乳状液
化学
絮凝作用
色谱法
粒径
化学工程
蛋黄
钠
溶解度
流变学
食品科学
生物化学
有机化学
材料科学
复合材料
物理化学
工程类
作者
Hong Zhang,Simin Tan,Hongmei Gan,Huajiang Zhang,Ning Xia,Longwei Jiang,Haiyun Ren,Xiaonan Zhang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-01-01
卷期号:400: 134032-134032
被引量:25
标识
DOI:10.1016/j.foodchem.2022.134032
摘要
The formation mechanism of heat-induced egg yolk granules (EYGs)/sodium alginate (SA) emulsion gel was studied under pH 6.2 and 7.5. Particle size, water holding capacity, LF NMR, and protein solubility revealed that pH 7.5 increased the surface charge of EYGs and enhanced non-covalent interaction with SA, and hydrogen bonding dominated of the gel formation process. Microscopy and rheological analysis indicated that samples with 0.75% SA had the smallest particle size and highest G', with chain-like oil droplets. Excess SA (1%) led to depletion flocculation due to SA structural rearrangements around oil droplets caused by the increase in negatively charged, causing uneven network structure. The in vitro release property and storage stability of β-carotene loaded in the EYGs/SA emulsion gel showed that SA increased storage stability and decreased bioaccessibility of β-carotene with delayed digestion rate. These results provide a theoretical basis for the nutrient delivery system in gel foods.
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