Regulation of Pleurotus geesteranus protein particle characteristics on the microstructure and rheology of their W1/O/W2 double emulsions
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Tinghui Pei
Abstract
In the present work, the properties of Pleurotus geesteranus protein isolate particle (PPIP) were adjusted by changing the pH and salt concentration. The PPIP with different characteristics were used to prepare W1/O/W2 double emulsions, aiming to control its microstructure and rheological properties. Adjusting the pH from 5.0 to 3.0 and 7.0 resulted in PPIP exhibiting a decrease in average particle size, oil-water contact angle (θ o/w) and interfacial tension, and an increase in net charge. Such PPIP were successfully used to fabricate W1/O/W2 double emulsions with a gel-like network. At pH 5.0, double emulsions showed the highest inner aqueous phase content and gel strength. With an increase in salt concentration (0–500 mM), the particle size of PPIP gradually increased, while their zeta potential continuously decreased, and W1/O/W2 double emulsions were prepared. However, the inner aqueous phase content, apparent viscosity, storage/loss modulus gradually decreased with an increase in salt concentration.
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Research ethics: Not applicable.
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Informed consent: Not applicable.
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Author contributions: All authors have accepted responsibility for the entire content of this manuscript and approved its submission. Tinghui Pei & Manhong Jin: Investigation, Data curation, Formal analysis, Visualization, Conceptualization, Writing-original draft, Writing-reviewing & editing. Chuwen Li & Menghuan Ma: Validation, Investigation. Qianwang Zheng, Zhiwei Ye, Liqiong Guo & Junfang Lin: Funding acquisition, Writing-reviewing & editing. Yuan Zou: Project administration, Funding acquisition, Supervision, Conceptualization, Writing-original draft, Writing-reviewing & editing.
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Use of Large Language Models, AI and Machine Learning Tools: None declared.
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Conflict of interest: The authors state no conflict of interest.
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Research funding: This work is supported by grants from the National Natural Science Foundation of China (32272785), and Seed Industry Revitalization Project of Rural Revitalization Strategy of Guangdong Province (2022-WPY-00-006). Guangdong Province Agriculture Research Project & Agricultural Technique Promotion Project (2023KJ103; 2024KJ103).
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Data availability: Not applicable.
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© 2024 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Articles
- Cellulose particles filled oil-in-water emulsion: a facile strategy to prepare edible oleogels
- Identification of barley-derived peptides with angiotensin converting enzyme inhibitory activity
- Multiphysics simulation for microwave-assisted continuous flow in a tube flow reactor with a mode stirrer
- Regulation of Pleurotus geesteranus protein particle characteristics on the microstructure and rheology of their W1/O/W2 double emulsions
- Effect of soybean protein isolate, transglutaminase, and konjac glucomannan on the cooking and eating quality and digestibility of rice noodles
- Effect of different protease on the hydrolysis degree and antigenicity of cow milk protein
Articles in the same Issue
- Frontmatter
- Articles
- Cellulose particles filled oil-in-water emulsion: a facile strategy to prepare edible oleogels
- Identification of barley-derived peptides with angiotensin converting enzyme inhibitory activity
- Multiphysics simulation for microwave-assisted continuous flow in a tube flow reactor with a mode stirrer
- Regulation of Pleurotus geesteranus protein particle characteristics on the microstructure and rheology of their W1/O/W2 double emulsions
- Effect of soybean protein isolate, transglutaminase, and konjac glucomannan on the cooking and eating quality and digestibility of rice noodles
- Effect of different protease on the hydrolysis degree and antigenicity of cow milk protein
