BACKGROUNDHigh internal phase emulsions (HIPEs) are unique emulsion systems that transform liquid oil into solid‐like fats, thus avoiding the use of saturated fat and leading to a healthier and more sustainable food system for consumers. HIPEs with oil volume fraction (ϕ) of 75–85% were fabricated with mung bean protein isolate (MPI) under different pH shift treatments at 1.0% concentration through the one‐step method. In the present study, we investigated the physical properties, microstructures, processing properties, storage stability and rheological properties of HIPEs.RESULTSThe results suggested that the properties of MPI under different pH shift treatments were improved to different degrees, stabilizing HIPEs (ϕ = 75–85%) with various processability to meet food processing needs. Under alkali shift treatment conditions, the particle size of MPI was significantly reduced with better solubility. Moreover, the exposure of hydrophobic groups increased the surface hydrophobicity of MPI, awarding MPI better emulsifying properties, which could stabilize the HIPEs with higher oil phase fraction. In addition, the MPI under pH 12 shift treatment (MPI‐12) had the best oil‐carrying ability to form the stable HIPEs with oil volume fraction (ϕ) up to 85%, which was the highest oil phase in preparing the HIPEs using plant protein solely at a low concentration under neutral conditions.CONCLUSIONA series of stable HIPEs with different processing properties was simply and feasibly fabricated and these are of great potential in applying edible HIPEs. © 2024 Society of Chemical Industry.

中文翻译：

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基于pH变换处理的绿豆分离蛋白改善植物基高内相乳液的加工性能

背景高内相乳液（HIPE）是一种独特的乳液系统，可将液态油转化为固态脂肪，从而避免使用饱和脂肪，为消费者带来更健康、更可持续的食品系统。 HIPE 的油体积分数 (φ) 的75-85%是用绿豆分离蛋白(MPI)在不同的pH变化处理下以1.0%的浓度通过一步法制备的。在本研究中，我们研究了HIPEs的物理性能、微观结构、加工性能、储存稳定性和流变性能。结果结果表明，不同pH值变化处理下MPI的性能得到不同程度的改善，稳定了HIPEs。φ= 75–85%），具有多种加工性能，可满足食品加工需求。在碱变换处理条件下，MPI的粒径显着减小，且溶解性更好。此外，疏水基团的暴露增加了MPI的表面疏水性，赋予MPI更好的乳化性能，从而可以稳定油相分数较高的HIPE。此外，pH 12转变处理下的MPI（MPI-12）具有最佳的携油能力，可形成具有油体积分数（φ）高达85％，这是中性条件下仅用低浓度植物蛋白制备HIPE的最高油相。结论一系列具有不同加工性能的稳定HIPE制备简单可行，具有巨大的应用潜力可食用的 HIPE。 © 2024 化学工业协会。