Preparation and Characterization of Chicken Breast Protein Hydrolysate-Stabilized Pickering Emulsion Gel

In order to develop pre-digested anti-choking chicken protein supplements, an an oil-in-water (O/W) Pickering emulsion was prepared using chicken oil and chicken breast protein hydrolysate. The effects of high-speed shearing homogenization on the properties of the emulsion were explored, and carrageenan was added to the emulsion to prepare thermally induced emulsion gels. The results showed that the emulsion prepared by high-speed shearing at 50 ℃ at a shearing speed of 17000 r/min for 6 min had a small particle size, uniform droplet size distribution and good physical stability. The emulsion gel with 0.3% carrageenan showed a yield stress point (G’ = G’’) in the frequency range of 0.1 to 100.0 rad/s, indicating that a phase change occurred, and it could maintain good gel properties at fluctuating temperatures of 25–55 ℃, and had improved water holding capacity (WHC). The emulsion prepared by high-speed shear treatment at 17000 r/min for 6 min at 50 ℃ had the best properties. The Pickering emulsion gel with 0.3% carrageenan had the best stability and was easily transformed into a fluid state, so it could be suitable for the elderly to consume.