卵转铁蛋白
果胶
姜黄素
皮克林乳液
化学
化学工程
流变学
多糖
乳状液
食品科学
有机化学
材料科学
生物化学
蛋清
工程类
复合材料
作者
Yue Dong,Zihao Wei,Changhu Xue
标识
DOI:10.1016/j.foodhyd.2023.108620
摘要
The effect of interaction between ovotransferrin fibrils (OVTFs) and citrus pectin (CP) on the properties of oleogel-based Pickering emulsions was innovatively explored. Firstly, the interaction between OVTFs and CP was investigated by constructing OVTF–CP complexes. OVTF–CP complexes with better stability were obtained when OVTFs to CP mass ratio of 3:1 at pH 5.0, which exhibited pearl chain-like structures by electrostatic attractions. Subsequently, to discuss the effect of interaction between OVTFs and CP on the properties of oleogel-based Pickering emulsions, oleogel-based OVTF-stabilized Pickering emulsion (OE) and oleogel-based OVTF–CP complex-stabilized Pickering emulsion (OCPE) were developed. The interaction between OVTFs and CP endowed OCPE with better stability, smaller droplet size, more prominent gel-like structure, higher viscosity and superior texture properties compared with OE. To construct an efficient delivery system for nutraceuticals, OE and OCPE were used to load curcumin. Compared with curcumin-loaded OE, curcumin-loaded OCPE had excellent protection for curcumin, higher rate of lipolysis and bioaccessibility of curcumin. Our work demonstrates that the interaction between OVTFs and CP can regulate the properties of oleogel-based Pickering emulsions, which will provide new insights into the formation and application of protein fibril–polysaccharide complexes. This may contribute to the precise development of Pickering emulsions with protein fibril–polysaccharide structures and ideal properties.
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