School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
Food Chem. 2016 Jul 1;202:156-64. doi: 10.1016/j.foodchem.2016.01.052. Epub 2016 Jan 13.
The impact of chitosan (CTS) on the physicochemical stability, microrheological property and microstructure of whey protein isolate (WPI)-flaxseed gum (FG) stabilized lutein emulsions at pH 3.0 was studied. A layer-by-layer electrostatic deposition method was used to prepare multilayered lutein emulsions. Droplet size, zeta-potential, instability index, microstructure and microrheological behavior of lutein emulsions were measured. The influences of interfacial layer, metal chelator and free radical scavenger on the chemical stability of lutein emulsions were also investigated. It was found that multilayer emulsions had better physical stability showing the pronounced effect of 1wt% CTS. The mean square displacement analysis demonstrated that CTS led to increases of macroscopic viscosity and elasticity index for WPI-FG stabilized lutein emulsions due to CTS embedding in the network. CTS also helped to chemically stabilize the lutein emulsions against degradation. The combination of interfacial membrane and prooxidative metal chelator or free radical scavenger was an effective method to control lutein degradation.
研究了壳聚糖（CTS）对 pH 3.0 下乳清蛋白分离物（WPI）-亚麻籽胶（FG）稳定叶黄素乳液的物理化学稳定性、微观流变特性和微观结构的影响。采用层层静电沉积法制备多层叶黄素乳液。测量了叶黄素乳液的粒径、Zeta 电位、不稳定性指数、微观结构和微观流变行为。还研究了界面层、金属螯合剂和自由基清除剂对叶黄素乳液化学稳定性的影响。结果发现，多层乳液具有更好的物理稳定性，1wt% CTS 的效果显著。均方位移分析表明，由于 CTS 嵌入网络中，CTS 导致 WPI-FG 稳定的叶黄素乳液的宏观粘度和弹性指数增加。CTS 还有助于通过化学稳定来防止叶黄素乳液降解。界面膜与助氧化剂金属螯合剂或自由基清除剂的结合是控制叶黄素降解的有效方法。
