Juan Li , Tianli Xia , Wenju Zhou , Zhiming Zhong , Shuai Yang , Zhaoxin Tu , Zhengxing Chen , Yan Du
{"title":"Chitosan-highland barley gliadin complex stabilizes Pickering emulsion","authors":"Juan Li , Tianli Xia , Wenju Zhou , Zhiming Zhong , Shuai Yang , Zhaoxin Tu , Zhengxing Chen , Yan Du","doi":"10.1016/j.jfoodeng.2024.112140","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to investigate the phase behavior of chitosan (Cs) - highland barley gliadin (HBG) complex and application in stabilizing Pickering emulsion. The turbidity results indicated that the insoluble complex was more likely to form between Cs and HBG at the higher concentration of HBG and NaCl (the optimal concentration ratio (1:40). The results of scanning electron microscope (SEM) and surface tension showed that the insoluble complex formed between Cs and HBG at pH 4.0 had better solubility and surface wettability. The results of isothermal titration calorimetry (ITC) indicated that each molecule of Cs could interact with 1, 2, and 7 HBG molecules under pH 2.5, 3.2, and 4.0, respectively. In addition, the Pickering emulsion stabilized by Cs-HBG complex showed great rheological properties, thermal stability and storage stability under the conditions of pH 4.0, concentration ratio (Cs:HBG) of 1:40, and oil fraction of 50%. These researches would contribute to the better utilization of polysaccharide-hydrophobic protein complex in the food and pharmaceutical fields.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877424002061","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0
Abstract
This study aimed to investigate the phase behavior of chitosan (Cs) - highland barley gliadin (HBG) complex and application in stabilizing Pickering emulsion. The turbidity results indicated that the insoluble complex was more likely to form between Cs and HBG at the higher concentration of HBG and NaCl (the optimal concentration ratio (1:40). The results of scanning electron microscope (SEM) and surface tension showed that the insoluble complex formed between Cs and HBG at pH 4.0 had better solubility and surface wettability. The results of isothermal titration calorimetry (ITC) indicated that each molecule of Cs could interact with 1, 2, and 7 HBG molecules under pH 2.5, 3.2, and 4.0, respectively. In addition, the Pickering emulsion stabilized by Cs-HBG complex showed great rheological properties, thermal stability and storage stability under the conditions of pH 4.0, concentration ratio (Cs:HBG) of 1:40, and oil fraction of 50%. These researches would contribute to the better utilization of polysaccharide-hydrophobic protein complex in the food and pharmaceutical fields.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.