皮克林乳液
稳定器(航空)
京尼平
纳米颗粒
乳状液
化学工程
化学
材料科学
大豆蛋白
有机化学
食品科学
纳米技术
壳聚糖
机械工程
工程类
作者
Binqing Jiao,Decheng Bi,Nanting Zhu,Lijun Yao,Wushuang Guo,Weishan Fang,Hong Xu,Zhangli Hu,Hui Li,Xu Xu
标识
DOI:10.1016/j.lwt.2023.115019
摘要
Food-grade carbohydrate-protein nanoparticles used as stabilizers could satisfy the demands of the food, pharmaceutical, and cosmetic industries in terms of the safety and emulsifying function of Pickering emulsions. This study aimed to fabricate a new food-grade oligosaccharide-protein nanoparticle by crosslinking soy protein isolate (SPI) and chitooligosaccharide (COS) using genipin, and then this nanoparticle was applied as a stabilizer to prepare Pickering emulsions. The optimal Pickering emulsion preparation conditions were determined to be 0.6 φ soybean oil and 3 wt% nanoparticles. Under these optimal conditions, the resulting Pickering emulsion had a low emulsification index and significant storage stability. Pickering emulsions coated with fucoxanthin using this nanoparticle as a stabilizer had a significantly improved fucoxanthin light retention. These results indicate that Pickering emulsions prepared using genipin-crosslinked SPI-COS nanoparticles as a stabilizer may be able to preserve hydrophobic nutrients, such as carotenoids, thus improving the application of these nutrients in commercial products.
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