Characterization of olive oil emulsions stabilized by flaxseed gum
Characterization of olive oil emulsions stabilized by flaxseed gum
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亚麻籽胶稳定橄榄油乳液的表征
DOI：
10.1016/j.jfoodeng.2018.11.023
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发表时间：
2019-04-01
影响因子：
5.5
通讯作者：
Zhou, Guang-hong
中科院分区：
文献类型：
--
作者：
Sun, Jian;Liu, Wen-yan;Zhou, Guang-hong
研究了不同亚麻籽胶（FG）浓度（0.1% ~ 0.5%,w/w）对水包油乳液的稳定性和性能的影响。评估了平均液滴直径、微观结构、流变性能和乳化稳定性。采用高场核磁共振波谱法（HF NMR）对含有10% wt%橄榄油的乳剂进行了分析。可以观察到，经浓缩FG稳定的乳状液的液滴尺寸较小。高FG浓度（0.3% ~ 0.5%,w/w）的乳剂虽然发生了耗尽絮凝，但乳剂仍表现出较好的成乳稳定性，这可归因于其流变特性。存储模量（G'）和损耗模量（G "）随FG浓度的增加而增加。此外，含0.4% ~ 0.5% (w/w) FG的乳剂的G′和G′具有较好的流变性能。HF NMR谱线宽随FG浓度的增加而增加，证实了FG与油分子之间存在较强的相互作用。本研究支持了FG在食品工业中的应用，为NMR技术在植物油乳液体系中的应用提供了理论依据。
In this study, the stability and properties of oil-in-water emulsion stabilized by different flaxseed gum (FG) concentrations (0.1%-0.5%, w/w) are investigated. The mean droplet diameter, microstructure, rheological properties, and creaming stability are evaluated. High-field nuclear magnetic resonance spectroscopy (HF NMR) was used for emulsions with 10-wt% olive oil. It can be observed that the emulsions stabilized by concentrated FG exhibits a smaller droplet size. Although the emulsions with high FG concentrations (0.3%-0.5%, w/w) have occurred depletion flocculation, the emulsions still display a better creaming stability, which can be attributed to the rheological properties. The storage modulus (G') and loss modulus (G '') are observed to increase with the increase in the FG concentrations. Furthermore, G' and G '' of the emulsions containing 0.4%-0.5% (w/w) FG depicts better rheological properties. The HF NMR spectra exhibits an increased line-width with an increased FG concentration, which confirms that there is a strong interaction between the FG and oil molecules. This study supports the application of FG in the food industry and provides a theoretical basis for the application of NMR technology to the vegetable oil emulsion system.