Preparation of pea protein isolate-xylan (PPI-X) conjugate-stabilized nanoemulsions using ultrasonic homogenization and the corresponding structure and environmental stability were investigated in this study. Conditions used to prepare nanoemulsions were optimized using a response surface methodology as follows: protein concentration 8.86 mg/mL, ultrasound amplitudes 57 % (370.5 W), and ultrasound time 16 min. PPI-X conjugate-stabilized nanoemulsions formed under these conditions exhibited less mean droplet size (189.4 ± 0.45 nm), more uniform droplet distribution, greater absolute value of zeta-potential (44.8 ± 0.22 mV), and higher protein adsorption content compared with PPI-stabilized nanoemulsions. PPI-X conjugate-stabilized nanoemulsions also exhibited even particle distribution and dense network structure, which might be reasons for the observed high interfacial protein adsorption content of conjugate-stabilized nanoemulsions. Moreover, better stability against environmental stresses, such as thermal treatment, freeze–thaw treatment, ionic strength and type, and storage time was also observed for the conjugate-stabilized nanoemulsions, indicating that this type of nanoemulsions possess a potential to endure harsh food processing conditions. Therefore, results provide a novel approach for the preparation of protein-polysaccharide conjugate-stabilized nanoemulsions to be applied as novel ingredients to meet special requirements of processed foods.

本研究研究了使用超声均质法制备豌豆分离蛋白-木聚糖 (PPI-X) 缀合物稳定的纳米乳，并研究了相应的结构和环境稳定性。用于制备纳米乳液的条件使用如下响应面方法优化：蛋白质浓度 8.86 mg/mL，超声振幅 57% (370.5 W)，超声时间 16 分钟。与 PPI 相比，在这些条件下形成的 PPI-X 缀合物稳定的纳米乳液表现出更小的平均液滴尺寸 (189.4 ± 0.45 nm)、更均匀的液滴分布、更大的 zeta 电位绝对值 (44.8 ± 0.22 mV) 和更高的蛋白质吸附含量-稳定的纳米乳液。PPI-X 共轭稳定的纳米乳液也表现出均匀的颗粒分布和致密的网络结构，这可能是观察到缀合物稳定的纳米乳液的高界面蛋白吸附含量的原因。此外，还观察到缀合物稳定的纳米乳液对环境压力（如热处理、冻融处理、离子强度和类型以及储存时间）具有更好的稳定性，表明这种类型的纳米乳液具有耐受苛刻食品加工的潜力条件。因此，该结果为蛋白质-多糖偶联物稳定的纳米乳的制备提供了一种新的途径，可作为满足加工食品特殊要求的新型配料。还观察到缀合物稳定的纳米乳液的离子强度和类型以及储存时间，表明这种类型的纳米乳液具有耐受恶劣食品加工条件的潜力。因此，该结果为蛋白质-多糖偶联物稳定的纳米乳的制备提供了一种新的途径，可作为满足加工食品特殊要求的新型配料。还观察到缀合物稳定的纳米乳液的离子强度和类型以及储存时间，表明这种类型的纳米乳液具有耐受恶劣食品加工条件的潜力。因此，该结果为蛋白质-多糖偶联物稳定的纳米乳的制备提供了一种新的途径，可作为满足加工食品特殊要求的新型配料。