期刊
FOOD CHEMISTRY
卷 305, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125476
关键词
Pickering emulsion gel; Emulsion architecture engineering; Gel network; Lutein carrier; Octenylsuccinate quinoa starch; Modified starch
资金
- National Natural Science Foundation of China [31771929]
- Fundamental Research Funds for the Central Universities of China [2018KZ13]
- 111 Project [B17018]
Octenylsuccinate quinoa starch (OSQS) granule that stabilized Pickering emulsion gel with different gel networks by modulating the oil volume fraction (Phi) was developed as a carrier for lutein. Pickering emulsion gels stabilized by OSQS were achieved at Phi values ranging from 30% to 60%. Increasing Phi progressively increased the droplet size, storage modulus, and apparent viscosity, resulting in the formation of gel-like structure. Confocal laser scanning microscopy showed that OSQS formed a densely packed layer at the oil/water interface, the degree of aggregation between droplets increased, and the gel network enhanced through droplet flocculation with increasing Phi. After 31 days of storage, the retention index of lutein in the emulsion gel could reach 55.38%, and the corresponding half-life times increased from 12 to 41 days. This study will be useful for designing starch-based Pickering emulsion gel with tunable gel network and desirable characteristics as delivery carrier of sensitive bioactive compounds.
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