Abstract The objective of present study was to assess the feasibility of using acid soluble collagen as stabilizer to fabricate stable oil-in-water (O/W) Pickering emulsions. The effect of acid soluble collagen concentrations, pH values and ionic strengths on the particle size distribution, rheological properties and Turbiscan stability of emulsions was investigated. Atomic force microscopy (AFM) observation showed that the acid soluble collagen exhibited thread-like structure, the length reached 600–900 nm and the diameter was in about 20 nm. The concentration of acid soluble collagen significantly affected the stability of Pickering emulsions. The results indicated that when the concentration was lower than 0.1 wt%, phase separation of Pickering emulsion occurred. With increased concentration of acid soluble collagen varying from 0.01 to 1.5 wt%, the stability of Pickering emulsions was improved, accompanied with a diminution in droplet sizes. Rheological results showed that the obtained Pickering emulsion exhibited gel-like structure, and the increase of acid soluble collagen concentrations contributed to larger elastic modulus (G’) and viscosity modulus (G”) of emulsions, which was beneficial for the stability of emulsions. In addition, ionic strengths and pH values also affected the physical properties of Pickering emulsions. These novel findings in this work could extend the knowledge about acid soluble collagen as potential edible Pickering stabilizer.

中文翻译：

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酸溶性胶原稳定的 Pickering 乳液的制备和表征

摘要 本研究的目的是评估使用酸溶性胶原作为稳定剂制备稳定的水包油 (O/W) Pickering 乳液的可行性。研究了酸溶性胶原浓度、pH 值和离子强度对乳液的粒径分布、流变特性和 Turbiscan 稳定性的影响。原子力显微镜（AFM）观察表明，酸溶性胶原呈线状结构，长度达到600-900 nm，直径在20 nm左右。酸溶性胶原的浓度显着影响Pickering乳液的稳定性。结果表明，当浓度低于0.1 wt%时，Pickering乳液发生相分离。随着酸溶性胶原的浓度增加，从 0.01 到 1.5 wt%，Pickering 乳液的稳定性得到改善，同时液滴尺寸减小。流变学结果表明，得到的Pickering乳液呈现凝胶状结构，酸溶性胶原浓度的增加有助于乳液的弹性模量（G'）和粘度模量（G”）增大，有利于乳液的稳定性。此外，离子强度和 pH 值也影响 Pickering 乳液的物理性质。这项工作中的这些新发现可以扩展有关酸溶性胶原蛋白作为潜在可食用 Pickering 稳定剂的知识。酸溶性胶原浓度的增加有助于乳液的弹性模量（G'）和粘度模量（G”）增大，有利于乳液的稳定性。此外，离子强度和 pH 值也影响 Pickering 乳液的物理性质。这项工作中的这些新发现可以扩展有关酸溶性胶原蛋白作为潜在可食用 Pickering 稳定剂的知识。酸溶性胶原浓度的增加有助于乳液的弹性模量（G'）和粘度模量（G”）增大，有利于乳液的稳定性。此外，离子强度和 pH 值也影响 Pickering 乳液的物理性质。这项工作中的这些新发现可以扩展有关酸溶性胶原蛋白作为潜在可食用 Pickering 稳定剂的知识。