Department of Food Science and Technology, International Hellenic University, Sindos Campus, 57400 Thessaloniki, Greece; Department of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Department of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Food Chem. 2019 Dec 15;301:125259. doi: 10.1016/j.foodchem.2019.125259. Epub 2019 Jul 25.
Complex hydrocolloids have been isolated and fractionated using a consecutive elution process, starting from winery waste. These extracts consist mainly of polysaccharidic populations and of smaller protein molecules and they exhibit emulsifying, thickening and texture-modifying activity. This work is a systematic study of these individual populations, as fractionated with preparative size exclusion chromatography (Prep-SEC) in terms of their chemical identity, surface properties, and emulsification behavior. The fractions have been characterized via SEC-MALLS, FTIR, DLS, zeta potential, and interfacial tension measurements. The results highlight the antagonistic and synergistic effects of the individual components of the above-mentioned complex natural material (winery waste extract) towards its emulsifying behavior, and provide a model for the kinetics of the evolution of a Pickering interfacial layer.
已经使用连续洗脱过程从酿酒厂废物中分离和分级复杂的水凝胶。这些提取物主要由多糖种群和较小的蛋白质分子组成，具有乳化、增稠和质地改性活性。这项工作是对这些单独的种群进行系统研究，通过制备尺寸排阻色谱 (Prep-SEC) 进行分级，研究其化学性质、表面性质和乳化行为。通过 SEC-MALLS、FTIR、DLS、ζ 电位和界面张力测量对馏分进行了表征。结果突出了上述复杂天然材料（酿酒厂废物提取物）的各个成分对其乳化行为的拮抗和协同作用，并为 Pickering 界面层演化的动力学提供了模型。
