Pickering emulsion stabilized by grass carp myofibrillar protein via one-step: Study on microstructure, processing stability and stabilization mechanism

• Published in: Food chemistry 2024-07, Vol.447, p.139014-139014, Article 139014
• Main Authors: Zhang, Xuehua, Liu, Zhongbo, Shi, Wenzheng
• Format: Article
• Language: English
• Subjects: Emulsions - chemistry; Grass carp myofibrillar protein; Microstructure; Nanoparticles - chemistry; Particle Size; Pickering emulsion; Rheological properties; Stability; Water - chemistry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2024.139014

•The prepared GMP particles have an irregular polyhedral structure.•The O/W type Pickering emulsion can be stabilized by GMP.•The increased concentration of GMP improves the stability of Pickering emulsions. In this study, edible Pickering emulsions stabilized with GMP particles were prepared for the first time using low-value grass carp myofibrillar protein (GMP). To elucidate the emulsion formation mechanism, the grass carp myofibrillar protein particles were first characterized, and the results showed that the lyophilized GMP particles had an irregular polyhedral structure and were amphiphilic nanoparticles. The stability of GMP-based emulsions tended to stabilize with the increase of GMP concentration at an appropriate oil-to-water volume ratio, with a decrease in droplet particle size and an increase in water-holding capacity, storage stability, and rheological stability, whereas the phenomenon of droplet aggregation after storage appeared at 4.0% additive level. Therefore, appropriate concentrations of GMP at a certain oil-to-water volume ratio can stabilize Pickering emulsions, which have an important future as a potential food-grade active substance delivery carrier for biological applications.