The current study reported high internal phase emulsions (HIPEs) stabilized by phosphorylated walnut protein/pectin complexes (PWPI/Pec) and elucidated how their rheological properties were modulated by pH conditions, mass ratios, and concentrations of the complexes. At pH 3.0, the HIPEs stabilized by PWPI/Pec exhibited smaller oil droplet sizes, as well as higher storage modulus (G') and flow stress, in comparison to those stabilized by the complexes formed at pH 4.0-6.0. These observations can be directly linked to pH-dependent changes in particle size, surface hydrophobicity, and wettability of the PWPI/Pec complexes. Rheological analysis revealed that all generated HIPEs displayed weak strain overshoot behavior, irrespective of pH conditions. Notably, HIPEs stabilized by PWPI/Pec at mass ratios of 2:1 and 4:1 showed enlarged oil droplet sizes, lower G' and flow stress but higher flow strain with unaffected loss factor compared to those stabilized by PWPI/Pec 1:1. However, reducing the concentration of PWPI/Pec led to a simultaneous decrease in G', flow stress, and flow strain, along with a significant increase in the loss factor of the HIPEs. Furthermore, the HIPEs formed with 1% PWPI/Pec 1:1 at pH 3.0 demonstrated excellent stability against heat treatment and long-term storage. These results provide valuable insights into the modulation of rheological characteristics of HIPEs and offer guidance for the application of walnut protein-based stabilizers in HIPE systems.
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| http://dx.doi.org/10.1016/j.foodres.2023.113670 | DOI Listing |
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