Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Int J Biol Macromol. 2018 Oct 15;118(Pt B):1639-1647. doi: 10.1016/j.ijbiomac.2018.07.007. Epub 2018 Jul 7.
Physicochemical properties and storage stability of fish oil (FO) in water multilayer emulsions, stabilized with different mixtures of whey protein isolate (WPI) and water-soluble fraction of Farsi gum (WSFG), were studied under the effects of total biopolymer concentration (TBC), WSFG:WPI mixing ratio (MR) and pH for 1 month. pH reduction decreased the surface potential of dispersed droplets; however, an increase in the WSFG:WPI MR (at constant pH values corresponding to electrostatic interactions) significantly increased the absolute values of surface potential and hence the physical stability of emulsions. An increase in TBC increased droplet size and emulsion viscosity. The emulsion viscosity was also positively correlated with WSFG:WPI MR. During storage, higher values of TBC and WSFG:WPI MRs led to lower absorbance values. An increase in the WSFG:WPI MR and TBC significantly retarded the oxidation of emulsified FO.
研究了不同乳清蛋白分离物（WPI）和法西胶水溶性部分（WSFG）混合物稳定的鱼油（FO）在水多层乳液中的物理化学性质和储存稳定性，在总生物聚合物浓度（TBC）、WSFG：WPI 混合比（MR）和 pH 的影响下持续 1 个月。pH 值降低会降低分散液滴的表面电位；然而，在（静电相互作用对应的）恒定 pH 值下，WSFG：WPI MR 的增加会显著增加表面电位的绝对值，从而提高乳液的物理稳定性。TBC 的增加会增加液滴尺寸和乳液的粘度。乳液的粘度也与 WSFG：WPI MR 呈正相关。在储存过程中，较高的 TBC 和 WSFG：WPI MR 值会导致吸光度值降低。WSFG：WPI MR 和 TBC 的增加显著延缓了乳化 FO 的氧化。
