摘要
采用逐层静电沉积技术(LBL)制备了由玉米醇溶蛋白颗粒(ZCP)和海藻酸丙二醇酯(PGA)共稳定的双层乳液,研究了不同浓度的PGA、PGA与ZCP在油滴表面的结合顺序对该双层乳液的表观特性、物理稳定性和微观结构的影响。结果表明:液滴呈均匀球体且在乳液中形成致密网络,PGA的加入改善了双层乳液的物理稳定性,随PGA浓度增加,双层乳液液滴的粒径逐渐减小,并形成网络结构,双层乳液稳定性逐渐增强;就添加顺序而言,PGA具有更好的乳化性,当PGA浓度升高到0.05%时,先加入PGA的双层乳液具有更小的液滴粒径。这种ZCP和PGA协同稳定的新型双层乳液具有良好的稳定性。
A bilayer emulsion co-stabilized from zein particles(ZCP) and propylene glycol alginate(PGA) was prepared by layer-by-layer electrostatic deposition(LBL). The effects of different concentrations of PGA,PGA and zein particles on the surface of oil droplets on the apparent properties,physical stability and microstructure of the two-layer emulsion were investigated.The results showed that the droplets were uniform spheres and formed a dense network in the emulsion.The addition of PGA improved the physical stability of the bilayer emulsion.With the increasing of PGA concentration,the particle size of the double emulsion droplets gradually decreased and formed a network structure.The stability of the bilayer emulsion was gradually enhanced,and the PGA had better emulsifying property in terms of the order of addition. When the PGA concentration was increased to 0.05%,the double-layer emulsion first added to the PGA had a smaller droplet size.The novel bilayer emulsion in which the zein granules and the propylene glycol alginate synergistically stabilized had good development potential.
作者
佟臻
韦阳
高彦祥
TONG Zhen;WEI Yang;GAO Yan-xiang(Beijing Advanced Innovation Center for Food Nutrition and Human Health Key Laboratory of Functional Dairy,Co-constructed by Ministry of Education and Beijing Government,Beijing 100083,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《食品工业科技》
CAS
北大核心
2019年第3期71-78,共8页
Science and Technology of Food Industry
基金
中央高校基本科研业务费专项(2017QC136)
