期刊
FOOD CHEMISTRY
卷 128, 期 2, 页码 266-275出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.03.014
关键词
W/O/W emulsion; Stabilization; PGPR; 4-alpha-Glucanotransferase
资金
- RDA, Republic of Korea [200803A01033092]
- Korea government (MEST) [2010-0000624, 2009-0087146]
- National Research Foundation of Korea [2009-0087146] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
The present study was performed to investigate the possibility of using 4-alpha-glucanotransferase (4 alpha GTase)-treated starch in W/O/W emulsions to increase their encapsulation efficiency (EE) and stability. Emulsions were prepared using soybean oil, polyglycerol polyricinoleate (PGPR), 4 alpha GTase-treated starch and Tween 20. The mean diameter of W/O/W droplets ranged from 4 to 10 mu m depending on the sonication time. When the dye was loaded in the internal water phase, the emulsion prepared by sonication for 1 and 2 min showed a high EE of the dye (>90%). The W/O/W emulsion prepared by sonication for 3 min showed an EE of <90%, but this EE was improved by adding 4 alpha GTase-treated starch to the internal water phase. 4 alpha GTase-treated starch was added to the internal water phase of W/O/W emulsions prepared with a low concentration of PGPR, and the PGPR concentration required to maintain an EE >90% was reduced. W/O/W emulsions containing 4 alpha GTase-treated starch also showed better stability against heating and shearing stresses. These results indicated that 4 alpha GTase-treated starch could be used in the preparation of W/O/W emulsions, which would allow the formulation of W/O/W emulsions with a reduced surfactant concentration. (C) 2011 Elsevier Ltd. All rights reserved.
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