Zeng Tao, Wu Zi-Ling, Zhu Jun-You, Yin Shou-Wei, Tang Chuan-He, Wu Lei-Yan, Yang Xiao-Quan
Research and Development Center of Food Proteins, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China.
Research and Development Center of Food Proteins, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China; State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, PR China.
Food Chem. 2017 Sep 15;231:122-130. doi: 10.1016/j.foodchem.2017.03.116. Epub 2017 Mar 23.
We report for the first time the usage of mono-dispersed gliadin/chitosan hybrid particles as a particulate emulsifier for Pickering high internal phase emulsions (HIPEs) development. The hybrid particles with partial wettability were fabricated at pH 5.0 using a facile anti-solvent route. Stable Pickering HIPEs with internal phases of up to 83% can be prepared with low particle concentrations (0.5-2%). The hybrid latexes were effectively adsorbed and anchored at the oil-water interface to exert steric hindrance against coalescence. Concomitantly, the compressed droplets in Pickering HIPEs to form a percolating 3D-network framework endowed the emulsions viscoelastic and self-standing features. The protective effect of Pickering HIPEs on curcumin was confirmed, and the content of primary oxidation products in HIPEs was slightly lower than that in bulk oil. This work opens an attractive strategy to convert liquid oils to viscoelastic soft solids without artificial trans fats, as a potential alternative for PHOs.
我们首次报道了使用单分散麦醇溶蛋白/壳聚糖杂化颗粒作为颗粒乳化剂来制备皮克林高内相乳液（HIPEs）。通过简便的反溶剂法在pH 5.0条件下制备了具有部分润湿性的杂化颗粒。使用低颗粒浓度（0.5 - 2%）即可制备出内相高达83%的稳定皮克林HIPEs。杂化胶乳有效地吸附并锚定在油水界面，对聚结产生空间位阻。同时，皮克林HIPEs中压缩的液滴形成渗流的三维网络框架，赋予乳液粘弹性和自立特性。证实了皮克林HIPEs对姜黄素的保护作用，且HIPEs中初级氧化产物的含量略低于散装油中的含量。这项工作开辟了一种有吸引力的策略，可将液态油转化为无人工反式脂肪的粘弹性软固体，作为部分氢化油的潜在替代品。
