皮克林乳液
大豆蛋白
乳状液
复合数
化学工程
纳米颗粒
相(物质)
材料科学
化学
复合材料
纳米技术
食品科学
有机化学
工程类
作者
Jiayu Wen,Jiarui Zhao,Lianzhou Jiang,Xiaonan Sui
标识
DOI:10.1016/j.foodhyd.2023.109659
摘要
We investigated the interfacial properties of zein-soy protein isolate (SPI) composite particles (ZSCPs) at the oil-water (O/W) interface through pH-shift treatment, along with the preparation and stability of high internal phase Pickering emulsions (HIPPEs). Fourier transform infrared spectroscopy (FTIR), three-dimensional fluorescence, and scanning electron microscopy (SEM) revealed hydrogen bonds and hydrophobic interactions within ZSCPs, altering their structure based on mass ratios. Increasing SPI content in ZSCPs decreased particle size, dynamic interfacial tension (γ), and molecular entanglement, promoting diffusion, penetration, and rearrangement processes. Zein particles (ZPs) exhibited fast diffusion and penetration rates due to higher surface hydrophobicity (H0) and lower zeta potential, while rearrangement was hindered. ZSCPs formed viscoelastic films at the O/W interface, strengthened by SPI. Protein films displayed strain softening during extension in the dilatational measurement under relatively large amplitude (>20%). However, during compression at large amplitude, the protein particle with zein to SPI mass ratios of 10:0 and 7:3 interface films showed strain hardening, while 5:5, 3:7 and 0:10 strain softening. HIPPEs stabilized by ZSCPs showed enhanced interface performance, ensuring long-term stability (upto 30 days). These findings offer new prospects for ZSCP applications in food emulsions, while enhancing our understanding of protein particle adsorption at the O/W interface.
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