Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
Food Res Int. 2023 Apr;166:112537. doi: 10.1016/j.foodres.2023.112537. Epub 2023 Jan 27.
In this study, salt addition (NaCl and CaCl) was utilized to improve the stability of emulsions formed by rice bran protein (RBP). The result showed that salt addition improved the adsorption of protein on the oil-water interface and enhanced the physical stability of emulsions. Compared to NaCl condition, emulsions with CaCl (especially 200 mM) addition exhibited more significant storage stability, as microscopy images showed emulsion structure unchanged and droplet size increasing slightly from 12.02 µm to 16.04 µm in 7 days. It was attributed to the strengthened particle complexation with CaCl and the increased hydrophobic interactions, which is explained by the improved particle size (260.93 nm), surface hydrophobicity (1890.10) and fluorescence intensity, thus inducing dense and hardly destroyed interfacial layers. Rheological behavior analyses suggested that salt-induced emulsions had higher viscoelasticity and maintained a stable gel-like structure. The result of study explored the mechanism of salt treated protein particles, developed a further understanding of Pickering emulsion, and was beneficial to the application of RBP.
在这项研究中，添加盐（NaCl 和 CaCl）被用于提高米糠蛋白（RBP）形成的乳液的稳定性。结果表明，盐的添加提高了蛋白质在油水界面上的吸附能力，并增强了乳液的物理稳定性。与 NaCl 条件相比，添加 CaCl（特别是 200 mM）的乳液表现出更显著的储存稳定性，因为显微镜图像显示乳液结构在 7 天内没有变化，液滴尺寸从 12.02 µm 略微增加到 16.04 µm。这归因于 CaCl 增强的颗粒复合和增加的疏水力，这可以通过改进的粒径（260.93 nm）、表面疏水性（1890.10）和荧光强度来解释，从而诱导密集且难以破坏的界面层。流变行为分析表明，盐诱导的乳液具有更高的粘弹性，并保持稳定的凝胶状结构。该研究结果探讨了盐处理蛋白颗粒的机制，深入了解了 Pickering 乳液，并有利于 RBP 的应用。
