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| Application of 3 natural emulsifiers in functional oil emulsion gels |
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| DOI： |
| KeyWord:n-3 polyunsaturated fatty acid functional oil whey proteins soybean phospholipids octenylsuccinic acid starch emulsion hydrogel |
| FundProject:国家现代农业产业技术体系（CARS-14）；国家自然科学基金项目(32072267） |
| Author Name | Affiliation | | LU Shuhuan1, LIU Fang1, HU Xiong1, XIONG Wen1, XIAO Min1,
XIANG Wei2, CHEN Peng3, LI Xiangyu1,2 | 1.CABIO Biotech (Wuhan) Co. , Ltd. ，Wuhan 430073，China
2.Wuhan Zhongke Optics Valley
Green Biotechnology Co. , Ltd. , Wuhan 430075，China
3.Key Laboratory of Oilseeds Processing of
Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition,
Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China |
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| Abstract: |
| To explore the innovative application of n-3 polyunsaturated fatty acid functional oil in the aqueous phase system, the functional oil emulsions were prepared with three emulsifiers from natural sources of soybean phospholipids, whey proteins, and octenylsuccinic acid starch. The thermal and storage stabilities of the emulsions were investigated by determining the particle size, Zeta-potential, microscopic morphology before and after heating, and the particle size, Turbiscan stability index (TSI), and apparent morphology at different storage time. The emulsion hydrogel was coated with xanthan gum and gellan gum, and the rheological and texture properties of the hydrogel were determined. The results showed that the functional oil emulsions prepared with the three emulsifiers were thermally stable after heating at 75 ℃ for 30 min, among which the whey proteins emulsion had the smallest volume mean diameter(D\[4,3\]), no obvious changes in Zeta-potential and microscopic morphology, and were the most thermally stable. With the prolongation of the storage time (0-7 d), there was no obvious change in the D\[4,3\] of the whey proteins emulsion, and the TSI growth was the slowest, the apparent morphology did not show obvious precipitation delamination, the storage stability was the best. The apparent viscosity of the hydrogel prepared by three functional oil emulsions increased at 65 ℃. At 25 ℃, the whey proteins emulsion was overall more favorable than the other two emulsions for improving the energy storage modulus (G′), loss modulus (G″), hardness and adhesion of the hydrogel system, with the hydrogels of whey proteins emulsion and xanthan gum having the highest G′, G″ and hardness. In conclusion, whey proteins as an emulsifier loaded with functional oils has high application value and implementability in the innovative application of finished hydrogel products. |
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