Xu Hua, Yang Lan, Xie Pengkai, Zhou Qinying, Chen Yuhang, Karrar Emad, Qi Huifang, Lin Ruixue, Zhu Yun, Jin Jun, Jin Qingzhe, Wang Xingguo
State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot 010018, PR China.
Int J Biol Macromol. 2022 Dec 31;223(Pt A):307-315. doi: 10.1016/j.ijbiomac.2022.10.264. Epub 2022 Nov 3.
In the present study, four different combinations of gums, including carrageenan (CG), its binary blends with xanthan gum (XG) or guar gum (GG) in equal ratios, and its ternary blends with XG and GG in three equal ratios, were involved into making partially crystalline emulsions (PCEs), respectively. The freshly prepared emulsions were systematically characterized by rheological property, particle size distribution, microscopic morphology, interfacial property, and intermolecular interactions, and their emulsion stabilities were further evaluated using multiple light scattering technique and storage test. All PCEs stabilized by gum blends (CG + XG, CG + GG, and CG + XG + GG) obtained decreased apparent viscosities at 0.01 s (10.12-25.32 Pa·s), particle sizes (3.12-4.06 μm), as well as interfacial protein concentrations (22.60-27.01 mg/m), which were much lower than those with single CG (35.98 Pa·s, 6.72 μm, and 47.74 mg/m, respectively). The microscopic morphology showed that blending CG with XG and/or GG contributed to formation of firmer three-dimensional matrix, thereby preventing the aggregation of fat droplets. Inclusion of XG and/or GG also significantly reduced contribution of hydrophobic interactions from 0.72 to 0.24-0.44 mg/mL. Both multiple light scattering and storage test revealed that emulsion instabilities were mainly manifested as a clarification at the bottom and an agglomeration at the top. PCE-CG + XG + GG exhibited superior stability with low creaming index (6.20 %) and viscosity (1180.0 mPa·s) after three months of storage. The research aims to evaluate the effects of CG and its blends with XG and GG on stability of PCEs, and the results potentially provide valuable information for manufacture of stable PCE foods.
在本研究中，四种不同的胶组合，包括卡拉胶（CG）、其与黄原胶（XG）或瓜尔豆胶（GG）等比例的二元共混物，以及其与XG和GG三种等比例的三元共混物，分别用于制备部分结晶乳液（PCEs）。通过流变性质、粒度分布、微观形态、界面性质和分子间相互作用对新制备的乳液进行系统表征，并使用多重光散射技术和储存试验进一步评估其乳液稳定性。所有由胶共混物（CG + XG、CG + GG和CG + XG + GG）稳定的PCEs在0.01 s时的表观粘度（10.12 - 25.32 Pa·s）、粒径（3.12 - 4.06 μm）以及界面蛋白浓度（22.60 - 27.01 mg/m）均降低，远低于单一CG的相应值（分别为35.98 Pa·s、6.72 μm和47.74 mg/m）。微观形态表明，将CG与XG和/或GG共混有助于形成更坚固的三维基质，从而防止脂肪滴聚集。XG和/或GG的加入还显著降低了疏水相互作用的贡献，从0.72降至0.24 - 0.44 mg/mL。多重光散射和储存试验均表明，乳液不稳定性主要表现为底部澄清和顶部团聚。PCE - CG + XG + GG在储存三个月后表现出优异的稳定性，具有较低的乳析指数（6.20%）和粘度（1180.0 mPa·s）。该研究旨在评估CG及其与XG和GG的共混物对PCEs稳定性的影响，研究结果可能为稳定PCE食品的生产提供有价值的信息。
