商品甜菜果胶与芳香油和脂肪油的乳化活性

IF 4.6 Q1 CHEMISTRY, APPLIED
Vivien Pham , Blanca Elizabeth Morales-Contreras , Fanbin Kong , Louise Wicker
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引用次数: 1

摘要

将1.5% (w/v)的商品甜菜果胶(SBP)与三种结构不同的油(15% (w/v)),芳香柠檬烯,脂肪族中链甘油三酯(MCT)和脂肪族米糠油(RBO)乳化。测定了四种商用果胶乳化RBO的稳定性。在第0天,乳液的体积直径(D4,3值)≤2 μm。添加柠檬烯的乳剂在第0天至第1天的粒径增幅最大(≤3.34 μm),第9天达到10 μm。在第1天和第30天,MCT制成的乳剂的粒径相似(p>0.05)(≤3.83 μm);RBO制备的乳剂在整个研究过程中具有相似的(p>0.05)粒径(≤3.77 μm)。光学显微镜图像反映了与粒度数据相似的趋势。用RBO制备的乳剂符合幂律模型拟合,在第0天和第30天表现出剪切减薄的特性,流动特性指数分别为0.940和0.894。4种商品果胶与RBO制备的乳剂粒径和光镜下相似,但两种果胶在30 d后的稠度指数更高,剪切变薄现象更严重。商品甜菜果胶具有相似的蛋白质含量、酯化程度、分子量和表面疏水性。不同果胶的半乳糖醛酸含量和中性糖含量不同。颗粒大小、光镜和流变学参数显示芳香油和不同脂肪油对SBP乳液稳定性的影响。对于用单一油RBO制备的乳剂,乳剂的稳定性在不同批次的果胶之间是不同的,这是商业SBP的典型规格所不能预测的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Emulsifying activity of commercial sugar beet pectins with aromatic and aliphatic oils

Commercial sugar beet pectin (SBP), 1.5% (w/v), was emulsified with three structurally different oils at 15% (w/v), aromatic limonene, aliphatic medium chain triglycerides (MCT), and aliphatic rice bran oil (RBO). Stability of RBO emulsified with four commercial pectins was determined. Emulsions had volume-based diameter, (D4,3 values) ≤ 2 μm at day 0. Emulsions made with limonene showed the largest particle size increase from day 0 to day 1 (≤3.34 μm) and reached 10 μm by day 9. Emulsions made with MCT had similar (p>0.05) particle sizes between day 1 and day 30 (≤3.83 μm); emulsions made with RBO had similar (p>0.05) particle sizes throughout the entire study (≤3.77 μm). Light microscopy images reflected similar trends as particle size data. Emulsions prepared with RBO were fitted following the Power-Law model and displayed shear-thinning behavior with a flow behavior index of 0.940 or 0.894 at day 0 and 30, respectively. Emulsions prepared with four commercial pectins and RBO had similar particle size and light microscopy, but consistency index was higher and more shear thinning after 30 days in two pectins. Commercial beet pectins had similar protein content, degree of esterification, molecular weight and surface hydrophobicity. Galacturonic acid content and neutral sugar content varied between pectins. Particle size, light microscopy and rheological parameters show variability in SBP emulsion stability with aromatic and different aliphatic oils. For emulsions prepared with a single oil, RBO, emulsion stability varies between different lots of pectin that is not predicted by typical specifications of commercial SBP.

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CiteScore
4.50
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