Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Chenguang Biotech Group Co., Ltd., Hebei 057250, China.
J Colloid Interface Sci. 2020 Jun 15;570:80-88. doi: 10.1016/j.jcis.2020.02.113. Epub 2020 Feb 28.
We previously explored citrus oil emulsion stabilized by citrus pectin. In this report, we characterized key parameters of the citrus pectin mesoscopic structure and their effect on emulsifying capacity, and explored the underlying mechanism by determining the interfacial properties, emulsifying ability, and micromorphology. To generate different mesoscopic structure, citrus pectins were hydrolyzed or regulated by pH and NaCl. Hydrolysis decreased the size of citrus pectin mesoscopic structure with constant compactness, leading to superior interfacial properties but inferior emulsifying ability. In contrast, pH and NaCl regulation decreased the mesoscopic structure size and increased the compactness, and pH- and NaCl-regulated citrus pectin formed a compact absorbed layer at the interface to resist droplet coalescence/flocculation during homogenization. Our results support the importance of compactness of the citrus pectin mesoscopic structure on emulsifying capacity. This study increased our understanding on the relationship between the mesoscopic structures of polysaccharide emulsifier and emulsifying ability.
我们之前研究了由桔皮果胶稳定的桔油乳液。在本报告中，我们对桔皮果胶的介观结构的关键参数及其对乳化能力的影响进行了表征，并通过测定界面性质、乳化能力和微观形态来探讨其潜在机制。为了生成不同的介观结构，对桔皮果胶进行了水解或通过 pH 值和 NaCl 进行调节。水解降低了桔皮果胶介观结构的尺寸而保持其紧凑性，从而导致界面性能优越，但乳化能力下降。相比之下，pH 值和 NaCl 的调节降低了介观结构的尺寸并增加了紧凑性，并且 pH 和 NaCl 调节的桔皮果胶在均质化过程中在界面处形成了紧密的吸收层以抵抗液滴聚结/絮凝。我们的结果支持了桔皮果胶介观结构的紧凑性对乳化能力的重要性。这项研究提高了我们对多糖乳化剂的介观结构与乳化能力之间关系的认识。
