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Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2020-12-01 , DOI: 10.1016/j.foodhyd.2020.106151
Hongjie Dai , Yuan Li , Liang Ma , Yong Yu , Hankun Zhu , Hongxia Wang , Tingwei Liu , Xin Feng , Mi Tang , Weijie Hu , Yuhao Zhang

Abstract To develop the effective utilization of β-lactoglobulin in Pickering high internal phase emulsions (HIPEs), the food-grade β-lactoglobulin nanoparticles (BLGNPs) as emulsion stabilizers were designed and fabricated by using ethanol as a desolvation solvent and genipin (GP) as a crosslinking agent. The influence of processing sequence including ethanol desolvation, pH adjustment and GP crosslinking on the properties of BLGNPs were investigated. The results indicated that BLGNPs obtained by GP crosslinking after desolvation and pH adjustment had the largest size (373.67 ± 15.71 nm), a larger contact angle (83.5°), and the best thermal and storage stabilities. The BLGNPs stabilized Pickering HIPEs exhibited a good thermal stability due to the continuation of GP crosslinking during heating treatment. The increase of ionic strengths in emulsion systems resulted in an increased apparent viscosity and moduli of the emulsion, attributing to the formation of a stable emulsion crosslinked network. Moreover, the emulsions showed an excellent freeze-thaw stability when ionic strength exceeded 50 mM, indicating the possibility of long-term cryopreservation. This study successfully fabricated novel BLGNPs and its stabilized emulsions, and the results could promote the effective application of BLGNPs in Pickering HIPEs.

中文翻译:

制备交联β-乳球蛋白纳米粒子作为Pickering高内相乳液的有效稳定剂

摘要 为了开发β-乳球蛋白在Pickering高内相乳液(HIPEs)中的有效利用,以乙醇为去溶剂和京尼平(GP),设计并制备了作为乳化稳定剂的食品级β-乳球蛋白纳米粒(BLGNPs)。作为交联剂。研究了乙醇脱溶剂、pH调节和GP交联等加工顺序对BLGNPs性能的影响。结果表明,经过去溶剂化和pH调节后GP交联得到的BLGNPs尺寸最大(373.67±15.71 nm),接触角更大(83.5°),热稳定性和储存稳定性最好。由于 GP 在热处理过程中继续交联,BLGNPs 稳定的 Pickering HIPEs 表现出良好的热稳定性。乳液体系中离子强度的增加导致乳液的表观粘度和模量增加,这归因于形成稳定的乳液交联网络。此外,当离子强度超过 50 mM 时,乳液表现出优异的冻融稳定性,表明长期冷冻保存的可能性。本研究成功制备了新型BLGNPs及其稳定乳液,该结果可促进BLGNPs在Pickering HIPEs中的有效应用。
更新日期:2020-12-01
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