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IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-28 DOI:10.1016/j.foodchem.2025.144088

Xiaoli Liu , Jiaxuan Ma , Keshan Wang , Xuan Yao , Yumeng Shan , Xiaohui Lv , Yongguo Jin , Yuanyuan Liu

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引用次数: 0

摘要

搅拌蛋黄微凝胶（SYMGs）具有蛋白质-脂质均匀分散的特点，具有封装活性成分的潜力和显著的天然乳化性能。研究人员开发了作为界面乳化剂的 SYMGs，并对其理化性质和乳化性能进行了分析，以揭示其乳化机理。在 90 兆帕下处理的 SYMGs 具有最佳的乳化性能（乳化活性为 10.11 平方米/克，乳化稳定性为 193.45 分钟）。产生的乳液在 30 天的储存过程中保持稳定。冷冻-扫描电镜分析表明，SYMGs 形成了均匀的蛋白质交联网络，其中有均匀分布的小脂滴，从而提高了乳化效率。最后得出结论，SYMGs 的乳化机理是 SYMGs 通过界面吸附和在连续相中形成三维网络来稳定乳液的双重机制。这项研究加深了人们对具有潜在载体特性的天然乳化剂界面机理的理解，凸显了 SYMGs 在乳液体系中作为双功能稳定剂和载体的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Design strategies and mechanistic insights into stirred egg yolk microgels as dual-functional stabilizers and carriers in emulsion systems

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Design strategies and mechanistic insights into stirred egg yolk microgels as dual-functional stabilizers and carriers in emulsion systems

Stirred egg yolk microgels (SYMGs) feature uniform protein-lipid dispersion, possessing potential for encapsulating active ingredients and notable natural emulsifying properties. SYMGs were developed as interfacial emulsifiers, and their physicochemical properties and emulsifying performance were analyzed to reveal the emulsification mechanism. SYMGs processed at 90 MPa exhibited optimal emulsification properties (emulsification activity of 10.11m²/g and emulsion stability of 193.45 min). The resulting emulsions maintained stability for 30 days during storage. Cryo-SEM analysis revealed that SYMGs formed a uniform protein cross-linked network with evenly dispersed small lipid droplets, which improved emulsifying efficiency. Finally, it was concluded that the mechanism of SYMGs emulsification is the dual mechanism of stabilization of emulsions by SYMGs through interfacial adsorption and formation of three-dimensional networks in the continuous phase. This study advances understanding of the interfacial mechanisms of natural emulsifiers with potential carrier properties, highlighting the potential of SYMGs as dual-functional stabilizers and carriers in emulsion systems.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.