Effect of ionic types on the characteristics of Pickering emulsions stabilized by myofibrillar proteins from hairtail (Trichiurus lepturus)

Ion is an important factor to affect the characteristics of protein-based Pickering emulsions. However, the effect of ionic types on the characteristics of Pickering emulsions prepared by myofibrillar proteins (MPs) from hairtail ( Trichiurus lepturus ) is still unclear. Therefore, the characteristics of Pickering emulsions stabilized by MPs (MPPEs) at different metal ions (Na + , K + , Mg 2+ , Ca 2+ ) were investigated. MPPEs at Na + and K + possessed high absolute values of Zeta potential, small particle size and uniform distribution of emulsion droplets compared to that at Mg 2+ and Ca 2+ . After heat treatment, the particle size of MPPEs at Na + and K + had no significant change with high stability compared to that at Mg 2+ and Ca 2+ . MPPEs at Na + and K + exhibited gel-like behavior and relatively stable compared with those at bivalent ions (Mg 2+ and Ca 2+ ). This study may be helpful for the high-value utilization of fish proteins in constructing emulsion systems.