吸附
化学
表面张力
化学工程
车前草
木虱
粘度
去壳
油滴
接触角
乳状液
果胶
色谱法
材料科学
有机化学
食品科学
膳食纤维
复合材料
植物
生物
物理
量子力学
工程类
作者
Tao Shao,Yang Zhou,Hongjie Dai,Liang Ma,Xin Feng,Hongxia Wang,Yuhao Zhang
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-05-01
卷期号:376: 131939-131939
被引量:11
标识
DOI:10.1016/j.foodchem.2021.131939
摘要
Psyllium husk (PH) is an excellent source of dietary fiber with strong water-absorption and viscosity. This work systemically investigated the regulation mechanism of myofibrillar protein (MP) emulsification mode by adding psyllium husk as composite emulsifiers to prepare O/W emulsions. The results showed that the physical stability of emulsions was improved by adding PH (0.1%-0.8%). The results of contact angle, interfacial tension and confocal laser scanning microscopy (CLSM) indicated that the stability mechanism of emulsions was affected by the addition of PH. At a low PH addition (0.1%), the adsorption of MP at the oil-water interface was enhanced, thus forming an elastic interfacial film that improves the stability of emulsions. However, when the PH addition increased to 0.8%, excess addition of pH even hindered the interfacial adsorption of MP. Notably, the pseudoplasticity and viscosity of emulsions increased due to the addition of PH, thus inhibiting the migration and aggregation of droplets.
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