Chitosan-highland barley gliadin complex stabilizes Pickering emulsion

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL Journal of Food Engineering Pub Date : 2024-05-14 DOI:10.1016/j.jfoodeng.2024.112140

Juan Li , Tianli Xia , Wenju Zhou , Zhiming Zhong , Shuai Yang , Zhaoxin Tu , Zhengxing Chen , Yan Du

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Abstract

This study aimed to investigate the phase behavior of chitosan (Cs) - highland barley gliadin (HBG) complex and application in stabilizing Pickering emulsion. The turbidity results indicated that the insoluble complex was more likely to form between Cs and HBG at the higher concentration of HBG and NaCl (the optimal concentration ratio (1:40). The results of scanning electron microscope (SEM) and surface tension showed that the insoluble complex formed between Cs and HBG at pH 4.0 had better solubility and surface wettability. The results of isothermal titration calorimetry (ITC) indicated that each molecule of Cs could interact with 1, 2, and 7 HBG molecules under pH 2.5, 3.2, and 4.0, respectively. In addition, the Pickering emulsion stabilized by Cs-HBG complex showed great rheological properties, thermal stability and storage stability under the conditions of pH 4.0, concentration ratio (Cs:HBG) of 1:40, and oil fraction of 50%. These researches would contribute to the better utilization of polysaccharide-hydrophobic protein complex in the food and pharmaceutical fields.

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壳聚糖-高地大麦胶蛋白复合物可稳定皮克林乳液

本研究旨在探讨壳聚糖（Cs）-高地大麦胶蛋白（HBG）复合物的相行为及在稳定皮克林乳液中的应用。浊度结果表明，当 HBG 和 NaCl 的浓度越高（最佳浓度比（1:40）），Cs 和 HBG 之间越容易形成不溶性复合物。扫描电子显微镜（SEM）和表面张力的结果表明，在 pH 值为 4.0 时，铯和 HBG 形成的不溶络合物具有更好的溶解性和表面润湿性。等温滴定量热仪（ITC）的结果表明，在 pH 值为 2.5、3.2 和 4.0 时，每个 Cs 分子可分别与 1、2 和 7 个 HBG 分子相互作用。此外，在 pH 值为 4.0、浓度比（Cs:HBG）为 1:40、油分含量为 50%的条件下，Cs-HBG 复合物稳定的皮克林乳液表现出良好的流变性能、热稳定性和储存稳定性。这些研究将有助于在食品和制药领域更好地利用多糖-疏水蛋白复合物。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.