Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration
Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration
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由蛋白质原纤维稳定的食用皮克林乳液。
DOI：
10.1016/j.lwt.2016.10.038
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发表时间：
2017-03-01
影响因子：
6
通讯作者：
Yang, Hao
中科院分区：
文献类型：
--
作者：
Gao, Zhiming;Zhao, Junjun;Yang, Hao
各向异性颗粒表现出独特的界面性质，但只有有限类型的这些颗粒可用于食品工业。蛋白质纤维作为各向异性颗粒具有表面活性，有望在食品体系中发挥作用。为此，我们利用透析和冻干的β-乳球蛋白（β-Lg）原纤维，以制造稳定的水包油型皮克林乳液在不同的原纤维浓度和pH值。我们的研究结果表明，β-Lg纤维能够稳定水包油乳液，如通过荧光显微镜观察到的。当用Ultra Turrax均化器在20，000 rpm下均化2 min时，形成的乳液的平均液滴尺寸（d（3，2））在11.0和19.0 μ m之间。形成的乳液显示出优异的物理稳定性，其在环境温度下储存56天期间不聚结，在适当的纤维浓度（5 mg/mL-20 mg/mL）和远离β-Lg纤维的pI的pH下。在接近其pl的pH（pH 5.2）或具有过量的原纤维浓度（>= 25 mg/mL）时，原纤维倾向于聚集，导致具有大液滴尺寸的粗乳液。(C)2016爱思唯尔有限公司版权所有。
Anisotropic particles exhibited unique interfacial properties, but only limited types of these particles are available for the food industry. Protein fibrils as anisotropic particles were surface active and expected to function in food systems. For this purpose, we utilize dialyzed and lyophilized beta-lactoglobulin (beta-Lg) fibrils to fabricate stable oil-in-water Pickering emulsions at different fibrils concentrations and pHs. Our results demonstrated that beta-Lg fibrils were able to stabilize oil-in-water emulsion as observed by fluorescence microscopy. The average droplet size (d(3,2)) of the formed emulsions was between 11.0 and 19.0 mu m, when homogenized with Ultra Turrax homogenizer at 20,000 rpm for 2 min. The formed emulsions showed an excellent physical stability, which did not coalesce during 56 days storage under ambient temperature, at appropriate fibrils concentrations (5 mg/mL-20 mg/mL) and pHs far from the pI of beta-Lg fibrils. At pHs near to its pl (pH 5.2) or with excessive fibrils concentration (>= 25 mg/mL), fibrils tended to aggregate, resulting in coarse emulsions with large droplet size. (C) 2016 Elsevier Ltd. All rights reserved.