Abstract
Pickering emulsion is a new stable emulsion system with high safety. In this study, Auricularia auriculata mycelium protein-xanthan gum composite pickering emulsion (AAMP/XG PE) 3D printing ink was prepared and characterized. The results of particle size, Zeta potential and FTIR showed that electrostatic force and hydrogen bond force promoted the formation of XG-AAMP complex. The morphology of the confocal laser scanning microscopy (CLSM) indicated that adding XG reduced the droplet size of AAMP/XG PE, promoting the formation of its tight structure. The rheological properties showed that AAMP/XG Pickering emulsion gel containing 2% XG had excellent water holding capacity, extrudability and supportability, which enhanced the stability and resolution of 3D printing AAMP/XG Pickering ink. Finally, AAMP/XG PE gel had good storage stability (30 days). In this study, we used AAMP/XG Pickering emulsion to create semi-solid structure to replace hydrogenated oil. It has provided a new way to increase the application diversity of AAMP/XG Pickering emulsion in food sectors.
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