Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
J Colloid Interface Sci. 2024 Jan;653(Pt B):1018-1027. doi: 10.1016/j.jcis.2023.09.155. Epub 2023 Sep 25.
High internal phase emulsions (HIPEs) have great potentials in the food industry to control fat consumption. Textural perception of HIPEs during oral processing is strongly influenced by saliva, which has not been systematically investigated. Therefore, we investigated the roles of saliva in the rheological and tribological properties of HIPEs during oral processing.
HIPEs (O/W) stabilized by oleogel and a protein were fabricated. Small (SAOS) and large (LAOS) amplitude oscillatory shearing measurements and tribological tests were performed, in combination with structural characterization of the emulsions.
Particle size and CLSM observation indicated that saliva induced coalescence of droplets by weakening the interface and more EC resulted in faster clustering. SAOS tests revealed that emulsions mixed with saliva had weaker structural strength and lower resistance to deformation. Particularly in large deformation, the HIPEs mixed with saliva presented an acceleration in the droplet-droplet structure breakdown, which led to the pronounced strain-thinning behavior and energy dissipation. Tribological curves further revealed that the corporation of saliva contributed to the release of oil to reduce friction coefficient.
高内相比乳液（HIPEs）在食品工业中具有很大的潜力，可以控制脂肪的摄入。在口腔加工过程中，HIPEs 的质地感知受唾液的强烈影响，但这尚未得到系统研究。因此，我们研究了唾液在口腔加工过程中对 HIPEs 的流变学和摩擦学性质的作用。
制备了由油凝胶和蛋白质稳定的高内相比乳液（O/W）。进行了小（SAOS）和大（LAOS）振幅振荡剪切测量和摩擦学测试，并结合乳液的结构表征。
粒径和 CLSM 观察表明，唾液通过削弱界面使液滴聚结，更多的 EC 导致更快的团聚。SAOS 测试表明，与唾液混合的乳液具有较弱的结构强度和较低的抗变形能力。特别是在大变形下，与唾液混合的 HIPEs 表现出加速的液滴-液滴结构破坏，导致明显的应变稀化行为和能量耗散。摩擦学曲线进一步表明，唾液的共同作用有助于释放油以降低摩擦系数。
