PREPARATION METHOD FOR PICKERING EMULSION STABILIZED BY FISH PROTEIN

摘要

A preparation method for a Pickering emulsion stabilized by fish protein, comprising the following steps: using fish as a raw material to prepare and obtain a myosin solution; preparing an arginine mother liquor or a lysine mother liquor having a certain concentration; mixing the arginine mother liquor or lysine mother liquor with the myosin solution to obtain an aqueous phase; adding an oil phase to the aqueous phase to obtain a mixed solution; shearing and emulsifying the mixed solution to obtain a coarse emulsion; and performing ultrasonic treatment on the coarse emulsion to obtain a Pickering emulsion stabilized by fish myosin. By combining arginine or lysine with myosin, the method may enable the secondary structure of a myosin molecule to transform from a regular structure to an irregular structure, so as to increase the adsorption area of myosin in an oil-water interface, and improving the stability of a Pickering emulsion.