Abstract
To utilize macadamia protein isolate (MPI) from macadamia oil production waste, the emulsifying capacity of macadamia protein isolate (MPI) was investigated. MPI-chitosan hydrochloride (CHC) composite polymer (MCCP) was designed and fabricated using a two-step pH cycling method. The particle size, zeta potential, and stability of MCCPs with different CHC-to-MPI ratios were examined. MCCP fabricated with 20% CHC-to-MPI ratio was selected for emulsion preparation based on its particle size. MCCP stabilized emulsions better than either MPI alone or MPI mixed with CHC. Confocal laser scanning microscopy images proved that MCCP formed a layer on the surface of oil droplets. The surface loading and microstructure of the emulsion suggested that MCCPs stabilize the emulsion through a percolating network structure. The stability of the emulsions increased with increased MCCP concentration and oil fraction. Higher viscosity was also observed with higher MCCP concentration and oil fraction. The stability of the emulsion was then evaluated under different pH values and ionic strengths. Overall, this study successfully fabricated the composite polymers with MPI and CHC, and emulsions stabilized by the composite polymers. It provided a potential application of MPI in novel foods for individuals with vegetarian or Kosher requirements.
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