脂类消化
Zeta电位
皮克林乳液
表面改性
乳状液
化学工程
接触角
吸附
化学
脂质氧化
蛋白质吸附
乳铁蛋白
纤维素
化学改性
化学稳定性
材料科学
有机化学
纳米颗粒
高分子化学
生物化学
抗氧化剂
酶
工程类
脂肪酶
作者
Xueying Li,Peng Sun,Liang Fu,Jie Zheng,Shiyi Ou,Caihuan Huang,Juanying Ou,Hua Zhou,Danyue Zhao,Tao Yang,Fu-Hsing Lu
出处
期刊:Food structure
[Elsevier]
日期:2023-07-01
卷期号:37: 100331-100331
被引量:2
标识
DOI:10.1016/j.foostr.2023.100331
摘要
Surface modification is a prerequisite procedure for using cellulose nanocrystals (CNCs) in food and other industries. This study reports a simple and safe procedure for CNCs surface modification using physically absorbing food protein (lactoferrin, LF) that could improve the emulsification performance and modulating emulsion lipid digestion in vitro. Modification of CNCs by LF was characterized by adsorption percentage (%), zeta-potential, atom force microscopy, and contact angle. The modification occurred electrostatically between negatively CNCs and positively LF. LF-modified CNCs are more hydrophobic and aggregation-prone depending on the ratio of protein to CNCs and pH. Emulsions stabilized by LF-modified CNCs which are characterized by visual appearance, microstructure, droplet size, and stability against lipid oxidation. Modification of CNCs by LF could improve the emulsification performance of CNCs and show high stability against lipid oxidation. In vitro gastrointestinal digestion of emulsions stabilized by LF-modified CNCs was also investigated by Free fatty acid released (FFA, %) and microstructure. Overall, emulsions stabilized by CNCs particles have lower lipid digestion extent than that of tween 20. The findings would have potential applications in fabrication of novel functional emulsions in food and other industries.
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