On August 24th,"Construction of High Internal Phase Pickering Emulsions Stabilized by Bamboo fungus", researchers from the School of Pharmacy at South-Central University for Nationalities published online in Food ChemistryProtein Gels with the effect of pH ", with Minghao Zhang as the first author, Associate Professor Li Zhou and Jikai Liu as the corresponding authors.
Dictyophora indusiata (Vent ex.pers.) Fischer is a common edible fungus. Its polysaccharides have been isolated and extracted and its activities have been studied extensively.Bamboo sun - protein gel (BGPs) was prepared by alkali extraction and acid precipitation.A 1% (W/V) BGPs can stabilize the INTERIOR phase volume fraction up to 80% HIPPEs.Structural analysis shows that HIPPEs with gelatinized structure maintains system stability mainly through physical barrier and electrostatic repulsion.At pH values of 3, 9 and 11, BGPs can produce stable O/W HIPPEs with good storage stability, which is still stable after storage at 4℃ for 5 months.This study provided a scientific basis for searching for new protein-based solid particle stabilizers and laid a foundation for the comprehensive utilization of fungal resources.
The original link https://doi.org/10.1016/j.foodchem.2021.130954