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
收藏
页数：10
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