Preparation And Application Of High Internal Phase Pickering Lotion From Egg Yolk High Density Lipoprotein Particles

Egg yolk high density lipoprotein particles have antibacterial,antioxidant and regulatory effects on human serum.In this paper,we extract and characterize the high density lipoprotein particles in yolk,and explore its microstructure.It is found that this particle has the advantages of low cholesterol content and good emulsification,and can be used to prepare high internal phase Pickering emulsion.The best conditions for stable emulsion were explored,and the emulsion characterization showed that high density lipoprotein particles had the ability to prepare low cholesterol mayonnaise instead of whole egg yolk.The results were as follows:It is found that egg yolk HDL particles are spherical particles similar to globulin,which exist in the form of aggregates and have a smaller diameter range than egg yolk particles.Through three-phase contact angle measurement,it is found that egg yolk HDL particles are hydrophilic protein particles,which can be preferentially wetted by the aqueous phase,indicating that egg yolk HDL particles can be used to prepare oil in water Pickering lotion.LDL is more lipophilic,and egg yolk particles are amphiphilic,which is the result of the interaction between HDL particles and LDL particles.The potential of egg yolk HDL particle suspension under different ionic strength and p H was affected.The cholesterol content of egg yolk HDL particles is only about 10% of that of dried egg yolk,which can be used to replace the whole egg yolk in food production and processing.The optimum ionic strength of lotion prepared from egg yolk HDL particles is0.4mol/l,the optimum p H is 6 and 7,the oil phase volume fraction of 75% only needs0.5wt% particle concentration to be stable,and 1wt% egg yolk HDL particles can be stable up to 80% oil phase volume fraction.Under the optimum conditions,the lotion had good centrifugation stability,and remained stable and non stratified after 30 days at room temperature.By measuring the viscosity of lotion,it can be found that the viscosity of lotion increases with the increase of p H,and the viscosity of lotion is the highest at p H 7;The best ionic strength is 0.4mol/l,the best oil concentration is 80%,and the viscosity of lotion increases with the increase of particle concentration,which is consistent with the results of particle size.The optimum particle concentration of yolk HDL granular mayonnaise is 4.0wt%,and the color and viscosity are closest to the finished mayonnaise.80% oil volume fraction is the best oil volume fraction.At this time,the viscosity and sensory properties of egg yolk HDL granular mayonnaise are good,which is similar to the finished mayonnaise.The mayonnaise with egg yolk HDL particles has good thermal stability and can be heated at 90 ℃ for ten minutes without stratification,meeting the needs of food cooking.Egg yolk HDL granular mayonnaise will not deteriorate after one-time freezing and thawing.In daily production and transportation,mayonnaise products can meet the requirements after one-time freezing and thawing stability.UV irradiation time will not affect the stability of mayonnaise.This study proves that HDL particles can replace whole egg yolk to prepare mayonnaise,and can also be used in various fields as a new type of food grade Pickering particles,which has far-reaching research significance.