Mechanism of synergistic stabilization of emulsions by amorphous taro starch and protein and emulsion stability

被引：29

作者：

Fan, Huan ^{[1
]}

Zhu, Peilei ^{[1
,2
]}

Hui, Gan ^{[1
]}

Shen, Yue ^{[1
]}

Yong, Zongjie ^{[1
]}

Xie, Qingling ^{[1
]}

Wang, Mingchun ^{[1
]}

机构：

[1] Anhui Agr Univ, Dept Food Sci & Engn, Anhui Engn Lab Agroprod Proc, Hefei 230036, Peoples R China

[2] Anhui Acad Agr Sci, Inst Hort, Hefei 230031, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 424卷

基金：

中国国家自然科学基金;

关键词：

Taro starch; Amorphous starch; Whey protein isolate; Emulsion; Synergistic stabilization; Stability; PICKERING EMULSIONS; MORPHOLOGY;

D O I：

10.1016/j.foodchem.2023.136342

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Amorphous taro starch (TS)/whey protein isolate (WPI) mixtures were prepared using pasting treatment. The TS/WPI mixtures and their stabilized emulsions were characterized to determine the emulsion stability and the mechanism of synergistic stabilization of emulsions. As WPI content increased from 0% to 13%, the paste final viscosity and retrogradation ratio of the TS/WPI mixture gradually decreased from 3683 cP to 2532 cP and from 80.65% to 30.51%, respectively. As the WPI content increased from 0% to 10%, the emulsion droplet size decreased gradually from 96.81 mu m to 10.32 mu m, and the storage modulus G' and stabilities of freeze-thaw, centrifugal, and storage increased gradually. Confocal laser scanning microscopy revealed that WPI and TS were mainly distributed at the oil-water interface and droplet interstice, respectively. Thermal treatment, pH, and ionic strength had little influence on the appearance but had different influences on the droplet size and G', and the rates of droplet size and G' increase under storage varied with different environmental factors.

引用

页数：13

共 49 条

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