Abstract To utilize macadamia protein isolate (MPI) from macadamia oil production waste, the emulsifying capacity of macadamia protein isolate (MPI) was investigated. MPI-chitosan hydrochloride (CHC) composite polymer (MCCP) was designed and fabricated using a two-step pH cycling method. The particle size, zeta potential, and stability of MCCPs with different CHC-to-MPI ratios were examined. MCCP fabricated with 20% CHC-to-MPI ratio was selected for emulsion preparation based on its particle size. MCCP stabilized emulsions better than either MPI alone or MPI mixed with CHC. Confocal laser scanning microscopy images proved that MCCP formed a layer on the surface of oil droplets. The surface loading and microstructure of the emulsion suggested that MCCPs stabilize the emulsion through a percolating network structure. The stability of the emulsions increased with increased MCCP concentration and oil fraction. Higher viscosity was also observed with higher MCCP concentration and oil fraction. The stability of the emulsion was then evaluated under different pH values and ionic strengths. Overall, this study successfully fabricated the composite polymers with MPI and CHC, and emulsions stabilized by the composite polymers. It provided a potential application of MPI in novel foods for individuals with vegetarian or Kosher requirements.

中文翻译：

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澳洲坚果分离蛋白/壳聚糖盐酸盐复合聚合物稳定水包油乳液的制备与表征

摘要 为了利用澳洲坚果油生产废料中的澳洲坚果分离蛋白（MPI），研究了澳洲坚果分离蛋白（MPI）的乳化能力。MPI-壳聚糖盐酸盐 (CHC) 复合聚合物 (MCCP) 是使用两步 pH 循环方法设计和制造的。检查了具有不同 CHC 与 MPI 比率的 MCCP 的粒径、zeta 电位和稳定性。基于其粒径，选择以 20% CHC 与 MPI 比率制造的 MCCP 用于乳液制备。MCCP 比单独的 MPI 或 MPI 与 CHC 混合更好地稳定乳液。共聚焦激光扫描显微镜图像证明 MCCP 在油滴表面形成了一层。乳液的表面负载和微观结构表明 MCCP 通过渗透网络结构稳定乳液。乳液的稳定性随着 MCCP 浓度和油分的增加而增加。较高的 MCCP 浓度和油分也观察到较高的粘度。然后在不同的 pH 值和离子强度下评估乳液的稳定性。总的来说，这项研究成功地制备了具有 MPI 和 CHC 的复合聚合物，以及由复合聚合物稳定的乳液。它为具有素食或犹太洁食要求的个人提供了 MPI 在新食品中的潜在应用。和由复合聚合物稳定的乳液。它为具有素食或犹太洁食要求的个人提供了 MPI 在新食品中的潜在应用。和由复合聚合物稳定的乳液。它为具有素食或犹太洁食要求的个人提供了 MPI 在新食品中的潜在应用。