This study developed the myofibrillar protein microgel particles (MMP) stabilized high internal phase Pickering emulsions (HIPPEs) with heat-promoted stability. The effect of heat treatment intensity and the heat-promoted stabilization mechanism were investigated by analyzing the microstructure, rheology and interface properties of MMP stabilized HIPPEs. The storage modulus of emulsions displayed an increased trend during the heating up and then cooling down processes. The droplet size of HIPPEs gradually increased with increasing heat treatment intensity (60-121 °C for 5 or 30 min) and still remained stable after heat treatment above 100 °C for 30 min. The heat treatment resulted in the enhancement of the freeze-thaw and centrifugal stability of HIPPEs, implying a dominant contribution to the improvement of emulsion stability. The heat treatment promoted the hydrophobic interactions between MMP at the interface and the gradual formation of interface network structure. Then, it was also observed that a gradual increase in the interfacial expansion modulus (4.6–8.1 mN/m) and the formation of a high strength elastic film. This work provides a facile strategy to improve the stability of protein microgel stabilized HIPPEs, which is beneficial to the development of thermal processing emulsion-based foods.

本研究开发了具有热促进稳定性的肌原纤维蛋白微凝胶颗粒 (MMP) 稳定的高内相皮克林乳液 (HIPPEs)。通过分析 MMP 稳定 HIPPE 的微观结构、流变学和界面性质，研究了热处理强度和热促进稳定机制的影响。乳液的储能模量在升温和降温过程中呈上升趋势。HIPPEs 的液滴尺寸随着热处理强度的增加而逐渐增加（60-121°C 5 或 30 分钟），并且在 100°C 以上热处理 30 分钟后仍然保持稳定。热处理导致 HIPPE 的冻融和离心稳定性增强，这意味着对提高乳液稳定性有主要贡献。热处理促进了界面处MMP之间的疏水相互作用和界面网络结构的逐渐形成。然后，还观察到界面膨胀模量逐渐增加（4.6-8.1 mN / m）并形成高强度弹性膜。这项工作为提高蛋白质微凝胶稳定 HIPPE 的稳定性提供了一种简便的策略，有利于热加工乳化食品的开发。