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

Lifen Zhang, Yingxi Li, Xiaoyang Sun, Shaojuan Lai, Fusheng Chen

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Article in Ultrasonics sonochemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

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1 citing paper in PubMed.

Mechanistic investigation of a soybean protein isolate-soyasaponin-pectin composite system on soyasaponin bitterness in an acidic environment.Food chemistry: X · 2025
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5 · Who and what money

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5 authors.

Lifen ZhangCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China.

Yingxi LiCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China.

Xiaoyang SunCollege of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, Henan, China.

Shaojuan LaiCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China.

Fusheng ChenCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China. Electronic address: fushengc@haut.edu.cn.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

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.

Indexed as

ArachisPectinsEmulsionsHydrogen-Ion ConcentrationMicroscopy, Electron, ScanningEmulsionsPectinsDroplet breakup modelEmulsionHigh methoxyl pectinPeanut protein isolateUltrasound

Identifiers

PMID36842215

DOI10.1016/j.ultsonch.2023.106340

PMCPMC9984890

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LicenceCC BY-NC-ND

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