您好，欢迎访问广西农业科学院 机构知识库！

Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study

文献类型： 外文期刊

作者： Niu, Fuge 1 ; Niu, Debao 4 ; Zhang, Huijun 1 ; Chang, Cuihua 1 ; Gu, Luping 1 ; Su, Yujie 1 ; Yang, Yanjun 1 ;

作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

2.Jiangnan Univ, Sch Food Sci, Wuxi 214122, Jiangsu, Peoples R China

3.Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310018, Zhejiang, Peoples R China

4.Guangxi Subtrop Crops Res Inst, Nanning 530001, Guangxi, Peoples R China

关键词： Ovalbumin; Gum arabic; Oxidative stability; Rheological property; Raman spectroscopic

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：11.504； 五年影响因子：11.357 ）

ISSN： 0268-005X

年卷期： 2016 年 52 卷

页码：

收录情况： SCI

摘要： The stability, rheological and morphology properties of oil-in-water emulsions coated by ovalbumin (OVA)/gum arabic (GA) complexes were evaluated. At a ratio of 1:2, the emulsions showed better creaming and oxidative stability. Above or below 1:2, the emulsions were unstable due to depletion or bridging flocculation and the rates of lipid oxidation for 30-day storage were significantly higher. All emulsions exhibited elastic gel-like rheological properties. But the apparent viscosity (eta) and storage modulus (G') of emulsions at a ratio of 1:2 were higher than that of 1:1 and 1:3, which attributed to the electrostatic repulsion and ordered spatial structure of emulsions. Meanwhile, the Raman spectral results showed the OVA/GA complexes stabilizing system induced lipid chain disorder or lipid-protein interactions modifications, which may reflect the formation of a gel-like structure in the emulsion. (C) 2015 Elsevier Ltd. All rights reserved.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广西农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台