Stability, rheological properties and microstructure of Pickering emulsions stabilized by different concentration of glidian/sodium caseinate nanoparticles using konjac glucomannan as structural regulator

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2022-07-01 DOI:10.1016/j.foostr.2022.100285

Wei Xu , Shuqing Zheng , Wenjie Xi , Haomin Sun , Yuli Ning , Yin Jia , Denglin Luo , Yingying Li , Bakht Ramin Shah

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引用次数: 11

Abstract

In this paper, the effect of konjac glucomannan (KGM) on the physical stability, rheological properties, and microstructure of Pickering emulsions stabilized by gliadin/sodium caseinate nanoparticles (Gli/CAS NPs) with different concentration was investigated. When the Gli/CAS NPs concentration was constant, the increase of KGM content significantly improved the storage stability of the emulsion. For emulsion samples with 20% oil content, with the increase of KGM concentration from 0.1% to 0.6%, the D₃₂ value decreased from 7.57 ± 0.24 µm to 4.47 ± 0.10 µm. The CLSM and cryo-SEM observations showed that the particles adsorbed on the oil-water interface and formed a network structure. The structure was conducive to the stability of the emulsion. Irregular bulges on the surface of emulsion with higher KGM content could be observed. When the Gli/CAS NPs concentration was 4 wt%, the viscoelasticity of emulsion was improved and the G′ and G" value of the emulsion increases with the increase of KGM content. The study showed that KGM has the potential to regulate the stability and rheological properties of emulsions, which might provide an interesting perspective for various industrial applications of functional emulsions.

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以魔芋葡甘露聚糖为结构调节剂的格利啶酮/酪蛋白酸钠纳米颗粒稳定皮克林乳的稳定性、流变性能和微观结构

本文研究了魔芋葡甘露聚糖(KGM)对不同浓度麦胶蛋白/酪蛋白酸钠纳米颗粒(Gli/CAS NPs)稳定的皮克林乳的物理稳定性、流变性能和微观结构的影响。当Gli/CAS NPs浓度一定时，KGM含量的增加显著提高了乳状液的贮存稳定性。对于含油量为20%的乳化液样品，随着KGM浓度从0.1%增加到0.6%，D32值从7.57±0.24µm下降到4.47±0.10µm。CLSM和低温扫描电镜观察表明，颗粒吸附在油水界面上，形成网状结构。该结构有利于乳液的稳定性。KGM含量较高的乳化液表面出现不规则凸起。当Gli/CAS NPs浓度为4 wt%时，乳液的粘弹性得到改善，且随着KGM含量的增加，乳液的G′和G”值增大。研究表明，KGM具有调节乳剂稳定性和流变性能的潜力，这可能为功能乳剂的各种工业应用提供一个有趣的前景。

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

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.