Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
Food Res Int. 2023 Feb;164:112370. doi: 10.1016/j.foodres.2022.112370. Epub 2022 Dec 27.
Calcium carbonate (CaCO) has poor suspension stability, which severely limits its application in food processing and products. In this study, sodium caseinate (NaCas) and sodium caseinate (NaCas)-xanthan gum (XG) mixtures were compared for the stable preparation of solid/oil/water (S/O/W) emulsions for the delivery of calcium carbonate (CaCO) to solve the problem of poor suspension stability. The physical stability, particle size distribution, and microstructure of S/O/W emulsions were investigated to prove the successful construction of the system. The dynamic surface pressure and surface swelling properties of 2.0 wt% NaCas with different concentrations of XG were investigated to clarify the effect of interfacial properties of NaCas-XG mixtures on the emulsion stability of S/O/W emulsions. The results showed that the addition of XG resulted in enhanced physical stability, reduced particle size distribution, and enhanced encapsulation effect of the emulsion, forming a more three-dimensional core-shell structure via dendritic links. XG had a significant effect on the dynamic properties of the NaCas adsorption membrane: NaCas interacted with XG and the diffusion (k) of NaCas to the interface decreased in short adsorption time, thus limiting the protein adsorption effectiveness; the presence of XG reduced the penetration (k) and rearrangement (k) rates at the interface during long adsorption times. Meanwhile, the NaCas-XG mixture has a high swelling elasticity. The results of this study can be used to improve the quality of related emulsion products or to prepare delivery systems for bioactive compounds.
碳酸钙（CaCO）的悬浮稳定性差，严重限制了其在食品加工和产品中的应用。在这项研究中，比较了酪蛋白酸钠（NaCas）和酪蛋白酸钠（NaCas）-黄原胶（XG）混合物，以稳定制备用于输送碳酸钙（CaCO）的固/油/水（S/O/W）乳液，以解决悬浮稳定性差的问题。研究了 S/O/W 乳液的物理稳定性、粒径分布和微观结构，以证明该系统的成功构建。考察了不同浓度 XG 的 2.0wt%NaCas 的动态表面压和表面溶胀性能，以阐明 NaCas-XG 混合物的界面性质对 S/O/W 乳液稳定性的影响。结果表明，XG 的添加增强了物理稳定性，降低了粒径分布，增强了乳液的包封效果，通过枝状连接形成了更具三维的核壳结构。XG 对 NaCas 吸附膜的动态特性有显著影响：NaCas 与 XG 相互作用，在短吸附时间内 NaCas 向界面的扩散（k）降低，从而限制了蛋白质吸附效率；长吸附时间内界面处的穿透（k）和重排（k）速率降低。同时，NaCas-XG 混合物具有高的溶胀弹性。本研究结果可用于提高相关乳液产品的质量或制备生物活性化合物的递送系统。
