Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
Int J Biol Macromol. 2024 Oct;277(Pt 2):134314. doi: 10.1016/j.ijbiomac.2024.134314. Epub 2024 Jul 31.
To develop novel food-grade Pickering emulsion stabilizers, insoluble rice bran protein-polysaccharide-phenol natural complex (IRBPPP) was prepared into Pickering emulsion stabilizers after different mechanical pretreatments (shear, high-pressure homogenization, ultrasonic, and combined mechanical pretreatment). With the increase in mechanical pretreatment types, the covalent binding of proteins and polysaccharides in IRBPPP gradually enhanced, the breakage efficiency of IRBPPP gradually increased (IRBPPP particle size decreased from 220.54 to 67.89 μm, the specific surface area of IRBPPP particle increased from 993.47 to 2033.86 cm/g), and the microstructure of IRBPPP gradually showed an orderly network structure, which enhanced the IRBPPP dispersion stability and the Pickering emulsion stability. Pickering emulsion stability was highly correlated (P < 0.01) with the breakage efficiency of IRBPPP particles. Overall, the combined mechanical pretreatment improved the stability of the IRBPPP-stabilized Pickering emulsion. The study added value to rice bran products and offered a new way to create stable food-grade Pickering emulsions for functional foods using natural protein-polysaccharide-phenol complex particles.
为了开发新型食品级 Pickering 乳液稳定剂，将不溶性米糠蛋白-多糖-酚天然复合物（IRBPPP）进行不同机械预处理（剪切、高压均质、超声和组合机械预处理）后制备成 Pickering 乳液稳定剂。随着机械预处理类型的增加，IRBPPP 中蛋白质和多糖的共价结合逐渐增强，IRBPPP 的断裂效率逐渐提高（IRBPPP 粒径从 220.54 降至 67.89μm，IRBPPP 颗粒的比表面积从 993.47 增至 2033.86cm/g），IRBPPP 的微观结构逐渐呈现有序的网络结构，从而增强了 IRBPPP 的分散稳定性和 Pickering 乳液的稳定性。Pickering 乳液稳定性与 IRBPPP 颗粒的断裂效率高度相关（P<0.01）。总体而言，组合机械预处理提高了 IRBPPP 稳定的 Pickering 乳液的稳定性。该研究为米糠产品增值，并为使用天然蛋白-多糖-酚复合颗粒为功能性食品创造稳定的食品级 Pickering 乳液提供了新途径。
