醇溶蛋白
奶油
纳米颗粒
皮克林乳液
材料科学
化学
乳状液
动态力学分析
体积分数
粒度分布
化学工程
粒径
纳米技术
动态光散射
复合材料
有机化学
聚合物
工程类
基因
贮藏蛋白
生物化学
作者
Sareh Boostani,Masoud Riazi,Ali Marefati,Marilyn Rayner,Seyed Mohammad Hashem Hosseini
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-03-01
卷期号:372: 131354-131354
被引量:11
标识
DOI:10.1016/j.foodchem.2021.131354
摘要
Medium and high internal phase W1/O/W2 multiple Pickering emulsions (MPEs) were fabricated by physically-modified hordein nanoparticles. A triphasic system was developed at dispersed phase volume fraction (Φ) of 0.5 with an overrun value of ∼40%. No overrun was detected in high internal phase MPEs (Φ 0.8). Optical and confocal laser scanning microscopy confirmed the formation of MPEs. Monomodal droplet size distribution with a mean diameter of 32.90 and 21.48 μm was observed for MPEs at Φ 0.5 and Φ 0.8, respectively. Static multiple light scattering confirmed that creaming was the main mechanism behind the instability of MPEs. Both MPEs revealed pseudo-plastic behavior and predominant storage modulus (G') over the applied frequency range. The encapsulation efficiency of vitamin B12 in MPEs was 98.3% and remained relatively constant during 28 d. These results suggested the excellent potential of hordein nanoparticles as appropriate candidate for designing multi-structural colloidal systems using plant proteins.
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