OSA-linear dextrin enhances the compactness of pea protein isolate nanoparticles: Increase of high internal phase emulsions stability

文献类型： 外文期刊

第一作者： Su, Dong-Lin

作者： Su, Dong-Lin;Li, Xiao-Long;Liu, Wen-Jie;Xu, Bao-Cai;Zhang, Bao;Wang, Wu;Li, Xiao-Long;Liu, Wen-Jie;Xu, Bao-Cai;Zhang, Bao;Wang, Wu;Zhang, Bao

作者机构：

关键词： Starch; Octenyl succinic anhydride; Hydrophobic interactions; Heating; Stability; Flocculation

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 404 卷

页码：

收录情况： SCI

摘要： The pea protein isolate nanoparticles/octenyl succinic anhydride linear dextrin (PPINs/OSA-LD) composite particles were fabricated by heating at acidic condition. Heating treatment not only made OSA-LD dissolve, but also promoted the hydrophobic interactions between PPINs and OSA-LD. With the increase of OSA-LD content, the average diameter of composite particles decreased due to the avoidance of hydrophobic aggregation between PPINs during heating, and the composite particles became more compact and regular. The high internal phase emulsions (HIPEs) stabilized by composite particles exhibited smaller droplet size, higher viscosity and modulus attributing to the formation of denser interfacial layer. The results of low field nuclear magnetic resonance proved that the HIPEs stabilized by composite particles showed more uniform distribution of water and oil. This work provided a facile method to fabricate composite particles, which had excellent capacity to stabilize the HIPEs.

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