Abstract
SummaryOver the past decade, edible colloidal particle‐stabilised Pickering emulsions have regained research interest. However, little information is available regarding the application of amidated pectin in stabilising Pickering emulsions. In this work, a ‘two‐step’ method was used to synthesise gliadin/pectin composite colloidal particles. The effects of pectin type, particle ratio, particle amount and oil fraction on the formation and stability of the resulting Pickering emulsion were systematically investigated by particle size and microscopy. The results showed that the particles formed after the addition of amidated pectin could better stabilise the o/w Pickering emulsion with a concentration of 2%, lower than that of the gliadin colloid particles. Confocal laser scanning microscopy (CLSM) revealed the cross‐sectional structure and the attachment of protein particles to the external interface. These results may provide reference for the selection of shell materials for Pickering colloidal particles (especially gliadin) in the future.
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