The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels
The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels
复制标题
油类型和溶剂质量对玉米蛋白稳定的甘油包油乳液凝胶流变行为的影响
DOI：
10.1016/j.foodhyd.2019.01.016
复制
发表时间：
2019-06
影响因子：
10.7
通讯作者：
Scholten Elke
中科院分区：
文献类型：
--
作者：
Zou Yuan;Thijssen Pieter-Paul;Yang Xiaoquan;Scholten Elke
本研究的目的是评估油的类型和溶剂的质量对玉米醇溶蛋白稳定的甘油包油乳液凝胶的结构形成和流变学性质的影响。为了改变系统内的相互作用，使用具有不同极性的四种类型的油（中链甘油三酯（MCT）油、向日葵油、特级初榨橄榄（EVO）油和蓖麻油），并且通过温度和水添加来改变溶剂质量。在所有情况下，获得具有G“> G”的乳液凝胶。在不同蛋白质浓度和含油量条件下，凝胶强度和交叉应变γ均随含油量极性的增加而增加，表明形成了更强的凝胶结构，对结构破坏的稳定性也更高。这些结果与以下事实有关：较高的油极性降低了油-蛋白质疏水相互作用，从而增加了蛋白质之间的相互作用，以在连续相中形成强网络。此外，向连续相中加入水增强了凝胶强度和对更非极性MCT油结构破坏的抵抗力，而对于更极性的蓖麻油观察到相反的结果。玉米醇溶蛋白乳液凝胶具有温度响应性，不同油脂在加热和冷却过程中的结构坍塌和重排反应不同。这些简单的方法形成了一个有趣的路线，以调整玉米醇溶蛋白为基础的乳液凝胶的流变性能。
The aim of this study was to assess the effect of oil type and solvent quality on the structure formation and rheological properties of zein-stabilized oil-in-glycerol emulsion gels. To change the interactions within the system, four types of oil (medium chain triglyceride (MCT) oil, sunflower oil, extra virgin olive (EVO) oil, and castor oil) with different polarity were used, and the solvent quality was modified by temperature and water addition. In all cases, emulsion gels were obtained with G' > G''. At each protein concentration and oil content, the gel strength and crossover strainγcoincreased with an increase in oil polarity, indicating the formation of a stronger gel structure and higher stability against structure breakdown. These results are related to the fact that a higher oil polarity decreases the oil-protein hydrophobic interactions and thereby increasing the interactions between the proteins to form a strong network in the continuous phase. In addition, water addition to the continuous phase enhanced the gel strength and the resistance against structure breakdown for more apolar MCT oil, while the opposite results were observed for the more polar castor oil. The zein-based emulsion gels showed a thermo-responsive behavior, and different responses in structure collapse and rearrangements during heating and cooling were found for different oils. These simple approaches form an interesting route to tune the rheological properties of zein-based emulsion gels.
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DOI：
10.1002/9780470872376.ch3
发表时间：
2011-02
期刊：
--
影响因子：
--
作者：
P. Inglese;F. Famiani;F. Galvano;M. Servili;S. Esposto;S. Urbani
通讯作者：
P. Inglese;F. Famiani;F. Galvano;M. Servili;S. Esposto;S. Urbani
影响因子：
3.9
作者：
de Vries, Auke;Gomez, Yuly Lopez;Scholten, Elke
通讯作者：
Scholten, Elke
影响因子：
3.4
作者：
Hermes, Michiel;Clegg, Paul S.
通讯作者：
Clegg, Paul S.
影响因子：
5.8
作者：
Chen, JS;Dickinson, E
通讯作者：
Dickinson, E
影响因子：
--
作者：
R. Pal;Yuhua Yan;J. Masliyah
通讯作者：
R. Pal;Yuhua Yan;J. Masliyah