National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
Ultrason Sonochem. 2021 Jan;70:105294. doi: 10.1016/j.ultsonch.2020.105294. Epub 2020 Jul 30.
Emulsion gels with low oil contents have been continuously developed in recent decades. In this study, the use of high-intensity ultrasound for the preparation of low oil emulsion gel (oil fraction of 0.25) was investigated. Specifically, defatted Antarctic krill protein (dAKP) was used to stabilize the interface of soybean oil and water. Then, the microstructure and the stabilization mechanism of the formed emulsion gel were evaluated by cryo-SEM, CLSM, zeta potential, rheological measurements, and FTIR. Besides, the particle diameter was measured to be around 5 μm. The results of CLSM indicated that the emulsion gel was the oil-in-water type. The emulsion gel exhibited gel-like viscoelastic behavior even at a low concentration of dAKP due to the formation of a rigid particle network while the rheological behavior of the emulsion gel was significantly affected by the concentration of dAKP. The stabilization of the emulsion gel can be maintained by space steric hindrance and hydrophobic interactions between particles in the emulsion gel system.
近几十年来，一直都在不断开发低油含量的乳状凝胶。在这项研究中，使用高强度超声来制备低油乳状凝胶（油分含量为 0.25）。具体来说，使用脱脂南极磷虾蛋白（dAKP）来稳定大豆油和水的界面。然后，通过冷冻扫描电子显微镜（cryo-SEM）、CLSM、ζ 电位、流变学测量和傅里叶变换红外光谱（FTIR）评估了形成的乳状凝胶的微观结构和稳定机制。此外，粒径测量约为 5μm。CLSM 的结果表明，乳状凝胶为油包水型。由于形成了刚性的颗粒网络，乳状凝胶即使在低浓度的 dAKP 下也表现出凝胶状的黏弹性行为，而乳状凝胶的流变行为则受到 dAKP 浓度的显著影响。乳状凝胶系统中颗粒之间的空间位阻和疏水相互作用可以维持乳状凝胶的稳定性。
