Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes
Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes
复制标题
β-乳球蛋白/果胶界面复合物乳液的喷雾干燥行为和功能
DOI：
10.1016/j.foodhyd.2012.11.037
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发表时间：
2013
影响因子：
10.7
通讯作者：
Drusch
中科院分区：
文献类型：
--
作者：
Serfert Y;Schröder;Mescher;Laackmann;Rätzke;Shaikh;Gaukel;Schuchmann;Walzel;Moritz;Schwarz;Drusch
本研究的目的是研究雾化和干燥对由球状蛋白（β-乳球蛋白，bLG）和阴离子多糖（不同程度甲氧基化的果胶）组成的双层油水界面乳状液的功能的影响。在雾化过程中，随着雾化能量的增大，乳液喷雾液滴粒径普遍减小。与双流体喷嘴雾化相比，旋转雾化的喷雾液滴尺寸分布更窄。不同稳定度乳剂的单液滴干燥行为与声悬浮检测结果相似。喷雾干燥颗粒的微胶囊化率均在95%以上。然而，重建后油滴尺寸的变化表明，在双层乳状液中，油滴聚并发生在过程中，与blg稳定的单层乳状液相比，这一过程在双层乳状液中不那么明显。界面粘弹性测量数据显示出明显的差异，这可能解释了油滴聚结。包封油的氧化稳定性受乳状液的物理状态和o/w界面上不同成分的影响，其中bLG和低甲氧基化果胶对油的保护效果最好。
Aim of the present study was to investigate the impact of atomization and drying on the functionality of emulsions with a bilayered oil–water interface consisting of a globular protein (β-lactoglobulin, bLG) and anionic polysaccharides (pectins with varying degree of methoxylation). With regard to the atomization process, the emulsion spray droplet size generally decreased with increasing atomization energy. The spray droplet size distribution was narrower with rotary atomization compared to two-fluid nozzle atomization. The single droplet drying behaviour of the differently stabilized emulsions was similar as examined by acoustic levitation. With more than 95%, microencapsulation efficiency was high in all spray-dried particles. However, a shift in oil droplet size upon reconstitution indicated that oil droplet coalescence occurred within the process which was less pronounced in bilayer emulsions compared to the bLG-stabilised single layer emulsion. Data from interfacial viscoelasticity measurements showed distinct differences, which may explain oil droplet coalescence. The oxidative stability of encapsulated oil was influenced by both the physical state of the emulsions and the different constituents at the o/w-interface with bLG and low methoxylated pectin giving the best protection of the oil.
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影响因子：
3.9
作者：
Yvonne Serfert;J. Schröder;A. Mescher;J. Laackmann;M. Q. Shaikh;K. Rätzke;V. Gaukel;H. Schuchmann;P. Walzel;H. Moritz;S. Drusch;Karin Schwarz
通讯作者：
Yvonne Serfert;J. Schröder;A. Mescher;J. Laackmann;M. Q. Shaikh;K. Rätzke;V. Gaukel;H. Schuchmann;P. Walzel;H. Moritz;S. Drusch;Karin Schwarz
在功能性食品中输送长链 n-3 脂肪酸面临的挑战。
影响因子：
12.4
作者：
A. Taneja;Harjinder Singh
通讯作者：
Harjinder Singh
影响因子：
6.1
作者：
Katsuda, Marly S.;McClements, D. J.;Decker, Eric A.
通讯作者：
Decker, Eric A.
从行业角度看不同鱼油输送系统的优缺点
DOI：
--
发表时间：
2012
期刊：
影响因子：
--
作者：
S. Drusch
通讯作者：
S. Drusch
喷雾干燥：形成液滴形态对干燥速率和挥发性物质保留的影响。
DOI：
--
发表时间：
2000
期刊：
影响因子：
--
作者：
John P. Hecht;C. Judson King
通讯作者：
C. Judson King