Shao Ting, Zhou Yang, Dai Hongjie, Ma Liang, Feng Xin, Wang Hongxia, Zhang Yuhao
College of Food Science, Southwest University, Chongqing 400715, China.
College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing, Southwest University, Ministry of Education, Chongqing 400715, China.
Food Chem. 2022 May 15;376:131939. doi: 10.1016/j.foodchem.2021.131939. Epub 2021 Dec 23.
Psyllium husk (PH) is an excellent source of dietary fiber with strong water-absorption and viscosity. This work systemically investigated the regulation mechanism of myofibrillar protein (MP) emulsification mode by adding psyllium husk as composite emulsifiers to prepare O/W emulsions. The results showed that the physical stability of emulsions was improved by adding PH (0.1%-0.8%). The results of contact angle, interfacial tension and confocal laser scanning microscopy (CLSM) indicated that the stability mechanism of emulsions was affected by the addition of PH. At a low PH addition (0.1%), the adsorption of MP at the oil-water interface was enhanced, thus forming an elastic interfacial film that improves the stability of emulsions. However, when the PH addition increased to 0.8%, excess addition of pH even hindered the interfacial adsorption of MP. Notably, the pseudoplasticity and viscosity of emulsions increased due to the addition of PH, thus inhibiting the migration and aggregation of droplets.
洋车前子壳（PH）是一种具有强大吸水性和粘性的优质膳食纤维来源。本研究系统地探究了通过添加洋车前子壳作为复合乳化剂来制备水包油（O/W）乳液时，肌原纤维蛋白（MP）乳化模式的调控机制。结果表明，添加0.1%-0.8%的PH可提高乳液的物理稳定性。接触角、界面张力和共聚焦激光扫描显微镜（CLSM）的结果表明，PH的添加影响了乳液的稳定性机制。在低PH添加量（0.1%）时，MP在油水界面的吸附增强，从而形成弹性界面膜，提高了乳液的稳定性。然而，当PH添加量增加到0.8%时，过量的PH甚至会阻碍MP的界面吸附。值得注意的是，由于PH的添加，乳液的假塑性和粘度增加，从而抑制了液滴的迁移和聚集。
