Wang Yanan, Yu Xiang, Zhao Luping, Li Jianghua, Chen Jian, Liu Xiao
Science Center for Future Food, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314000, China.
Science Center for Future Food, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314000, China; School of Food Science and Technology, Shandong Agricultural University, Tai'an 271018, China.
Food Res Int. 2025 Oct;218:116928. doi: 10.1016/j.foodres.2025.116928. Epub 2025 Jun 21.
In this study, citrus pectin was used to modify gliadin to prepare complex particles (GCP), and GCP roles in influencing emulsion formation by adjusting pH (3-7) and gliadin/citrus pectin ratio (1:0-1:0.1) was explored. Compared with gliadin particles, the instability of emulsion stabilized by GCP could be improved at pH 3.0-4.0, and GCP could form smaller droplet size of emulsions at pH 5.0-7.0. Under the selected conditions of pH 4.0 and 7.0, the GCP at 1:0.05 had tuned near neutral wettability in comparison of other ratios. Furthermore, the formation mechanism of GCP at 1:0.05 revealed the stabilizing impact on the correlation between structure and emulsions with different GCP concentrations (C, 2% ∼ 10%, w/w) and oil phase contents (φ, 20% ∼ 70%, w/w). Exponents (n and m), which characterize the relationship between C and φ with respect to the storage modulus (G'), were determined by applying power-law eqs. (G' ∼ C and G' ∼ φ), respectively. The network strengths of Pickering emulsions stabilized by GCP particles had varying degrees of dependence on C and φ. The crossover point γ serves as a critical indicator of the emulsion structure's ability to resist deformation. For low oil-phase content (20% ∼ 30%, v/v), the stress required for γ showed a notable rise as C increased. In the range of medium oil-phase content (40% ∼ 60%, v/v), the stress required for γ rose with the GCP concentration increased, but the rate of increase decreased slightly compared to that of the low oil. In the range of high oil-phase content (70%, v/v), the required stress at the crossover-point decreased with increasing particle concentration.
在本研究中，使用柑橘果胶对麦醇溶蛋白进行改性以制备复合颗粒（GCP），并探讨了GCP通过调节pH值（3 - 7）和麦醇溶蛋白/柑橘果胶比例（1:0 - 1:0.1）对乳液形成的影响。与麦醇溶蛋白颗粒相比，在pH值为3.0 - 4.0时，由GCP稳定的乳液的不稳定性可得到改善，并且在pH值为5.0 - 7.0时，GCP可形成更小液滴尺寸的乳液。在pH值为4.0和7.0的选定条件下，与其他比例相比，1:0.05的GCP具有接近中性的润湿性。此外，1:0.05的GCP的形成机制揭示了其对不同GCP浓度（C，2% ∼ 10%，w/w）和油相含量（φ，20% ∼ 70%，w/w）下结构与乳液之间相关性的稳定作用。通过应用幂律方程（G' ∼ C和G' ∼ φ）分别确定了表征C和φ与储能模量（G'）之间关系的指数（n和m）。由GCP颗粒稳定的皮克林乳液的网络强度对C和φ有不同程度的依赖性。交叉点γ作为乳液结构抵抗变形能力的关键指标。对于低油相含量（20% ∼ 30%，v/v），γ所需的应力随着C的增加而显著上升。在中等油相含量范围（40% ∼ 60%，v/v）内，γ所需的应力随着GCP浓度的增加而上升，但与低油相时相比，增加速率略有下降。在高油相含量范围（70%，v/v）内，交叉点处所需的应力随着颗粒浓度的增加而降低。
