Fabrication and stability of Pickering emulsions using moringa seed residue protein: Effect of pH and ionic strength
Zhilian Huang, Xiaobing Huang, Wei Zhou, Li Zhang, Fei Liu, Jing Li, Jing Li, Shaodan Peng, Yupo Cao, Yahui Li, Ruyi Li, Jihua Li, Jihua Li
Abstract
Abstract Food‐grade Pickering emulsions stabilised by plant protein have low toxicity. In this study, to explore the potential of Moringa seed residue protein (MSRP) as Pickering particles, MSRP was obtained from Moringa seed residue and used to fabricate emulsions at different pH and ionic strength. The molecular weight of MSRP ranged between 5 and 25 kDa. The particle diameter of MSRP with positive charge was > 233 nm. The highest MSRP solubility was achieved at pH 5 (206.89 mg g −1 ) and 0.2 M NaCl (202.55 mg g −1 ). MSRP generated an excellent interfacial layer as verified by confocal laser scanning microscope imaging, and had lower droplet size, and formed well‐developed elastic networks at pH 5 and 0.2 M NaCl. MSRP‐stabilised emulsion through steric hindrance, possessing excellent tolerance in salt (< 0.2M) and weakly acid (pH 5–7) environment. Our study finds MSRP can be used as potential Pickering particles applying in food and beverages industries.