β-甘氨酸脱支糯玉米淀粉纳米颗粒稳定的慢消化高内相皮克林乳液的研究：制备、表征和稳定性评价

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-16 DOI:10.1016/j.foodchem.2025.145161

Zhen Yang, Yuanyang Song, Xiaoyang Feng, Liang Chen, Tian Tian, Lianzhou Jiang, Lechuan Wang, Zhaoxian Huang

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引用次数: 0

摘要

构建具有优异多功能性能的食品级高内相皮克林乳剂（hipes）仍然是一个重大挑战。最近，以球蛋白为基础的二元皮克林粒子显示出可调节的两亲性，用于稳定皮克林乳状液。在此，我们实验使用大豆β-甘氨酸(7S)-脱支糯玉米淀粉纳米颗粒来制备稳定和缓慢消化的hipes。结果揭示了不同的球蛋白-淀粉比对hipes中吸附颗粒的液滴大小、zeta电位、线性流变性能和界面分布的影响。Lissajous图显示了在100 %应变下的延迟粘弹性转变，非线性流变测量显示了对外部变形的优异抵抗。在hipes中观察到致密的乳状网络。hipes表现出良好的长期稳定性（>；10 周），并保持较低的不稳定性指数（<0.031）。此外，hipes具有较高的包封效率（97.9% %）和缓慢的消化特性（10.6 %）。这项工作提出了一种有前途的基于胶体颗粒的皮克林乳液设计策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Insights into the slow-digestive high internal phase Pickering emulsion stabilized by β-conglycinin-debranched waxy maize starch nanoparticles: Fabrication, characterization and stability evaluation

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Insights into the slow-digestive high internal phase Pickering emulsion stabilized by β-conglycinin-debranched waxy maize starch nanoparticles: Fabrication, characterization and stability evaluation

Constructing food-grade high internal phase Pickering emulsions (HIPPEs) with superior multifunctional performance remains a significant challenge. Recently, globulin-based binary Pickering particles have demonstrated adjustable amphiphilicity for stabilizing Pickering emulsions. Herein, we experimentally used soybean β-conglycinin (7S)-debranched waxy maize starch nanoparticles to develop stable and slow-digestive HIPPEs. Results revealed the influence of different globulin-to-starch ratios on droplet size, zeta potential, linear rheological properties, and the interfacial distribution of adsorbed particles in HIPPEs. Lissajous plots indicated a delayed viscoelastic transformation at 100 % strain, and non-linear rheological measurements demonstrated superior resistance to external deformations. A dense emulsion network was observed in the HIPPEs. The HIPPEs exhibited excellent long-term stability (>10 weeks) and maintained a low instability index (<0.031). Additionally, HIPPEs demonstrated high encapsulation efficiency (97.9 %) and a slow digestion profile (10.6 %). This work presents a promising strategy for colloidal particles-based Pickering emulsion design.

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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.