Effects of various acids on physical stability, rheological characteristics and curcumin encapsulation of whey protein isolate Pickering emulsion gels

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-07-26 DOI:10.1111/1471-0307.13120

Shiyi Guo, Zhishen Mu, Qiuwan Jiang, Wenjuan Zhang, Zhanmei Jiang, Ligang Zhang

引用次数: 0

Abstract

Acid treatment can alter the functional properties of whey protein isolate (WPI), but the effect of different acids on properties of WPI‐stabilised Pickering emulsion gel (PE) is unknown. Compared with WPI‐PE, droplet size of the acid‐treated WPI‐PE decreased but its zeta potential, apparent viscosity, binding water capacity and curcumin encapsulation were enhanced. Due to the formation of the tightest gel structure of malic acid‐Pickering emulsion gel, it showed the highest viscoelastic modulus, bound water content and gel stability. This work would introduce a novel method for the development of PEs with good gelatinisation and curcumin delivery system for food processing.

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各种酸对分离乳清蛋白皮克林乳液凝胶的物理稳定性、流变特性和姜黄素包囊的影响

酸处理可改变乳清蛋白分离物（WPI）的功能特性，但不同酸对 WPI 稳定皮克林乳液凝胶（PE）特性的影响尚不清楚。与 WPI-PE 相比，经酸处理的 WPI-PE 的液滴尺寸减小，但其 ZETA 电位、表观粘度、结合水容量和姜黄素包囊能力增强。由于苹果酸-皮克林乳液凝胶形成了最紧密的凝胶结构，因此其粘弹性模量、结合水含量和凝胶稳定性最高。这项研究为开发具有良好糊化性和姜黄素输送系统的聚乙烯提供了一种用于食品加工的新方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.