Mechanism of synergistic stabilization of emulsions by amorphous taro starch and protein and emulsion stability
文献类型： 外文期刊
作者： Fan, Huan 1 ; Zhu, Peilei 1 ; Hui, Gan 1 ; Shen, Yue 1 ; Yong, Zongjie 1 ; Xie, Qingling 1 ; Wang, Mingchun 1 ;
作者机构： 1.Anhui Agr Univ, Dept Food Sci & Engn, Anhui Engn Lab Agroprod Proc, Hefei 230036, Peoples R China
2.Anhui Acad Agr Sci, Inst Hort, Hefei 230031, Peoples R China
关键词： Taro starch; Amorphous starch; Whey protein isolate; Emulsion; Synergistic stabilization; Stability
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 424 卷
页码：
收录情况： SCI
摘要： Amorphous taro starch (TS)/whey protein isolate (WPI) mixtures were prepared using pasting treatment. The TS/WPI mixtures and their stabilized emulsions were characterized to determine the emulsion stability and the mechanism of synergistic stabilization of emulsions. As WPI content increased from 0% to 13%, the paste final viscosity and retrogradation ratio of the TS/WPI mixture gradually decreased from 3683 cP to 2532 cP and from 80.65% to 30.51%, respectively. As the WPI content increased from 0% to 10%, the emulsion droplet size decreased gradually from 96.81 mu m to 10.32 mu m, and the storage modulus G' and stabilities of freeze-thaw, centrifugal, and storage increased gradually. Confocal laser scanning microscopy revealed that WPI and TS were mainly distributed at the oil-water interface and droplet interstice, respectively. Thermal treatment, pH, and ionic strength had little influence on the appearance but had different influences on the droplet size and G', and the rates of droplet size and G' increase under storage varied with different environmental factors.
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