Fabrication and characterization of bi-crosslinking Pickering emulsions stabilized by gliadin/alginate coacervate particles

被引：36

作者：

Wang, Hao ^{[1
]}

Li, Meng-Fan ^{[1
]}

Lin, Fu ^{[1
]}

Su, Chun-Ru ^{[1
]}

Zeng, Qing-Zhu ^{[1
]}

Su, Dong-Xiao ^{[1
]}

He, Shan ^{[1
,2
]}

Wang, Qin ^{[3
]}

Zhang, Jing-Lin ^{[3
]}

Yuan, Yang ^{[1
]}

机构：

[1] Guangzhou Univ, Sch Chem & Chem Engn, Guangzhou 510006, Peoples R China

[2] Flinders Univ S Australia, Coll Sci & Engn, Flinders Inst Nanoscale Sci & Technol, Bedford Pk, SA 5042, Australia

[3] Univ Maryland, Dept Nutr & Food Sci, College Pk, MD 20742 USA

来源：

JOURNAL OF FOOD ENGINEERING | 2021年 / 291卷

基金：

中国国家自然科学基金;

关键词：

Pickering emulsion; Gliadin-sodium alginate coacervate; Crosslinking; Transglutaminase; Calcium ion; INTERNAL PHASE EMULSIONS; WHEY-PROTEIN HYDROLYSATE; SOY PROTEIN; COMPLEX COACERVATION; CONTROLLED-RELEASE; CHITOSAN; PH; GLIADIN; ZEIN; OIL;

D O I：

10.1016/j.jfoodeng.2020.110318

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

To develop the interface enhanced emulsion, the Pickering emulsions stabilized by gliadin-sodium alginate (SA) coacervate particles (GSCPs) under crosslinking of transglutaminase (TG) and calcium ion (Ca2+) were investigated. The interaction, microstructure, rheology, texture, physical and oxidation stabilities of bi-crosslinking Pickering emulsions were mainly studied. The non-crosslinking Pickering emulsions stabilized by GSCPs at pH 3.5 had the highest oil encapsulation efficiency (91.8 +/- 2.0%), surface loading protein ability (97.4 +/- 5.0%) and viscoelasticity. Compared with non-crosslinking emulsions, TG-crosslinking, Ca2+ -crosslinking and bicrosslinking emulsions had varying degrees of positive effects on rheology. Interestingly, the positive effects were more obvious on texture and physical stability. Furthermore, the lower hexanal levels of bi-crosslinking Pickering emulsions suggested that there was a synergic effect between TG and Ca2+ at enhancing emulsion interface strength. This study provides a potential strategy to enhance interfacial architecture and improve the stability of edible Pickering emulsions via crosslinking process.

引用

页数：10

共 40 条

[1] Development of Formulations and Processes to Incorporate Wax Oleogels in Ice Cream [J].

Botega, Daniele C. Zulim ;

Marangoni, Alejandro G. ;

Smith, Alexandra K. ;

Goff, H. Douglas .

JOURNAL OF FOOD SCIENCE, 2013, 78 (12) :C1845-C1851

[2] The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream [J].

Botega, Daniele C. Zulim ;

Marangoni, Alejandro G. ;

Smith, Alexandra K. ;

Goff, H. Douglas .

JOURNAL OF FOOD SCIENCE, 2013, 78 (09) :C1334-C1339

[3]

Cai XX, 2015, FOOD FUNCT, V6, P816, DOI [10.1039/c4fo00811a, 10.1039/C4FO00811A]

[4] Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers [J].

Dai, Lei ;

Yang, Shufang ;

Wei, Yang ;

Sun, Cuixia ;

McClements, David Julian ;

Mao, Like ;

Gao, Yanxiang .

FOOD CHEMISTRY, 2019, 275 :246-254

[5] Transglutaminase catalyzed reactions: Impact on food applications [J].

DE Jong, GAH ;

Koppelman, SJ .

JOURNAL OF FOOD SCIENCE, 2002, 67 (08) :2798-2806

[6] Protein Concentration and Protein-Exposed Hydrophobicity as Dominant Parameters Determining the Flocculation of Protein-Stabilized Oil-in-Water Emulsions [J].

Delahaije, Roy J. B. M. ;

Wierenga, Peter A. ;

van Nieuwenhuijzen, Neleke H. ;

Giuseppin, Marco L. F. ;

Gruppen, Harry .

LANGMUIR, 2013, 29 (37) :11567-11574

[7] Food emulsions and foams: Stabilization by particles [J].

Dickinson, Eric .

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 2010, 15 (1-2) :40-49

[8] Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins [J].

Glusac, Jovana ;

Davidesko-Vardi, Ilil ;

Isaschar-Ovdat, Sivan ;

Kukavica, Biljana ;

Fishman, Ayelet .

FOOD HYDROCOLLOIDS, 2018, 82 :53-63

[9] Comparison of self-aggregated chitosan particles prepared with and without ultrasonication pretreatment as Pickering emulsifier [J].

Ho, Kiang Wei ;

Ooi, Chien Wei ;

Mwangi, William Wachira ;

Leong, Wai Fun ;

Tey, Beng Ti ;

Chan, Eng-Seng .

FOOD HYDROCOLLOIDS, 2016, 52 :827-837

[10] Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions [J].

Jiang, Jiang ;

Zhu, Bo ;

Liu, Yuanfa ;

Xiong, Youling L. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 62 (07) :1683-1691

← 1 2 3 4 →