絮凝作用
乳状液
凝聚
粒子(生态学)
化学工程
胶体
粒径
卵清蛋白
化学
材料科学
粒子聚集
色谱法
纳米颗粒
生物
海洋学
地质学
工程类
免疫学
免疫系统
作者
Fuge Niu,Yixuan Du,Qiuping Zhang,Bin Zhang,Demei Hu,Shuang Ma Andersen,Feina Gu,Weichun Pan
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2022-03-01
卷期号:372: 131223-131223
被引量:22
标识
DOI:10.1016/j.foodchem.2021.131223
摘要
A protein/polysaccharide colloidal particle was prepared via combined complex coacervation and heat-induction. When the ratio of ovalbumin (OVA) to carboxymethylcellulose (CMC) was at 1:2, loose flexible particles (low Df) with low surface hydrophobicity were obtained. Conversely, dense and compact particles (high Df) were easily formed at a higher OVA/CMC ratio. Only in the appropriate OVA/CMC ratio, pH will have a greater impact on the colloidal particles. At the pH value of 4.4, the OVA/CMC ratio had a greater impact on the colloidal particles compared to pH. The emulsion stabilized by loose particles had a mean particle size of 3888 nm and was easily flocculated and creamed. On the other hand, compact particles formed a stable emulsion, which had a higher exponent of Δr2 (0.867) and could resist flocculation during the 7 days storage. As such, the results showed that stable emulsion could be realized by utilizing compact particles as emulsifiers.
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