Amino acids regulated citrus pectin-based emulsion stability mediated by pH.

The emulsions prepared by adding acidic or basic amino acids after emulsification were stable relative to those in which the amino acids were added before emulsification. However, the order in which neutral amino acids were added did not affect the emulsion stability upon storage for 7 days. With the increase of pH value, droplet size increased and emulsion stability decreased. All the results could be attributed to the changes in the structure and properties of citrus pectin, as well as the interaction between citrus pectin and amino acids. This study may expand the application of citrus derived emulsion in food industry. This article is protected by copyright. All rights reserved.