Edible Pickering emulsion stabilized by protein fibrils: Part 2. Effect of dipalmitoyl phosphatidylcholine (DPPC)
Edible Pickering emulsion stabilized by protein fibrils: Part 2. Effect of dipalmitoyl phosphatidylcholine (DPPC)
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蛋白质原纤维稳定的食用皮克林乳液：第 2 部分：二棕榈酰磷脂酰胆碱 (DPPC) 的作用
DOI：
10.1016/j.foodhyd.2017.03.028
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发表时间：
2017-10-01
影响因子：
10.7
通讯作者：
Yang, Hao
中科院分区：
文献类型：
--
作者：
Gao, Zhiming;Huang, Ying;Yang, Hao
研究了β-乳球蛋白原纤维（BLGF）与二棕榈酰磷脂酰胆碱（DPPC）在pH 7条件下的相互作用及其对BLGF界面性质和乳化性质的影响。少量DPPC（DPPC/BLGF比例< 1：10，000）的掺入导致形成刷状复合物，其中原纤维部分地被DPPC层包覆。这种相互作用方式有利于纤维在油水界面上的吸附，从而形成较厚的、突出的界面层，具有较高的粘弹性。而过量的DPPC（DPPC/BLGF之比> 1：10）则导致纤维形成珍珠项链状的复合物，其中纤维表面被大量且不规则的DPPC胶束所包覆。这种相互作用模式往往会减少原纤吸附到油-水界面上，从而损害所得的界面粘弹性。DPPC/BLGF复合物的乳化性能与不同的相互作用方式和界面性质有关。少量DPPC的掺入有助于减小BLGF稳定的乳液的粒度，而高负载的DPPC得到在环境温度下储存一周内不稳定的粗糙且不稳定的乳液。(C)2017爱思唯尔有限公司版权所有
Interaction between beta-lactoglobulin fibrils (BLGF) and dipalmitoyl phosphatidylcholine (DPPC) and its effect on the interfacial and emulsifying properties of BLGF were investigated at pH 7. Incorporation of a small amount of DPPC (DPPC/BLGF ratio < 1:10,000) led to the formation of brush-like complexes in which the fibrils were partially coated with a layer of DPPC. This interaction mode was favorable for the adsorption of fibrils onto the oil-water interface, resulting in a thicker and protruding interfacial layer with higher viscoelasticity. On the contrary, incorporation of excessive amount of DPPC (DPPC/BLGF ratio > 1:10) led to the formation of pearl-necklace-like complexes in which the fibrils were heavily and irregularly coated with DPPC surface micelles. This interaction mode tended to reduce the adsorption of fibrils onto the oil-water interface and thus impair the resulting interfacial viscoelasticity. Emulsifying performance of DPPC/BLGF complexes was found to be related to the different interaction modes and interfacial properties. The incorporation of a small amount of DPPC helped to reduce the particle size of BLGF-stabilized emulsions, whereas a high loading of DPPC gave coarse and unstable emulsions that destabilized within one-week storage at ambient temperature. (C) 2017 Elsevier Ltd. All rights reserved.