乳铁蛋白
材料科学
姜黄素
壳聚糖
化学
化学工程
色谱法
生物化学
工程类
作者
Sheliang Zhao,Fengzhan Cui,Che Ma,David Julian McClements,Xuebo Liu,Fuguo Liu
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-02-01
卷期号:370: 130507-130507
被引量:16
标识
DOI:10.1016/j.foodchem.2021.130507
摘要
While the high internal phase emulsions (HIPEs) have been formed by food-grade biopolymers and granules have been widely reported, it is not known which components are more effective. In this work, we first used heat-treated lactoferrin (LF)-carboxymethyl chitosan (CMCTS) granules and native LF-CMCTS physical mixtures as emulsifiers to form HIPEs. The results showed that the interfacial behavior and emulsifying properties of the two complexes were controlled by the ratio of LF-CMCTS and the optimal ratio of LF to CMCTS was 1:1. Heated LF-CMCTS granules anchored to the water-oil interface and formed an elastic shell to stabilize HIPEs, while unheated LF-CMCTS complexes formed a thick film layer to stabilize HIPEs. Both HIPEs could act as delivery systems loaded with curcumin, and they showed better protection of curcumin than Tween-80 under light. This study provides a new basis for the design of LF-based HIPEs systems loaded with lipophilic food functional ingredients.
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