氯化钙对甲酯化柑橘果胶乳液稳定性的影响。
Effect of calcium chloride on emulsion stability of methyl-esterified citrus pectin.
机构信息
Institute for Farm Products Processing and Nuclear-Agricultural Technology. Hubei Academy of Agricultural Science, Wuhan 430064, China.
Institute for Farm Products Processing and Nuclear-Agricultural Technology. Hubei Academy of Agricultural Science, Wuhan 430064, China.
出版信息
Food Chem. 2020 Dec 1;332:127366. doi: 10.1016/j.foodchem.2020.127366. Epub 2020 Jun 17.
High methyl-esterified citrus pectin (HMCP) molecules could be self-assembled into micelles in water. The morphology of HMCP micelles in water was irregular spheres, long rods, and arc-shaped. Most of HMCP molecules cross-linked with HMCP micelles in the presence of calcium chloride and increased the range of size distribution of HMCP micelles. A little number of HMCP molecules cross-linked with each other to form 80 nn ~ 200 nm microgel particles. Calcium chloride could improve HMCP emulsification when its concentration was more than 70 mmol/L. HMCP micelles could be adsorbed on the surface of emulsion droplets. The emulsion prepared with HMCP and calcium chloride was similar to the Pickering emulsion.
高酯化柑橘果胶（HMCP）分子在水中可以自组装成胶束。HMCP 胶束在水中的形态为不规则球体、长棒状和弧形。在氯化钙存在下，大多数 HMCP 分子与 HMCP 胶束交联，增加了 HMCP 胶束的粒径分布范围。少量的 HMCP 分子相互交联形成 80nm~200nm 的微凝胶颗粒。当氯化钙浓度高于 70mmol/L 时，可改善 HMCP 的乳化性能。HMCP 胶束可吸附在乳液液滴表面。用 HMCP 和氯化钙制备的乳液类似于 Pickering 乳液。
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