油的类型对油-水界面和用黑木耳蛋白颗粒稳定的 W1/O/W2 双乳液特性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-10-23 DOI:10.1016/j.foodhyd.2024.110771

Tinghui Pei, Bo Lin, Juntong Li, Qianwang Zheng, Zhiwei Ye, Liqiong Guo, Junfang Lin, Yuan Zou

{"title":"油的类型对油-水界面和用黑木耳蛋白颗粒稳定的 W1/O/W2 双乳液特性的影响","authors":"Tinghui Pei, Bo Lin, Juntong Li, Qianwang Zheng, Zhiwei Ye, Liqiong Guo, Junfang Lin, Yuan Zou","doi":"10.1016/j.foodhyd.2024.110771","DOIUrl":null,"url":null,"abstract":"<div><div>This study was aimed to investigate the effects of four oil phases with different fatty acid compositions and oil-soluble substances (including sunflower oil, SO, rich in C18 polyunsaturated fatty acids (PUFAs); extra virgin olive oil, OO, rich in oleic acid; virgin coconut oil, CO, rich in lauric acid; and palm oil, PO, rich in palmitic acid) on the properties of oil-water interfaces and W<sub>1</sub>/O/W<sub>2</sub> double emulsions stabilized by <em>Pleurotus geesteranus</em> protein particles (PPIP). The results showed that the fatty acid compositions and oil-soluble substances in these oils can modify the surface hydrophobicity of PPIPs in situ, affecting their adsorption, rearrangement, and assembly behavior at the oil-water interface, and ultimately regulating double emulsion formation. Particles at the SO-water interface exhibited slow adsorption but rapid rearrangement behavior, forming an elastic interfacial film with the highest interfacial pressure. The OO-derived components conferred the highest hydrophobicity to the particles in situ, resulting in strong adsorption capacity but lower assembly ability that the most rigid structure was formed. At the CO-water interface, particles showed the fastest adsorption behavior and assembled into large aggregates, exhibiting the highest modulus. Particles at the PO-water interface exhibited the slowest adsorption rate and formed an interfacial film with the lowest viscoelastic modulus and weakest tangential interactions. The differences in particle behavior at these oil-water interfaces also influenced the formation of W<sub>1</sub>/O/W<sub>2</sub> double emulsions. For example, the double emulsions formed with OO contained the highest content of W<sub>1</sub>/O droplets, followed by SO and CO, with PO having the fewest.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110771"},"PeriodicalIF":11.0000,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The effects of oil type on the properties of oil-water interfaces and W1/O/W2 double emulsions stabilized by Pleurotus geesteranus protein particles\",\"authors\":\"Tinghui Pei, Bo Lin, Juntong Li, Qianwang Zheng, Zhiwei Ye, Liqiong Guo, Junfang Lin, Yuan Zou\",\"doi\":\"10.1016/j.foodhyd.2024.110771\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study was aimed to investigate the effects of four oil phases with different fatty acid compositions and oil-soluble substances (including sunflower oil, SO, rich in C18 polyunsaturated fatty acids (PUFAs); extra virgin olive oil, OO, rich in oleic acid; virgin coconut oil, CO, rich in lauric acid; and palm oil, PO, rich in palmitic acid) on the properties of oil-water interfaces and W<sub>1</sub>/O/W<sub>2</sub> double emulsions stabilized by <em>Pleurotus geesteranus</em> protein particles (PPIP). The results showed that the fatty acid compositions and oil-soluble substances in these oils can modify the surface hydrophobicity of PPIPs in situ, affecting their adsorption, rearrangement, and assembly behavior at the oil-water interface, and ultimately regulating double emulsion formation. Particles at the SO-water interface exhibited slow adsorption but rapid rearrangement behavior, forming an elastic interfacial film with the highest interfacial pressure. The OO-derived components conferred the highest hydrophobicity to the particles in situ, resulting in strong adsorption capacity but lower assembly ability that the most rigid structure was formed. At the CO-water interface, particles showed the fastest adsorption behavior and assembled into large aggregates, exhibiting the highest modulus. Particles at the PO-water interface exhibited the slowest adsorption rate and formed an interfacial film with the lowest viscoelastic modulus and weakest tangential interactions. The differences in particle behavior at these oil-water interfaces also influenced the formation of W<sub>1</sub>/O/W<sub>2</sub> double emulsions. For example, the double emulsions formed with OO contained the highest content of W<sub>1</sub>/O droplets, followed by SO and CO, with PO having the fewest.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"160 \",\"pages\":\"Article 110771\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2024-10-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X24010452\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24010452","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

