School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Food Chem. 2021 May 1;343:128486. doi: 10.1016/j.foodchem.2020.128486. Epub 2020 Oct 28.
The edible Pickering emulsion gels stabilized by dihydromyricetin were fabricated for the first time. To clarify the formation mechanism, dihydromyricetin particles were first characterized. Then, the factors influencingthe gel formation, microstructure and mechanical properties were investigated. Finally, the molecular dynamics simulation was performed to clarify the microscopic behavior of dihydromyricetin in an oil-water system. The results indicated that dihydromyricetin particles occurred as regular rod-shaped crystals with amphiphilicity. They formed a 3D steric network by overlapping with each other, separating oil droplets and stabilizing O/W emulsion gels. The dihydromyricetin concentration and oil-phase weight fraction had a significant influence on the formation and mechanical properties of gels. The alkali and low ionic strength conditions benefited the gel stability. The molecular dynamics showed that dihydromyricetin could spontaneously and quickly transfer to the oil-water interface, reduce the interfacialtension and enhance the interface thickness, which agreed with the experimental results.
首次制备了二氢杨梅素稳定的可食用 Pickering 乳液凝胶。为了阐明形成机理，首先对二氢杨梅素颗粒进行了表征。然后，研究了影响凝胶形成、微观结构和力学性能的因素。最后，进行了分子动力学模拟，以阐明二氢杨梅素在油水体系中的微观行为。结果表明，二氢杨梅素颗粒呈规则棒状晶体，具有两亲性。它们通过相互重叠形成一个 3D 空间位阻网络，分离油滴并稳定 O/W 乳液凝胶。二氢杨梅素浓度和油相重量分数对凝胶的形成和力学性能有显著影响。碱性和低盐度条件有利于凝胶稳定性。分子动力学表明，二氢杨梅素可以自发且快速地转移到油水界面，降低界面张力并增加界面厚度，这与实验结果一致。
