Construction of high internal phase Pickering emulsions stabilized by bamboo fungus protein gels with the effect of pH.

[Display omitted] • Bamboo fungus proteins could stabilize HIPPEs (φ = 80%). • pH had a significant effect on the stability of HIPPEs. • BGPs-HIPPEs exhibited excellent physical and storage stability. • Physical barriers and electrostatic repulsion maintain the stability of BGPs-HIPPEs. This study is a contribution to explore natural protein sources as high internal phase Pickering emulsions (HIPPEs) stabilizers and to achieve full utilization of biological resources. Bamboo fungus proteins were obtained by alkaline extraction and subsequently transformed into protein gels by enzymatic cross-linking method. 1% (w/v) of bamboo protein gel particles (BGPs) were used to stabilize high HIPPEs (φ = 80%) using a one-step homogenization method. At pH 3, 9 and 11, BGPs could produce stable, gel-like oil/water HIPPEs with excellent storage stability. In contrast, at pH 5 and 7, stable HIPPEs could not be formed, which might be attributed to the variation of contact angle and electrostatic repulsion of BGPs. Structure analysis indicated that HIPPEs with gel-like structures were mainly stabilized by physical barriers and electrostatic repulsion. The present study is expected to provide new insight on comprehensive utilization of fungi sources. [ABSTRACT FROM AUTHOR]