大豆蛋白
化学工程
皮克林乳液
胶体
复合数
结晶度
润湿
纳米纤维
乳状液
材料科学
热稳定性
傅里叶变换红外光谱
粒子(生态学)
流变学
纤维素
化学
复合材料
食品科学
工程类
地质学
海洋学
作者
Zhe Liu,Dehui Lin,Rui Shen,Xingbin Yang
标识
DOI:10.1016/j.foodhyd.2020.106279
摘要
In this work, we report for the first time the use of bacterial cellulose nanofibers/soy protein isolate (BCNs/SPI) composite colloidal particles as nature materials to be an effective particle stabilizer for the development of high internal phase emulsion (HIPE, oil-in-water) with 75% oil phase. The composite colloidal particles were prepared by an antisolvent approach, and the characterizations of the prepared composite colloidal particles with different BCNs/SPI ratios (1:25, 3:25, 5:25, 7:25 and 9:25 w/w) were investigated in the present work. FTIR analysis showed that BCNs/SPI colloidal particles were formed mainly through hydrogen bonds. The rheological property, crystallinity, thermal stability, and wettability of BCNs/SPI colloidal particles were improved as compared with pure SPI. Furthermore, the stability of HIPEs increased with the increase of BCNs/SPI ratios, where HIPEs stabilized by BCNs/SPI composite colloid particles with a ratio of 7:25 showed the highest stability during a 2-month storage period. Therefore, this study suggested that BCNs significantly improved the emulsifying capacity of SPI and the prepared BCNs/SPI composite colloids particles have great potential applications in the food industry.
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