Walnut and peanut protein microgel particles: production, characterization, and application in stabilizing emulsions and gels.

Abstract

The functional differences between peanut protein (PPI) and walnut protein (WPC) in constructing microgel particles and the structure-property regulation mechanism in stabilizing emulsions and forming gels were investigated in this study. The results revealed that superior stability was exhibited by the high internal phase emulsions (HIPPEs) prepared therefrom due to the stronger hydrophobicity possessed by walnut protein microgel particles (WPC-MPs). In contrast, enhanced gel-forming ability and higher gel strength were observed in HIPPEs prepared from peanut protein microgel particles (PPI-MPs). Furthermore, the apparent viscosity and gel stability of emulsion gels were increased by the introduction of salt ions. The performance of emulsion gels was improved significantly by the SO42-. This study gap in the structure-property mechanism of walnut protein based microgels was filled. And a theoretical basis and data support for selecting plant protein resources to develop emulsion-based foods or solid gel foods were provided.