溶菌酶
等温滴定量热法
微观结构
材料科学
化学工程
等温过程
体积分数
化学
生物化学
复合材料
热力学
物理
工程类
作者
Shujiang Geng,Yunbo Li,Jinling Lv,Haile Ma,Guizhao Liang,Benguo Liu
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-03-01
卷期号:373: 131576-131576
被引量:17
标识
DOI:10.1016/j.foodchem.2021.131576
摘要
This study evaluated the feasibility of fabricating food-grade HIPEs using a dihydromyricetin and lysozyme mixture. The effects of the oil phase volume fraction (φ), composition (lysozyme:dihydromyricetin, k), and addition amount (w) of the mixture on the formation and properties of the HIPEs were analyzed. Then, the interactions of dihydromyricetin and lysozyme were investigated. The results indicated that when w was 0.4%, HIPEs with φ value of 90% could be obtained. Furthermore, the k also affected the microstructure, mechanical properties, oil oxidation, and lutein protection ability of the HIPEs. However, the presence of dihydromyricetin did not affect lysozyme activity. Both isothermal titration calorimetry and molecular simulations proved that they did not form a typical host-guest complex. But, dihydromyricetin could absorb on the lysozyme surface. Therefore, we speculated that lysozyme and dihydromyricetin particles could overlap and form a 3D network structure to stabilize the HIPEs, which was consistent with the microstructure observations.
科研通智能强力驱动
Strongly Powered by AbleSci AI