食品工业科技2025，Vol.46Issue(10)：84-92,9.DOI:10.13386/j.issn1002-0306.2024060114
乳液浓度对豆腐柴果胶/乳清浓缩蛋白冷固型乳液填充凝胶理化性质的影响
Effects of Emulsion Concentration on Physicochemical Properties of AOP/WPC Cold Set Emulsion-filled Hydrogels
摘要
Abstract
Emulsion-filled hydrogels had the advantages of emulsions and hydrogels.In this study,Pickering emulsions were embedded into a pre-AOP and WPC hydrogel polymer solution,which were subsequently gelatinized to form cold set emulsion-filled hydrogels to explore the influence of different emulsion concentrations on the swelling degrees,hydrogel strength,water-holding capacity,rheological properties and microstructural of emulsion-filled hydrogels.The results showed that emulsion-filled hydrogels were self-supporting hydrogels with good integrity,and the hydrogel network with a high hydrogel strength was formed at the emulsion concentration of 15％.Hydrogen bonding was the main driving force for the formation of emulsion-filled hydrogels.Pickering emulsions could significantly improve the whiteness(55.29±0.52),water-holding capacity(90.03％±0.82％),hydrogel strength(72.58±6.32 g),and freeze-thaw stability(26.93％±0.47％)of emulsion-filled hydrogels,helping to form a tighter hydrogel network and ensure that emulsion droplets were stable and evenly distributed in the hydrogel.Rheological measurements showed that the emulsion acted as an active filler in the emulsion-filled hydrogels.The storage modulus(G')of the emulsion-filled hydrogels was higher than the loss modulus(G''),and the two moduli were weakly dependent on frequency.Emulsion-filled hydrogels significantly increased the free fatty acid release rate and the bioavailability of curcumin compared to Pickering emulsions and corn oil during in vitro digestion.Overall,the addition of a suitable concentration of emulsion was beneficial for improving the hydrogel characteristics of emulsion-filled hydrogels and guiding the development of encapsulated delivery systems for hydrogel food products.关键词
豆腐柴果胶/乳清浓缩蛋白/玉米醇溶蛋白/皮克林乳液/乳液填充凝胶Key words
ammonium oxalate extraction pectin/whey protein concentrate/zein/Pickering emulsions/emulsion-filled hydrogels分类
轻工业引用本文复制引用
宋苗苗,王军辉..乳液浓度对豆腐柴果胶/乳清浓缩蛋白冷固型乳液填充凝胶理化性质的影响[J].食品工业科技,2025,46(10):84-92,9.基金项目
安徽省重点研究与开发计划项目(2023n06020034). （2023n06020034）
