该研究以牛血清白蛋白(bovine serum albumin, BSA)、表没食子儿茶素没食子酸酯[(-)-epigallocatechin-3-gallate, EGCG]和高酯果胶(high-methoxyl pectin, HEP)组成的三元复合物作为连续相,菜籽油作为分散相,构建了高内相Pickering乳液,并探究不同质量浓度的EGCG(0~25 mg/mL)对Pickering乳液的影响。乳液的粒径和Zeta电位结果表明,EGCG质量浓度为10 mg/mL的乳液粒径最小,为49.4 μm,乳液Zeta电位变化不显著,光学微观结构和粒径分析一致。对乳液的流变性质分析,发现所有乳液样品均是以弹性为主,乳液凝胶状网络结构的强度和表观黏度均随EGCG颗粒浓度先增大后逐渐减小,乳液EGCG质量浓度为10 mg/mL时最大,此时乳液凝胶网络结构强度最好。不同EGCG浓度乳液的离心、贮藏、冷藏、热处理和离子稳定性评价结果表明,当EGCG质量浓度为10 mg/mL,乳液持水能力最佳,为57.86%。所有乳液在常温贮藏和冷藏30 d后均非常稳定,无明显乳析现象,且EGCG质量浓度为10 mg/mL的乳液粒径变化最小,稳定性最好。在80 ℃的热处理条件下,所有乳液粒径均增大,但未发生破乳现象。随着盐离子浓度的增加,乳液的粒径增大。相较于未添加EGCG组,EGCG质量浓度为5~15 mg/mL的乳液在不同盐离子条件下粒径较小。当EGCG质量浓度为10 mg/mL时,乳液的粒径最小,离子稳定性最好。
In this study, a ternary complex composed of bovine serum albumin (BSA), epigallocatechin gallate (EGCG), and high-esterified pectin (HEP) was used as the continuous phase, and rapeseed oil as the dispersed phase to construct a high-internal Pickering emulsion.The effects of different concentrations of EGCG (0-25 mg/mL) on the constructed Pickering emulsion were investigated.The particle size of the emulsion with an EGCG concentration of 10 mg/mL was the smallest, which was 49.4 μm, and the optical microstructure and particle size analysis were consistent.The change in the Zeta potential of the emulsion was not obvious.The rheological properties of the emulsion were analyzed, and it was found that all the emulsion samples were mainly elastic, and the strength and apparent viscosity of the emulsion gel-like network structure increased first and then gradually decreased with the increase of EGCG concentration.When the EGCG concentration was 10 mg/mL, the strength of the emulsion gel network structure was the best.The results of centrifugation, storage, refrigeration, thermal stability, and ionic stability evaluation of emulsion with different EGCG concentrations showed that when the EGCG concentration was 10 mg/mL, the water holding capacity (WHC) of the emulsion was the best, which was 57.86%.All emulsions were very stable after 30 days of storage at room temperature and refrigeration, and there was no obvious creaming phenomenon, and the particle size change of emulsion with EGCG concentration of 10 mg/mL was the smallest, and the stability was the best.Under the heat treatment condition of 80 ℃, the particle size of all emulsions increased, but no demulsification occurred.With the increase in salt ion concentration, the particle size of the emulsion increased.Compared with the non-EGCG group, the emulsion with an EGCG concentration of 5-15 mg/mL had smaller particle sizes under different salt ion conditions.When the EGCG concentration was 10 mg/mL, the particle size of the emulsion was the smallest and the ionic stability was the best.
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