Xiaoli Liu , Jiaxuan Ma , Keshan Wang , Xuan Yao , Yumeng Shan , Xiaohui Lv , Yongguo Jin , Yuanyuan Liu
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引用次数: 0
Abstract
Stirred egg yolk microgels (SYMGs) feature uniform protein-lipid dispersion, possessing potential for encapsulating active ingredients and notable natural emulsifying properties. SYMGs were developed as interfacial emulsifiers, and their physicochemical properties and emulsifying performance were analyzed to reveal the emulsification mechanism. SYMGs processed at 90 MPa exhibited optimal emulsification properties (emulsification activity of 10.11m2/g and emulsion stability of 193.45 min). The resulting emulsions maintained stability for 30 days during storage. Cryo-SEM analysis revealed that SYMGs formed a uniform protein cross-linked network with evenly dispersed small lipid droplets, which improved emulsifying efficiency. Finally, it was concluded that the mechanism of SYMGs emulsification is the dual mechanism of stabilization of emulsions by SYMGs through interfacial adsorption and formation of three-dimensional networks in the continuous phase. This study advances understanding of the interfacial mechanisms of natural emulsifiers with potential carrier properties, highlighting the potential of SYMGs as dual-functional stabilizers and carriers in emulsion systems.
期刊介绍：
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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