College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China.
College of Food Science, Southwest University, Chongqing 400715, PR China.
Food Chem. 2022 Dec 15;397:133725. doi: 10.1016/j.foodchem.2022.133725. Epub 2022 Jul 18.
Nutritional phycocyanin (PC) may be non-covalently bound to gelatin (GE) and form the self-assembly complex proteins, which could stabilize high internal phase emulsions (HIPEs) by one-pot homogenization. The effects of PC on physicochemical, structural, extrudable, thixotropic properties and practical printability of HIPEs were investigated. The electrostatic interaction and hydrogen bonds between GE and PC facilitated the compact structure, promoted the interfacial adsorption behavior at oil-water interface, enhanced emulsion stability, and reduced creaming index of HIPEs. Shearing-thinning property and proper yield stress proved the excellent extrudability of HIPEs. Moreover, thixotropy results indicated that low-content PC resulted in high hysteresis area and large recovery rate of HIPEs, suggesting the outstanding structure rebuilding capacity and structure maintainability. 3D printing of HIPEs illustrated the high printing definition and shape retention conforming to the original models. Overall, this study provides reference for developing functional thixotropic emulsions with high potential in customizing special three-dimensional food.
藻蓝蛋白（PC）可能与明胶（GE）非共价结合形成自组装复合蛋白，通过一步匀浆法可以稳定高内相比乳液（HIPE）。研究了 PC 对 HIPE 的物理化学性质、结构、可挤压性、触变性和实际可印刷性的影响。GE 和 PC 之间的静电相互作用和氢键促进了紧密的结构，促进了油水界面的界面吸附行为，增强了乳液的稳定性，并降低了 HIPE 的乳状液指数。剪切变稀特性和适当的屈服应力证明了 HIPE 具有优异的可挤压性。此外，触变性结果表明，低含量的 PC 导致 HIPE 的滞后面积大，恢复率高，表明其具有出色的结构重建能力和结构保持能力。HIPE 的 3D 打印表明其具有高打印清晰度和形状保留性，符合原始模型。总的来说，这项研究为开发具有高定制特殊三维食品潜力的功能性触变乳液提供了参考。
