乳状液
壳聚糖
藻蓝蛋白
化学
粒径
化学工程
Zeta电位
色谱法
有机化学
纳米颗粒
生物
蓝藻
物理化学
细菌
工程类
遗传学
作者
Yi Zhong,Shaodong Sun,Taotao Dai,Hui Zhang,Jianyong Wu,Ersheng Gong
标识
DOI:10.1016/j.ijbiomac.2024.129253
摘要
Phycocyanin is a natural pigment protein with antioxidant, anti-tumor, and anti-inflammatory properties, but its relatively poor emulsibility limits its use in the food industry. In order to improve the emulsifying capacity of phycocyanin, a novel phycocyanin-chitosan complex was prepared, and the characteristics, digestibility, and stability of emulsion containing oil droplets stabilized by the complex were investigated. The results showed that the phycocyanin-chitosan complex had better stability and lower interfacial tension at pH 6.5 than phycocyanin, and it significantly improved the stability of emulsion and inhibited the aggregation of oil droplets. The phycocyanin-chitosan complex stabilized emulsion showed better physical stability, digestibility, and oxidation stability than the phycocyanin emulsion. The particle size of the phycocyanin-chitosan complex stabilized emulsion was very small (from 0.1 to 2 μm), and its absolute value of zeta potential was high. Overall, this study suggests that the phycocyanin-chitosan complex effectively improved the emulsifying capacity of phycocyanin.
科研通智能强力驱动
Strongly Powered by AbleSci AI