文獻(xiàn)名: Interactions between lecithin and yolk granule and their influence on the emulsifying properties
作者: Yimei Shenab, Cuihua Changab, Mingcheng Shic, Yujie Suab, Luping Guab, Junhua Liab, Yanjun Yangab
a State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China
c Reading Academy, NUIST-UoR International Research Institute, Nanjing, 210044, PR China
摘要:In this study, the interactions between egg yolk granule and soybean lecithin and their emulsion properties were investigated. For egg yolk granule, the increase of solubility and negative zeta-potential and decrease of hydrophobicity could be observed with the increase of lecithin concentrations, indicating the interactions between granule protein and lecithin. Results from the z-average particle size and the AFM image showed that the increase of solution pH and addition of lecithin could destroy the aggregated structure of the egg yolk granule. The disrupted granule exhibited better emulsion stability than that of native granule due to the higher surface charge and lower particle size. Notably, appropriate addition of lecithin (less than 0.25%) would be conducive to the formation of high stable emulsions by modestly reducing the contact angle, while extra lecithin (more than 0.50%) would induce excessive substitution of granule protein by competitive adsorption, leading to destabilization of the O/W emulsions via surfactant-induced depletion flocculation.
相關(guān)產(chǎn)品
免責(zé)聲明
- 凡本網(wǎng)注明“來(lái)源:化工儀器網(wǎng)”的所有作品,均為浙江興旺寶明通網(wǎng)絡(luò)有限公司-化工儀器網(wǎng)合法擁有版權(quán)或有權(quán)使用的作品,未經(jīng)本網(wǎng)授權(quán)不得轉(zhuǎn)載、摘編或利用其它方式使用上述作品。已經(jīng)本網(wǎng)授權(quán)使用作品的,應(yīng)在授權(quán)范圍內(nèi)使用,并注明“來(lái)源:化工儀器網(wǎng)”。違反上述聲明者,本網(wǎng)將追究其相關(guān)法律責(zé)任。
- 本網(wǎng)轉(zhuǎn)載并注明自其他來(lái)源(非化工儀器網(wǎng))的作品,目的在于傳遞更多信息,并不代表本網(wǎng)贊同其觀點(diǎn)和對(duì)其真實(shí)性負(fù)責(zé),不承擔(dān)此類(lèi)作品侵權(quán)行為的直接責(zé)任及連帶責(zé)任。其他媒體、網(wǎng)站或個(gè)人從本網(wǎng)轉(zhuǎn)載時(shí),必須保留本網(wǎng)注明的作品第一來(lái)源,并自負(fù)版權(quán)等法律責(zé)任。
- 如涉及作品內(nèi)容、版權(quán)等問(wèn)題,請(qǐng)?jiān)谧髌钒l(fā)表之日起一周內(nèi)與本網(wǎng)聯(lián)系,否則視為放棄相關(guān)權(quán)利。