This study aimed to investigate the physical stability and interfacial properties of oil-in-water (O/W) emulsions stabilized with fish skin gelatin (FG) and pea protein (PP) at pH 3. Physico-chemical properties, elemental composition and SDS-PAGE of the proteins were determined in the first part of this work. Emulsions were prepared at different ratio FG: PP (100: 0–75: 25–50: 50–25: 75–0: 100) by mechanical stirring followed by ultrasound treatment. Higher physical stability was observed in the presence of FG (ratio 100: 0), where the O/W were stable ~50 h. An average hydrodynamic diameter < 1 μm was found for all the emulsions except for the ratio 75: 25, where it was 2.8 μm. The presence of the protein on the O/W interface was explored by confocal laser scanning microscopy whereas the thermal properties of the protein ratios were analyzed by differential scanning calorimetry. The lower denaturation temperature was observed for ratio 50: 50, which was founded at ~89 °C, whereas the denaturation temperatures for the others O/W emulsions were in the range of 99 and 108 °C. A predominant viscous behavior was observed for all the ratios while a slight decrease of the surface tension was observed in the presence of PP. The equal mixing of FG with PP showed an increase in the emulsifying properties of PP forming a more stable emulsion with lower particle size.

这项研究旨在研究在pH 3下用鱼皮明胶（FG）和豌豆蛋白（PP）稳定化的水包油（O / W）乳液的物理稳定性和界面性质。理化性质，元素组成和SDS在这项工作的第一部分中确定了蛋白质的-PAGE。通过机械搅拌然后超声处理，以FG：PP（100：0–75：25–50：50–25：75–0：100）的不同比例制备乳液。在FG存在下（比率100：0）观察到较高的物理稳定性，其中O / W稳定在〜50 h。对于所有乳液，发现其平均流体动力学直径＜1μm，除了比率75∶25为2.8μm。通过共聚焦激光扫描显微镜研究了蛋白在O / W界面上的存在，而通过差示扫描量热法分析了蛋白质比例的热性质。对于比率50:50，观察到较低的变性温度，该比率建立在〜89°C，而其他O / W乳液的变性温度在99至108°C的范围内。在所有比例下均观察到主要的粘性行为，而在PP存在下观察到表面张力略有下降。FG与PP的均匀混合显示出PP的乳化性能增强，形成了粒径更小的稳定乳液。而其他O / W乳液的变性温度则在99至108°C的范围内。在所有比例下均观察到主要的粘性行为，而在PP存在下观察到表面张力略有下降。FG与PP的均匀混合显示出PP的乳化性能增强，形成了粒径更小的稳定乳液。而其他O / W乳液的变性温度则在99至108°C的范围内。在所有比例下均观察到主要的粘性行为，而在PP存在下观察到表面张力略有下降。FG与PP的均匀混合显示出PP的乳化性能增强，形成了粒径更小的稳定乳液。