The droplet breakup model and characteristics of pH-shifted peanut protein isolate-high methoxyl pectin stabilised emulsions under ultrasound

[Display omitted] •The occurrence state of PPI-HMP was different at pH 5.0, 7.0, and 9.0.•Droplet breakup model under ultrasound was employed to analyse emulsion properties.•Characteristics of emulsions stabilised by PPI-HMP at pH 7.0 and 9.0 differed from that at pH 5.0.•Formation mechanisms of pH-...

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Bibliographic Details
Published inUltrasonics sonochemistry Vol. 94; p. 106340
Main Authors Zhang, Lifen, Li, Yingxi, Sun, Xiaoyang, Lai, Shaojuan, Chen, Fusheng
Format Journal Article
LanguageEnglish
Published Netherlands Elsevier B.V 01.03.2023
Elsevier
Subjects
Arachis
Droplet breakup model
Emulsion
Emulsions - chemistry
High methoxyl pectin
Hydrogen-Ion Concentration
Microscopy, Electron, Scanning
Original
Peanut protein isolate
Pectins - chemistry
Ultrasound
Peanut protein isolate
High methoxyl pectin
Emulsion
Ultrasound
Droplet breakup model
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Summary:[Display omitted] •The occurrence state of PPI-HMP was different at pH 5.0, 7.0, and 9.0.•Droplet breakup model under ultrasound was employed to analyse emulsion properties.•Characteristics of emulsions stabilised by PPI-HMP at pH 7.0 and 9.0 differed from that at pH 5.0.•Formation mechanisms of pH-shifted PPI-HMP stabilised emulsion under ultrasound were different. The effect of pH on the occurrence states of peanut protein isolate (PPI) and high methoxyl pectin (HMP), and droplet breakup model of the emulsions under ultrasound were studied. Particle size distribution and scanning electron microscopy results showed that PPI-HMP existed a soluble complex at pH 5.0, had no interaction at pH 7.0, and was co-soluble at pH 9.0. Droplet breakup model results revealed that the characteristics of emulsion stabilised by PPI-HMP treated at pH 5.0 was different from that at pH 7.0 and 9.0. The average diameter of the droplet well satisfied the model. According to rheological properties, interface tension, and microstructure, the formation mechanism and characteristics of emulsion stabilised by PPI-HMP treated at pH 5.0 was different from that at pH 7.0 and pH 9.0. The research provided a reference for constructing emulsions using pH-shifted PPI-HMP under ultrasound.
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These authors contributed equally to this work.
ISSN:1350-4177
1873-2828
1873-2828
DOI:10.1016/j.ultsonch.2023.106340