Effect of calcium chloride on emulsion stability of methyl-esterified citrus pectin

被引：30

作者：

Fan, Chuanhui ^{[1
]}

Chen, Xueling ^{[1
]}

He, Jianjun ^{[1
]}

机构：

[1] Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China

来源：

FOOD CHEMISTRY | 2020年 / 332卷

关键词：

High methyl-esterified citrus pectin; Calcium chloride; Emulsion; METHOXYL PECTIN; EMULSIFIERS; GELATION; PH;

D O I：

10.1016/j.foodchem.2020.127366

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

High methyl-esterified citrus pectin (HMCP) molecules could be self-assembled into micelles in water. The morphology of HMCP micelles in water was irregular spheres, long rods, and arc-shaped. Most of HMCP molecules cross-linked with HMCP micelles in the presence of calcium chloride and increased the range of size distribution of HMCP micelles. A little number of HMCP molecules cross-linked with each other to form 80 nn similar to 200 nm microgel particles. Calcium chloride could improve HMCP emulsification when its concentration was more than 70 mmol/L. HMCP micelles could be adsorbed on the surface of emulsion droplets. The emulsion prepared with HMCP and calcium chloride was similar to the Pickering emulsion.

引用

页数：9

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