College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Food Res Int. 2024 Jan;175:113812. doi: 10.1016/j.foodres.2023.113812. Epub 2023 Dec 7.
This research aimed to create Pickering emulsions using modified soy protein isolate (SPI) as a stabilizer and flaxseed-derived diglyceride (DAG) as an oil phase. The SPI was modified through a process involving both heating and ultrasound treatment. The result indicated that the droplet size of emulsions increased with the increase in oil content (p < 0.05). For instance, the largest droplet size (23 µm) was observed at an oil-to-SPI dispersion ratio of 4:1 ratio (φ = 80), whereas the smallest droplet size (6.39 µm) was noticed at the 1:4 ratio. During the 7-day storage period, the emulsions with a 4:1 ratio (φ = 80) showed the lowest droplet size increase (from 23 µm to 25.58 µm). In contrast, the emulsions with a 1:1 ratio displayed the highest increase (from 19.39 µm to 74.29 µm). Creaming index results revealed that emulsions with a 4:1 ratio (φ = 80) showed no signs of creaming and phase separation than all other treatments (p < 0.05). Backscattering fluctuations (ΔBS) and turbiscan stability index (TSI) showed that emulsions with 4:1, 2:1, and 1:1 oil-to-SPI dispersion ratios had consistent ΔBS curves with higher and TSI curves with lower values. Optical microscopy, confocal laser scanning, and cryo-scanning electron microscopy revealed that emulsions with oil-to-SPI dispersion ratios of 4:1 and 2:1 had well-organized structures with no visible coalescence. Macromorphological and microrheological investigations demonstrated that emulsions with 80% oil content had the highest viscosity, both moduli, elasticity index, macroscopic viscosity index, and the lowest fluidity index and solid-liquid balance values. Moreover, these emulsions were more resistant to centrifugation and storage environments. In conclusion, the study determined that flaxseed-derived DAG-based high internal phase Pickering emulsions (φ = 80) had superior stability, improved viscoelasticity, and better rheological properties.
本研究旨在利用改性大豆分离蛋白（SPI）作为稳定剂和亚麻籽油衍生的二甘油酯（DAG）作为油相来制备 Pickering 乳液。SPI 通过加热和超声处理的联合处理进行改性。结果表明，乳液的液滴尺寸随油含量的增加而增大（p<0.05）。例如，在油-SPI 分散比为 4:1（φ=80）时观察到最大液滴尺寸（23μm），而在 1:4 比时观察到最小液滴尺寸（6.39μm）。在 7 天的储存期内，油-SPI 分散比为 4:1（φ=80）的乳液的液滴尺寸增加最小（从 23μm 增加到 25.58μm）。相比之下，油-SPI 分散比为 1:1 的乳液的液滴尺寸增加最大（从 19.39μm 增加到 74.29μm）。离心指数结果表明，油-SPI 分散比为 4:1（φ=80）的乳液没有出现乳状液分层现象，优于所有其他处理（p<0.05）。背散射波动（ΔBS）和 Turbiscan 稳定性指数（TSI）表明，油-SPI 分散比为 4:1、2:1 和 1:1 的乳液具有一致的ΔBS 曲线和较低的 TSI 曲线。光学显微镜、共聚焦激光扫描和冷冻扫描电子显微镜表明，油-SPI 分散比为 4:1 和 2:1 的乳液具有组织良好的结构，没有可见的聚结。宏观形态和微观流变学研究表明，油含量为 80%的乳液具有最高的粘度、两个模量、弹性指数、宏观粘度指数和最低的流动性指数和固液平衡值。此外，这些乳液对离心和储存环境更具抵抗力。总之，本研究确定基于亚麻籽油衍生的 DAG 的高内相比 Pickering 乳液（φ=80）具有优异的稳定性、提高的粘弹性和更好的流变性能。
