期刊
FOODS
卷 8, 期 10, 页码 -出版社
MDPI
DOI: 10.3390/foods8100479
关键词
gelatin; nanoparticles; genipin; food-grade; Pickering emulsion
资金
- National Key R&D Program of China [2016YFD0400203]
- National Natural Science Foundation of China [31671881, 31901683, 31972102]
- Fundamental Research Funds for the Central Universities [XDJK2019B028]
- Chongqing Research Program of Basic Research and Frontier Technology [cstc2018jcyjA0939]
In this paper, the food-grade gelatin nanoparticles (GNPs) were prepared by a two-step desolvation method and using genipin as a cross-linker. The GNPs with narrow size distribution and good dispersion could be obtained only at pH 12. The effect of the genipin dosage (8-12 wt%) on the GNPs was systematically investigated. The results showed that the cross-linking degree of the GNPs increased with the increasing dosage of genipin, thus leading to a more obvious cross-linking morphology observed from scanning electron microscope (SEM). The obtained GNPs showed a good dispersibility with a size range of 386-438 nm. However, the GNPs cross-linked by 8 wt% genipin dosage revealed a relatively higher size because of the aggregation induced by hydrogen bond. The 10 wt% group had good thermal stability and storage stability. The optical microscopy results showed that the Pickering emulsions (30-50 vol% internal phase) stabilized by the GNPs had good uniformity and stability, even after 30 days of storage time, suggesting that the stable GNPs had great potential in food-grade Pickering emulsions.
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