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Interfacial Structures and Processing Stability of Surimi Particles-Konjac Glucomannan Complexes Stabilized Pickering Emulsions Via One-Step and Layer-by-layer

FOOD HYDROCOLLOIDS(2024)

Jiangnan Univ | Natl Univ Singapore

Cited 2|Views33
Abstract
Pickering emulsions fabricated by tailoring protein-polysaccharide complexes have attracted increasing attention. In this study, surimi particles (SPs) and konjac glucomannan (KGM) were utilized to prepare Pickering emulsions via one-step or layer-by-layer methods. Firstly, SPs and SPs-KGM particles were prepared and characterized, then the interfacial structures and stability including storage, heating, freeze-thawing (FT) of Pickering emulsions were determined. Results showed that introduction of KGM could not cause phase separation of the SPs suspension (aqueous phase) within 24 h at 4 degrees C, which might relate to the entanglement structures, hydrogen bonding and weak charge repulsions between SPs and KGM. According to microstructure images, the KGM with linear chains enabled SPs based Pickering emulsions possessing small droplets, and these droplets coated with a uniform and dense interface layer. Moreover, the KGM combined with SPs endowed both the Pickering emulsions and interfacial layers with superior viscoelastic properties. After 14 days of storage at 4 degrees C, the stability index of Pickering emulsions with SPs and KGM reached 100% regardless of the mixing methods. Unlike the poor stability of single SPs stabilized emulsions, the emulsions prepared with SPs and KGM remained comparatively stable under heating and FT conditions. In conclusion, the KGM improved the interfacial properties of SPs stabilized Pickering emulsions whether using one-step or layer-by-layer approach, further promoting the processing stability of these systems.
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Key words
Surimi particles,Konjac glucomannan,Pickering emulsions,Interfacial structures,Processing stability
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要点】:该论文通过一步法和层层法制备了由鱼糜颗粒和魔芋葡甘聚糖稳定化的Pickering乳液,研究了界面结构和 Processing stability,发现魔芋葡甘聚糖的引入改善了鱼糜颗粒稳定化乳液的界面特性和加工稳定性。

方法】:研究通过制备和表征鱼糜颗粒和鱼糜颗粒-魔芋葡甘聚糖颗粒,然后确定Pickering乳液的界面结构稳定性和储存、加热、冻融稳定性。

实验】:实验结果表明,在4°C下24小时内,引入魔芋葡甘聚糖不会导致鱼糜颗粒悬浮液(水相)发生相分离,且魔芋葡甘聚糖的线性链结构使基于鱼糜颗粒的Pickering乳液具有小滴和均匀致密的界面层,同时赋予了界面层优异的粘弹性特性。在4°C下储存14天后,无论采用哪种混合方法,由鱼糜颗粒和魔芋葡甘聚糖稳定的Pickering乳液的稳定性指数均达到100%。与仅由鱼糜颗粒稳定的乳液相比,由鱼糜颗粒和魔芋葡甘聚糖制备的乳液在加热和冻融条件下相对更稳定。