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+, Mg2+, Ca2+) 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 Mg2+ and Ca2+. After heat treatment, the particle size of MPPEs at Na+ and K+ had no significant change with high stability compared to that at Mg2+ and Ca2+. MPPEs at Na+ and K+ exhibited gel-like behavior and relatively stable compared with those at bivalent ions (Mg2+ and Ca2+). This study may be helpful for the high-value utilization of fish proteins in constructing emulsion systems.