这项研究旨在调查四种具有不同脂肪酸组成和油溶性物质的油相（包括富含C18多不饱和脂肪酸（PUFAs）的葵花籽油（SO）、富含油酸的特级初榨橄榄油（OO）、富含月桂酸的初榨椰子油（CO）和富含棕榈酸的棕榈油（PO））对油-水界面和由褶皱菌稳定的W1/O/W2双乳液特性的影响；这些物质包括富含 C18 多不饱和脂肪酸（PUFAs）的葵花籽油 SO、富含油酸的特级初榨橄榄油 OO、富含月桂酸的初榨椰子油 CO 和富含棕榈酸的棕榈油 PO）。结果表明，这些油类中的脂肪酸成分和油溶性物质可在原位改变 PPIP 的表面疏水性，影响其在油水界面的吸附、重排和组装行为，并最终调节双乳液的形成。SO-水界面上的颗粒吸附速度慢，但重排速度快，形成的弹性界面膜具有最高的界面压力。OO 衍生成分赋予了颗粒最高的原位疏水性，使其具有较强的吸附能力，但组装能力较低，形成了最坚硬的结构。在 CO-水界面，颗粒表现出最快的吸附行为，并组装成大的聚集体，显示出最高的模量。在 PO-水界面上，颗粒的吸附速度最慢，形成的界面膜粘弹模量最低，切向相互作用最弱。颗粒在这些油水界面上的行为差异也影响了 W1/O/W2 双乳液的形成。例如，用 OO 形成的双乳液中 W1/O 液滴的含量最高，其次是 SO 和 CO，而 PO 的含量最低。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The effects of oil type on the properties of oil-water interfaces and W1/O/W2 double emulsions stabilized by Pleurotus geesteranus protein particles

查看原文本刊更多论文

The effects of oil type on the properties of oil-water interfaces and W1/O/W2 double emulsions stabilized by Pleurotus geesteranus protein particles

This study was aimed to investigate the effects of four oil phases with different fatty acid compositions and oil-soluble substances (including sunflower oil, SO, rich in C18 polyunsaturated fatty acids (PUFAs); extra virgin olive oil, OO, rich in oleic acid; virgin coconut oil, CO, rich in lauric acid; and palm oil, PO, rich in palmitic acid) on the properties of oil-water interfaces and W₁/O/W₂ double emulsions stabilized by Pleurotus geesteranus protein particles (PPIP). The results showed that the fatty acid compositions and oil-soluble substances in these oils can modify the surface hydrophobicity of PPIPs in situ, affecting their adsorption, rearrangement, and assembly behavior at the oil-water interface, and ultimately regulating double emulsion formation. Particles at the SO-water interface exhibited slow adsorption but rapid rearrangement behavior, forming an elastic interfacial film with the highest interfacial pressure. The OO-derived components conferred the highest hydrophobicity to the particles in situ, resulting in strong adsorption capacity but lower assembly ability that the most rigid structure was formed. At the CO-water interface, particles showed the fastest adsorption behavior and assembled into large aggregates, exhibiting the highest modulus. Particles at the PO-water interface exhibited the slowest adsorption rate and formed an interfacial film with the lowest viscoelastic modulus and weakest tangential interactions. The differences in particle behavior at these oil-water interfaces also influenced the formation of W₁/O/W₂ double emulsions. For example, the double emulsions formed with OO contained the highest content of W₁/O droplets, followed by SO and CO, with PO having the fewest.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.