Abstract
To develop the interface enhanced emulsion, the Pickering emulsions stabilized by gliadin-sodium alginate (SA) coacervate particles (GSCPs) under crosslinking of transglutaminase (TG) and calcium ion (Ca2+) were investigated. The interaction, microstructure, rheology, texture, physical and oxidation stabilities of bi-crosslinking Pickering emulsions were mainly studied. The non-crosslinking Pickering emulsions stabilized by GSCPs at pH 3.5 had the highest oil encapsulation efficiency (91.8 ± 2.0%), surface loading protein ability (97.4 ± 5.0%) and viscoelasticity. Compared with non-crosslinking emulsions, TG-crosslinking, Ca2+-crosslinking and bi-crosslinking emulsions had varying degrees of positive effects on rheology. Interestingly, the positive effects were more obvious on texture and physical stability. Furthermore, the lower hexanal levels of bi-crosslinking Pickering emulsions suggested that there was a synergic effect between TG and Ca2+ at enhancing emulsion interface strength. This study provides a potential strategy to enhance interfacial architecture and improve the stability of edible Pickering emulsions via crosslinking process.
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