Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada.
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada.
Food Chem. 2017 Dec 15;237:65-74. doi: 10.1016/j.foodchem.2017.05.079. Epub 2017 May 17.
The formation, stability and rheology of 5wt% oil-in-water nanoemulsions as a function of lentil protein isolate concentration (0.5-5wt%) at pH 3.0 was investigated for 28days. All nanoemulsions, except 1wt% protein, showed bimodal droplet size distribution where the larger diameter peak was ascribed to protein aggregates and entrapped oil droplets. The average droplet size for all nanoemulsions measured from the lower diameter peak ranged from 161 to 357nm, which did not change over 28days. Stable flowable nanoemulsions were formed at 1-2wt% protein concentrations. Nanoemulsions with 3 and 5wt% protein formed strong non-flowable gels which showed a two-step yielding behavior during strain-sweep rheology, indicating gel formation by interconnected clusters of proteins and oil droplets. This study demonstrated that lentil protein has a potential to be utilized as an emulsifier in nanoemulsions, as well as in the formation of emulsion gels at higher protein concentrations.
在 pH 3.0 下，研究了菜豆分离蛋白浓度（0.5-5wt%）对 5wt%油包水纳米乳液形成、稳定性和流变学的影响，持续 28 天。所有纳米乳液（除 1wt%蛋白质外）均表现出双峰粒径分布，其中较大粒径峰归因于蛋白质聚集体和包裹的油滴。从较低粒径峰测量的所有纳米乳液的平均粒径在 161 到 357nm 之间，在 28 天内没有变化。在 1-2wt%蛋白质浓度下形成了稳定的可流动纳米乳液。3wt%和 5wt%蛋白质的纳米乳液形成了强不可流动的凝胶，在应变扫描流变学中表现出两步屈服行为，表明蛋白质和油滴的相互连接的簇形成了凝胶。这项研究表明，菜豆蛋白有可能作为乳化剂用于纳米乳液中，也有可能在较高蛋白质浓度下用于乳液凝胶的形成。
