Effect of soybean protein isolate-pectin composite nanoparticles and hydroxypropyl methyl cellulose on the formation, stabilization and lipidolysis of food-grade emulsions

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Yang, JinTao;Liu, Lu;Tang, Zhongyue;Yang, Zhengbing;Zhang, Wei;...

通讯作者：

Zeng, X.

作者机构：

[Zeng, XueFeng; Tang, Zhongyue; Yang, JinTao; Yang, Zhengbing; Liu, Lu; Zhu, Yong] Guizhou Univ, Coll Liquor & Food Engn, Guiyang 550025, Peoples R China.

[Zeng, XueFeng] Rare Edible & Med Fungi Co Ltd, Guizhou Ind Technol Res Inst, Guiyang 550014, Peoples R China.

[Zeng, XueFeng; Tang, Zhongyue; Yang, JinTao; Yang, Zhengbing; Liu, Lu; Zhu, Yong] Guizhou Prov Key Lab Agr & Anim Prod Storage & Pr, Guiyang 550025, Peoples R China.

[Zeng, XueFeng; Tang, Zhongyue; Yang, JinTao; Yang, Zhengbing; Liu, Lu; Zhu, Yong] Minist Educ, Key Lab Anim Genet Breeding & Reprod Plateau Mt R, Guiyang 550025, Peoples R China.

[Zhang, Wei] Wuhan Polytechn Univ, Coll Food Sci & Engn, Wuhan 430000, Peoples R China.

通讯机构：

[Zeng, X.] C

College of Liquor and Food Engineering, Guizhou University, Guiyang, China

语种：

英文

关键词：

Adsorption;Interface layer;Lipidolysis;SPNPS-HPMC;Stabilization

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2022

卷：

389

页码：

133102

DOI：

10.1016/j.foodchem.2022.133102

机构署名：

本校为其他机构

院系归属：

食品科学与工程学院

摘要：

The formation and stabilization mechanism as well as digestion characteristics of food-grade emulsions prepared by the SPNPs-HPMC mixed systems (a combination of soybean protein isolate-pectin composite nanoparticles (SPNPs) and hydroxypropyl methylcellulose (HPMC)) were investigated. Then, it was found that the SPNPs-HPMC mixed systems could not only enhance the stability of the emulsion, but also make it have a satisfactory lipidolys is efficiency. During the formation and stabilization of the emulsion, HPMC was adsorbed in the early stage of...

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Effect of soybean protein isolate-pectin composite nanoparticles and hydroxypropyl methyl cellulose on the formation, stabilization and lipidolysis of food-grade emulsions

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