Stability of high internal-phase emulsions prepared from phycocyanin and small-molecule sugars
文献类型：期刊论文
| 作者 | Sun, Xiaolin2; Zhang, Zhong1,2; Li, Wenjun3 ; Tian, Hongye2; Yuan, Li2; Yang, Xingbin2
|
| 刊名 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
 |
| 出版日期 | 2023-12-18 |
| 页码 | 11 |
| ISSN号 | 0022-5142 |
| 关键词 | phycocyanin small molecule sugar high internal phase emulsions stability |
| DOI | 10.1002/jsfa.13184 |
| 通讯作者 | Zhang, Zhong(zzhang@snnu.edu.cn) |
| 英文摘要 | BACKGROUNDThe use of high internal-phase Pickering emulsions in the food industry is widespread due to their excellent stability and special rheological properties. Proteins are often used as food-grade Pickering stabilizers due to their safety and nutritious properties. Nowadays, the development and efficient utilization of novel proteins as Pickering stabilizers has become a new challenge.RESULTSPhycocyanin complexes with small-molecule sugars (SMS), formed as a result of non-thermal interactions, can serve as stabilizers for high internal-phase Pickering emulsions. The addition of SMS-enabled gel-like emulsions significantly reduced the amount of emulsifier used. When the SMS was sorbitol, the emulsion had excellent elastic properties and self-supporting ability and was stable during long-term storage, when subjected to centrifugation, and under different temperature conditions. The fluorescent property of phycocyanin was utilized to investigate the formation mechanism of the emulsion. Small-molecule sugars were able to form 'sugar-shell' structures on the surface of proteins to enhance the structural stability of proteins. Phycocyanin-SMS-stabilized emulsions provided superior protection for photosensitive and volatile substances. The retention rates of trans-resveratrol and n-hexane increased by 384.75% and 30.55%, respectively.CONCLUSIONThese findings will encourage the development of proteins that stabilize Pickering emulsions. They will also provide new ideas for protecting photosensitive and volatile substances. (c) 2023 Society of Chemical Industry. |
| WOS关键词 | CASEIN |
| WOS研究方向 | Agriculture ; Chemistry ; Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:001126243900001 |
| 资助机构 | National Key Research and Development Program of China ; National Natural Science Foundation of China ; Open Project of China Food Flavor and Nutrition Health Innovation Center ; Fundamental Research Fund of the Central University ; Chinese Academy of Sciences |
| 源URL | [http://ir.yic.ac.cn/handle/133337/33156]  |
| 专题 | 中国科学院烟台海岸带研究所 |
| 通讯作者 | Zhang, Zhong |
| 作者单位 | 1.Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Engn Res Ctr High Value Utilizat Western Fruit Res, Shaanxi Engn Lab Food Green Proc & Safety Control,, Xian 710119, Shaanxi, Peoples R China 2.Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Engn Res Ctr High Value Utilizat Western Fruit Res, Shaanxi Engn Lab Food Green Proc & Safety Control,, Xian 710119, Shaanxi, Peoples R China 3.Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai, Peoples R China |
| 推荐引用方式 GB/T 7714 | Sun, Xiaolin,Zhang, Zhong,Li, Wenjun,et al. Stability of high internal-phase emulsions prepared from phycocyanin and small-molecule sugars[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2023:11. |
| APA | Sun, Xiaolin,Zhang, Zhong,Li, Wenjun,Tian, Hongye,Yuan, Li,&Yang, Xingbin.(2023).Stability of high internal-phase emulsions prepared from phycocyanin and small-molecule sugars.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,11. |
| MLA | Sun, Xiaolin,et al."Stability of high internal-phase emulsions prepared from phycocyanin and small-molecule sugars".JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2023):11. |
入库方式： OAI收割
来源：烟台海岸带研究所
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