【摘要】 藜麦蛋白是一种优质植物蛋白质，富含人体必需的9种氨基酸，具有易消化和低致敏性等优势。该研究专注于藜麦蛋白的开发应用，以藜麦蛋白和柑橘果胶为主要原料制备水包油Pickering乳液，并通过单因素实验和正交实验优化了乳液的制备工艺；同时，对Pickering乳液的关键适用性因素，如热稳定性、pH值稳定性和冷藏稳定性等进行了研究。实验结果表明，在最佳的制备工艺参数下(藜麦蛋白与柑橘果胶的比例为6:4、乳化剂添加量为2.0%、油相体积分数为70%、pH7.0)制备的Pickering乳液表现出了卓越的稳定性。该乳液具有高乳化指数，同时也具备出色的热稳定性、pH值稳定性和冷藏稳定性。综上所述，该研究为藜麦蛋白的应用开发提供了创新思路，通过与柑橘果胶的结合，成功制备了一种具有高适用性和高稳定的Pickering乳液。更多还原

【Abstract】 Quinoa protein is a high-quality plant protein rich in all nine essential amino acids necessary for the human body,with advantages such as easy digestibility and low allergenicity.This study focuses on the development and application of quinoa protein,oil-in-water (O/W) Pickering emulsion was prepared with quinoa protein and citrus pectin as the main ingredients.The emulsion preparation process was optimized through single-factor experiment and orthogonal experiments.Simultaneously,key factors affecting the applicability of the Pickering emulsion,such as thermal stability,pH stability,and refrigeration stability were investigated.Experimental results indicated that the Pickering emulsion prepared under the optimal conditions (quinoa protein to citrus pectin ratio of 6:4,emulsifier addition of 2.0%,oil phase volume fraction of 70%,and pH of 7.0) exhibited outstanding stability performance.The emulsion demonstrated a high emulsification index and remarkable thermal stability,pH stability,and refrigeration stability.In summary,this study provides an innovative approach for the application development of quinoa protein.Through the combination with citrus pectin,a Pickering emulsion with high applicability and stability has been successfully prepared.更多还原