized using Fourier transform infrared spectroscopy,contact angle measurement,and scanning electron microscopy to investigate the effect of the mass ratio of SSP to XG on the properties of SSP-XG particles.Particle size,Zeta potential,emulsifying activity index(EAI),and emulsion stability index(ESI)as indicators,this study analyzed the effects of different SSP-XG mass ratios and oil phase volume fractions on the microstructure,rheological properties and stability of Pickering emulsions.The results showed that hydrogen bonds,electrostatic interactions,and hydrophobic interactions existed between SSP and XG.The addition of XG made the SSP-XG surface smoother and increased the contact angle measurement value.The mass of SSP to XG ratio was 5:1,and the Pickering emulsion with an oil phase volume fraction of 70%exhibited the smallest particle size(6.65 μm),the highest Zeta potential(28.82 mV),and the highest EAI and ESI(1.26 m2/g,154.81 min),the droplets were evenly distributed,forming a well developed gel network structure,and demonstrated excellent emulsification and stability.Additionally,it showed a lower emulsification index when stored at 4℃.They also had high pH,ionic stability and heat stability.The shear thinning behavior of rheology indicated that the emulsion was a non-Newtonian fluid.Laser confocal microscopy showed composite particles surrounding oil phase droplets,forming an oil-in-water(O/W)type emulsion.This study provides useful reference for the development of new green food-grade Pickering emulsions.关键词
葵花籽蛋白/黄原胶/Pickering乳液/复合颗粒/性质Key words
sunflower seed protein/xanthan gum/Pickering emulsion/composite particle/property分类
轻工纺织引用本文复制引用
公伶俐,楚晨俐,杨晗,努尔则巴·努尔麦麦提,布买丽亚木·买买提吐逊,孔令明..葵花籽蛋白-黄原胶Pickering乳液的制备与性质[J].食品工业科技,2026,47(8):109-121,13.基金项目
新疆维吾尔自治区油料产业技术体系资助(XJARS-05-09) （XJARS-05-09）
自治区农业农村发展创新与服务项目:葵花籽饼粕中蛋白资源高值化加工技术示范推广项目 （）
2025年度校级研究生教育创新计划项目(XJAUGRI2025077). （XJAUGRI2025077）
