期刊论文

Improvement of Interfacial Properties of Rice Glutelin via Complexation with Pectin and Storage Stability of Pickering Emulsions

中文

现代食品科技

1673-9078

2024

40

08

50-60

广东省岭南特色食品科学与技术重点实验室开放课题(2021B1212040013) 湖北省教育厅科研计划项目(D20221613) 湖北省重点研发计划项目(2023BBB068)。

本校为第一机构

米谷蛋白(Rice Glutelin,RG)是一种常用食品乳化剂,但在中性pH值下,RG易聚集成疏水性大尺寸颗粒,导致其稳定性差、界面活性弱。该研究通过果胶静电复合修饰米谷蛋白,探究两者复合比例对颗粒的尺寸、接触角、界面...展开更多 米谷蛋白(Rice Glutelin,RG)是一种常用食品乳化剂,但在中性pH值下,RG易聚集成疏水性大尺寸颗粒,导致其稳定性差、界面活性弱。该研究通过果胶静电复合修饰米谷蛋白,探究两者复合比例对颗粒的尺寸、接触角、界面吸附性能和界面膜结构的影响,在此基础上,以复合颗粒为界面稳定剂制备Pickering乳液,考察其粒径分布、微观结构、流变学性质及储藏稳定性。结果表明,当米谷蛋白与果...

Rice glutelin(RG)is a commonly used food emulsifier.However,RG easily aggregates into large hydrophobic particles at neutral pH,resulting in poor stability and weak interfacial activity.In this work,RG was modified by pectin through electrostatic complexation,and the ef...MORE Rice glutelin(RG)is a commonly used food emulsifier.However,RG easily aggregates into large hydrophobic particles at neutral pH,resulting in poor stability and weak interfacial activity.In this work,RG was modified by pectin through electrostatic complexation,and the effe...