期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 65, 期 11, 页码 2454-2460出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.6b05757
关键词
gliadin nanoparticles; air/water interface; foam; interfacial properties; stability
资金
- Ministry of Science and Technology of the People's Republic of China [2016YFD0400804]
- Hubei Provincial Science-Technology Supporting Plan of China [2015BBA191]
Edible gliadin nanoparticles (GNPs) were fabricated using the anti-solvent method. They possessed unique high foamability and foam stability. An increasing concentration of GNPs accelerated their initial adsorption speed from the bulk phase to the interface and raised the viscoelastic modulus of interfacial films. High foamability (174.2 +/- 6.4%) was achieved at the very low concentration of GNPs (1 mg/mL), which was much better than that of ovalbumin and sodium caseinate. Three stages of adsorption kinetics at the air/water interface were characterized. First, they quickly diffused and adsorbed a,t the interface, resulting in a fast increase of the surface pressure. Then, nanoparticles started to fuse into a film, and finally, the smooth film became a firm and rigid layer to protect bubbles against coalescence and disproportionation. These results explained that GNPs had good foamability and high foam stability simultaneously. That provides GNPs as a potential candidate for new foaming agents applied in edible and biodegradable products.
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