Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E
Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E
复制标题
附加乳化剂在乳液凝胶结构和维生素 E 稳定性中的作用
DOI：
10.1016/j.foodhyd.2019.105372
复制
发表时间：
2020-02-01
影响因子：
10.7
通讯作者：
Gao, Yanxiang
中科院分区：
文献类型：
--
作者：
Chen, Hongqiang;Mao, Like;Gao, Yanxiang
油滴在乳液凝胶化中的作用（作为活性或非活性填料）通过添加乳化剂进行了改性，并对乳液凝胶的结构和功能进行了评价。采用酸诱导法制备了以变性蛋白（乳清分离蛋白）为基质的乳化凝胶，并对单硬脂酸甘油酯（MG）、吐温20（TW）、变性淀粉（OSA）和阿拉伯胶（GA）4种乳化剂进行了试验。MG或TW的包括导致延迟的凝胶化的开始，并且形成的乳液凝胶具有较低的凝胶强度（描述为储能模量和断裂力），与没有另外的乳化剂的乳液凝胶相比。随着MG或TW含量的增加，凝胶的持水性降低，溶胀率变化不大。OSA或GA的存在允许乳液更快的凝胶化，形成具有更高储能模量和断裂力的凝胶。OSA或GA含量的增加不影响凝胶的WHC，但有助于更高的溶胀比。显微结构观察表明，添加OSA或GA的乳液凝胶具有较小的孔径。当维生素E被纳入凝胶中时，乳化剂对其降解动力学表现出不同的影响。维生素E在MG或TW含量较高的系统中降解得更快，并且在储存（55 ℃，12天）后获得较低的保留率。相反，与OSA或GA的乳液凝胶提供了良好的保护维生素E，和增加的乳化剂的含量允许更高的保留率。
The role of the oil droplets in emulsion gelation (as active or inactive fillers) was modified by additional emulsifiers, and structures and functionalities of emulsion gels were evaluated. Emulsion gels based on denatured protein (whey protein isolate) were prepared via an acid-induced approach, and four emulsifiers, including glycerol monostearate (MG), tween 20 (TW), modified starch (OSA) and gum Arabic (GA) were tested. The including of MG or TW led to delayed onset of gelation, and the emulsion gels formed were of lower gel strength (described as storage modulus and fracture force), compared with the emulsion gels without additional emulsifiers. Increase in the content of MG or TW resulted in the gels with lower water holding capacity, and slight changes in swelling ratio. The presence of OSA or GA allowed faster gelation of the emulsions, forming gels with higher storage modulus and fracture force. Increase in the content of OSA or GA did not affect WHC of the gels, but contributed to higher swelling ratios. Microstructural observation indicated that the emulsion gels with OSA or GA had smaller pore size. When vitamin E was incorporated within the gels, the emulsifiers presented different effects on its degradation kinetics. Vitamin E degraded much faster in the systems with higher content of MG or TW, and lower retention ratios were obtained after the storage (55 degrees C for 12 days). On the contrary, the emulsion gels with OSA or GA provided good protection for vitamin E, and increase in the content of the emulsifiers allowed higher retention ratios.