期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 68, 期 4, 页码 1051-1063出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.9b04957
关键词
glycyrrhizic acid nanofibrils; soy protein-pectin complex nanoparticles; Pickering emulsion gels; emulsion stability; depletion flocculation
资金
- National Natural Science Foundation of China [31801476, 31771923]
- Natural Science Foundation of Guangdong Province [2018A030310409]
- Key Research and Development Program of Guangdong Province [2019B020213001]
- Fundamental Research Funds for the Central Universities [2018PY18]
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control [CCFQ2018-ZD-02]
Glycyrrhizic acid (GA) and GA nanofibrils (GN) have been shown to be efficient natural emulsifiers for formation and stabilization of food emulsions. In this work, the emulsion properties of GN in the presence of soy protein isolate-pectin complex nanoparticles (SPNPs) were studied to understand the impact of the nanofibril-nanoparticle interactions on emulsion stabilization. In the presence of low GN concentrations (0.1-0.5 wt %), the synergy in reducing the interfacial tension was observed due to SPNPs-GN complexation in the bulk and at the interface by hydrogen bonding, endowing the prepared emulsions with an overall smaller droplet size. However, obvious flocculation and clustering of oil droplets occurred in these emulsions (especially at 0.25 and 0.5 wt % GN), which are probably induced by a depletion mechanism. At high GN concentrations (1-2 wt %), due to the preferential adsorption, the GN mainly dominated the interface and the subsequent formation and properties of emulsions. Accordingly, the self-standing emulsion gels were obtained, showing a small droplet size with d(32) of about 1.0-1.5 mu m, homogeneous appearance and microstructure, and encouraging rheological properties including high gel strength, shear sensitivity, and good thixotropic recovery. This is mainly attributed to the formation of a fibrillar hydrogel network in the continuous phase as well as around the droplet surfaces.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据