School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
College of Longrun Pu-erh Tea, Yunnan Agriculturual University, Kunming 650201, Yunnan, China.
Carbohydr Polym. 2021 Mar 15;256:117515. doi: 10.1016/j.carbpol.2020.117515. Epub 2020 Dec 16.
Although the stabilization of Pickering emulsions based on the interaction of pectin and zein is known to be effective, the effects of the degree of methylation (DM) of pectin on the stability of Pickering emulsions remains unclear. In the present study, pectin/zein particle dispersions (PZDs) were fabricated by anti-solvent precipitation based on different DM values of pectin (13.70 %-71.42 %). Differential Scanning Calorimetry (DSC) curves and Fourier transform infrared spectroscopy (FTIR) confirmed the methyl ester carbonyl and carbonyl groups significantly affected the formation of hydrogen bonds, which consequently resulting in the secondary conformation of PZDs as reflected by circular dichroism (CD). The PZDs fabricated by pectin with DM values higher than 35.50 % formation of the network between the barriers of the droplets, showed high stability against pH (3.0-9.0) and Ca (60-300 mM) at an oil fraction (φ) of 0.60. Furthermore, the Pickering emulsions showed good lycopene protective effects.
虽然基于果胶和玉米醇溶蛋白相互作用稳定的 Pickering 乳液是有效的，但果胶的甲基化程度（DM）对 Pickering 乳液稳定性的影响尚不清楚。在本研究中，通过抗溶剂沉淀法制备了基于不同 DM 值（13.70%-71.42%）的果胶/玉米醇溶蛋白颗粒分散体（PZD）。差示扫描量热法（DSC）曲线和傅里叶变换红外光谱（FTIR）证实了甲酯羰基和羰基基团显著影响氢键的形成，从而导致圆二色性（CD）反映的 PZD 二级构象。DM 值高于 35.50%的果胶制备的 PZD，在油分φ为 0.60 时，在 pH（3.0-9.0）和 Ca（60-300mM）下，形成了液滴间的屏障网络，表现出高稳定性。此外，Pickering 乳液对番茄红素具有良好的保护作用。
