High-internal-phase emulsions stabilized by egg high-density lipoprotein and phosvitin: Improvement of properties free from polysaccharides

High internal phase emulsions (HIPEs) formed with natural animal proteins as stabilisers have received increasing attention in recent years. In this work, we investigated the ability of egg high-density lipoprotein (HDL) and phosvitin (PV) as stabilisers to stabilise high internal phase emulsions (HIPEs) ability. Under suitable conditions (2% HDL, pH = 3, 2% ionic strength), HDL alone can stabilise HIPEs. With the addition of different proportions of PV, the particle size and surface tension of the mixtures decreased as the amount of PV increased, with a minimum at 1:1 HDL/PV, and the particle size of the proteins decreased from 1241.53 ± 289.06 nm to 570.67 ± 7.45 nm. Meanwhile, we found that the HIPEs stabilized by the HDL/PV mixture could reach an average particle size of 15.0 ± 4.56 μm at the mixture pH = 3. And the presence of Ca 2+ could further stabilise the HIPEs, In the presence of 0.2MCa 2+ , we found that the average particle size of HIPEs will continue to decrease to 10.86 ± 2.72 μm, which indicates that the emulsification properties of protein mixtures can be effectively increased at low pH with Ca 2+ . And Confocal laser scanning microscope confirmed that HIPEs is O/W emulsion. In addition, we found that protein mixtures as stabilisers can provide excellent rheological properties and stability for HIPEs. The HIPEs possessed good viscoelasticity under acidic conditions. Moreover, the TSI values and heating treatments demonstrated that HIPEs possessed excellent thermal and storage stability. These studies suggest that HDL combined with PV can be used to prepare stable animal protein-based HIPEs, and that the use of both proteins as stabilisers offers a promising strategy for future research in this field.