Food-Grade Emulsions and Emulsion Gels Prepared by Soy Protein-Pectin Complex Nanoparticles and Glycyrrhizic Acid Nanofibrils.,Journal of Agricultural and Food Chemistry

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Food-Grade Emulsions and Emulsion Gels Prepared by Soy Protein-Pectin Complex Nanoparticles and Glycyrrhizic Acid Nanofibrils.
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-01-21 , DOI: 10.1021/acs.jafc.9b04957
Qing Li ₁ , Qixin He ₁ , Mengyue Xu ₁ , Junguang Li ₂ , Xiao Liu _{1,

3} , Zhili Wan _{1,

4} , Xiaoquan Yang ₁

Affiliation

Glycyrrhizic acid (GA) and GA nanofibrils (GN) have been shown to be efficient natural emulsifiers for formation and stabilization of food emulsions. In this work, the emulsion properties of GN in the presence of soy protein isolate-pectin complex nanoparticles (SPNPs) were studied to understand the impact of the nanofibril-nanoparticle interactions on emulsion stabilization. In the presence of low GN concentrations (0.1-0.5 wt %), the synergy in reducing the interfacial tension was observed due to SPNPs-GN complexation in the bulk and at the interface by hydrogen bonding, endowing the prepared emulsions with an overall smaller droplet size. However, obvious flocculation and clustering of oil droplets occurred in these emulsions (especially at 0.25 and 0.5 wt % GN), which are probably induced by a depletion mechanism. At high GN concentrations (1-2 wt %), due to the preferential adsorption, the GN mainly dominated the interface and the subsequent formation and properties of emulsions. Accordingly, the self-standing emulsion gels were obtained, showing a small droplet size with d32 of about 1.0-1.5 μm, homogeneous appearance and microstructure, and encouraging rheological properties including high gel strength, shear sensitivity, and good thixotropic recovery. This is mainly attributed to the formation of a fibrillar hydrogel network in the continuous phase as well as around the droplet surfaces.

中文翻译：

大豆蛋白-果胶复合物纳米颗粒和甘草酸纳米原纤维制备的食品级乳剂和凝胶剂。

甘草酸（GA）和GA纳米原纤维（GN）已被证明是有效的天然乳化剂，可用于食品乳液的形成和稳定化。在这项工作中，研究了在大豆蛋白分离物-果胶复合纳米颗粒（SPNP）存在下GN的乳液特性，以了解纳米原纤维-纳米颗粒相互作用对乳液稳定的影响。在低GN浓度（0.1-0.5 wt％）的情况下，由于SPNPs-GN通过氢键键合在本体和界面处形成络合物，从而观察到降低界面张力的协同作用，使制备的乳液具有较小的液滴尺寸。但是，在这些乳液中（特别是在0.25和0.5 wt％GN时）出现了明显的絮凝和油滴聚集，这很可能是由消耗机制引起的。在较高的GN浓度（1-2 wt％）下，由于优先吸附，GN主要控制界面以及随后的乳液形成和性能。因此，获得了自立的乳液凝胶，其显示出小的液滴尺寸和约32-1.0μm的d32，均匀的外观和微观结构，并促进了流变性质，包括高的凝胶强度，剪切敏感性和良好的触变性。这主要归因于在连续相以及液滴表面周围形成了原纤维状水凝胶网络。均匀的外观和微观结构，并具有良好的流变性能，包括高凝胶强度，剪切敏感性和良好的触变性。这主要归因于在连续相以及液滴表面周围形成了原纤维状水凝胶网络。均匀的外观和微观结构，并具有良好的流变性能，包括高凝胶强度，剪切敏感性和良好的触变性。这主要归因于在连续相以及液滴表面周围形成了原纤维状水凝胶网络。

更新日期：2020-01-22

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