卵转铁蛋白
化学工程
皮克林乳液
化学
乳状液
相(物质)
材料科学
蛋清
食品科学
有机化学
工程类
作者
Qi Zhou,Zihao Wei,Yujuan Xu,Changhu Xue
出处
期刊:Gels
[MDPI AG]
日期:2022-08-19
卷期号:8 (8): 517-517
被引量:3
摘要
This study aimed to explore the effects and mechanisms of differently shaped aggregates of ovotransferrin (OVT) particles on oleogel-based Pickering emulsions (OPEs). Medium-chain triglyceride oil-based oleogels were constructed using beeswax, and their gel-sol melting temperatures were investigated. Atomic force microscopy confirmed that both OVT fibrils and OVT spheres were successfully prepared, and the three-phase contact angle measurements indicated that fibrous and spherical aggregates of OVT particles possessed great potential to stabilize the OPEs. Afterward, the oil-in-water OPEs were fabricated using oleogel as the oil phase and OVT fibrils/spheres as the emulsifiers. The results revealed that OPEs stabilized with OVT fibrils (FIB-OPEs) presented a higher degree of emulsification, smaller droplet size, better physical stability and stronger apparent viscosity compared with OPEs stabilized with OVT spheres (SPH-OPEs). The freeze-thaw stability test showed that the FIB-OPEs remained stable after three freeze-thaw cycles, while the SPH-OPEs could barely withstand one freeze-thaw cycle. An in vitro digestion study suggested that OVT fibrils conferred distinctly higher lipolysis (46.0%) and bioaccessibility (62.8%) of curcumin to OPEs.
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