Stabilization and microstructural network of pickering emulsion using different xanthan gum/lysozyme nanoparticle concentrations

皮克林乳液 奶油 流变学 乳状液 黄原胶 化学工程 材料科学 粒径 剪切减薄 微观结构 粒子(生态学) 粘度 色谱法 复合材料 化学 地质学 工程类 海洋学
作者
Wei Xu,Zhifan Li,He Li,Haomin Sun,Shuqing Zheng,Denglin Luo,Yingying Li,Yuntao Wang,Bakht Ramin Shah
出处
期刊:Lebensmittel-Wissenschaft & Technologie [Elsevier BV]
卷期号:160: 113298-113298 被引量:29
标识
DOI:10.1016/j.lwt.2022.113298
摘要

In this paper, xanthan gum/lysozyme nanoparticles (XG/Ly NPs) were used to prepare Pickering emulsion, and the effect of particle concentration was investigated from the aspects of stability, rheology, and microstructure. Creaming index (CI) decreased along with the increase of XG/Ly NPs concentration and oil content until the particle concentration exceed 2%. At this time, the stratification disappeared, and the emulsion was more stable. Confocal laser scanning microscope showed that XG/Ly NPs form a three-dimensional network in the aqueous phase serving as a physical barrier, which can enhance the viscosity and shear resistance of the emulsion and have the maximum contribution to the emulsions' solid-like elastic properties. Increasing the particle concentration was favorable to enhancing the solid-like property and reducing the droplet size, and the stability of the emulsion was improved. Rheological analysis showed that Pickering emulsions exhibited shear-thinning behavior and good structural stability within a large strain range in a particle concentration dependent manner. The exponent n decreased from 0.70 to 0.39 as the particle concentration and oil content increased. The endeavor confirmed that microstructure and rheological performance of Pickering emulsions could be regulated by particle concentration, which might provide feasible strategy for development functional emulsion systems with controllable structures.
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