Preparation Of High Internal Phase Pickering Emulsion Stabilized By Egg White Protein And Its Properties Of Embedding Curcumin

In this study,egg white protein?EWP?microparticles were prepared using ultrasonic probe-modified EWP,and the effects of ultrasonic power and time on particle performance were studied.The EWP microparticles were used to prepare Pickering emulsion and high internal phase Pickering emulsion,and the emulsion properties were studied.Based on this,the entrapment efficiency and antioxidant properties of high internal phase Pickering emulsion with curcumin were studied.The main research contents and conclusions are as follows:?1?Preparation and stability of EWP microparticlesEWP microparticles were prepared using ultrasonic probe-modified EWP.The effects of ultrasonic power and ultrasonic time on the average particle size,Zeta potential,and surface hydrophobicity of the microparticles were studied by single-factor tests.Optimal sonication conditions were obtained from experimental data.The contact angle,storage stability,pH and ionic strength stability of microparticles were also studied.The results are as follows:Under the modified conditions of ultrasonic power of 400 w and time of 15 min,the Zeta potential and surface hydrophobicity of EWP micoparticles were the strongest;ultrasound probe modification technology could improve the amphiphilic properties of the particles;EWP micoparticles showed good storage stability?storage at 4°C for 30days?.?2?Study on preparation and properties of Pickering emulsionThe better protein concentration of the EWP micropartice dispersion was determined by a single factor test.At this protein concentration,the volume fraction of the oil phase was gradually increased to determine the maximum volume fraction of corn oil that can be encapsulated by the EWP microparticles.Determine whether the emulsion is a high internal phase Pickering emulsion.The effects of protein concentration and oil phase volume fraction of EWP microparticle dispersion on emulsion particle size,rheology,centrifugation and storage stability were studied.The results are as follows:the protein concentration of the dispersion and the volume fraction of the oil phase in the emulsion affected the particle size,rheology and stability of the emulsion.high internal phase Pickering emulsion prepared from EWP microgel dispersion with 2%protein concentration.The volume fraction of its oil phase can reach up to 78%?v/v?.The emulsion gradually decreased with increasing shear rate(0.1-100 s^-1),showing the behavior of a non-Newtonian fluid.At a frequency of 0-10 Hz,the G?of the emulsion was greater than G?,indicating that the emulsion was a gel structure and elasticity-based gel properties.The high internal phase Pickering emulsion was centrifuged at 8000 r/min for 2 min.The emulsion's creaming index was 0.It could be stored at 4?for at least 30 days without creaming and demulsification,indicating that the high internal phase Pickering emulsion had good centrifugal stability and storage stability.?3?Study on the properties of high internal phase Pickering emulsion with curcuminThe effect of the added amount of curcumin on the particle size and rheology of the emulsion was studied.The entrapment rate,retention rate of curcumin and the anti-oxidation of the emulsion were explored.The results are as follows:Curcumin-embedded high internal phase Pickering emulsion was successfully prepared,and the embedding rate could reach 81.5%.The high internal phase Pickering emulsion played a role in carrying and protecting curcumin.At the same time,the embedded curcumin could better enhance the viscoelasticity of the emulsion and improved the stability of the emulsion.