奶油
大豆蛋白
乳状液
三元络合物
三元运算
共价键
化学
化学工程
动态光散射
粒径
酪蛋白
色谱法
材料科学
有机化学
食品科学
纳米技术
物理化学
纳米颗粒
酶
程序设计语言
工程类
计算机科学
作者
Like Mao,Weiyou Wang,Kedong Tai,Fang Yuan,Yanxiang Gao
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2017-01-01
卷期号:8 (12): 4356-4363
被引量:26
摘要
The current study investigated the application of a soy protein isolate (SPI), κ-carrageenan (CG) and quercetagetin (Qut) non-covalent complex in stabilizing β-carotene emulsions. The ternary complex was formed through a mild mixing and incubation process. FTIR measurement indicated the formation of hydrogen bonds in the non-covalent complex. SPI-CG and SPI-CG-Qut complexes had a much smaller particle size when redispersed in water after spray drying, compared to those in the original dispersions (p < 0.05). Dynamic light scattering analysis revealed that the emulsion stabilized with the ternary complex had a bigger particle size, higher surface charge, and improved creaming stability compared to those stabilized with SPI or SPI-Qut (p < 0.05). The ternary complex allowed less degradation of β-carotene in the emulsions when exposed to light or thermally treated at 37 °C or 55 °C. Therefore, the SPI-CG-Qut non-covalent complex might work as a novel ingredient in designing delivery systems for β-carotene.
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