Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion

文献类型： 外文期刊

第一作者： Liu, Yuan

作者： Liu, Yuan;Wei, Zhen-Cheng;Deng, Yuan-Yuan;Zhang, Yan;Tang, Xiao-Jun;Li, Ping;Liu, Guang;Zhang, Ming-Wei;Liu, Yuan;Dong, Hao

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关键词： food-grade emulsifiers; compound emulsion; succinylated monoglyceride; emulsion properties; emulsion stability

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

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年卷期： 2020 年 25 卷 3 期

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收录情况： SCI

摘要： The improvement of food-grade emulsifiers in the properties and stability of complex emulsion has attracted much interest. In this study, the effects of six food-grade emulsifiers with a hydrophilic-lipophilic balance (HLB) range of 3.4-8.0 on a casein-maltodextrin-soybean oil compound emulsion were investigated by centrifugal precipitation rate (CPR), emulsifying activity index (EAI), microrheological properties, zeta potential, average particle size, and Turbiscan stability index (TSI). The optimal amounts of added succinylated monoglyceride (SMG) and polyglycerol fatty acid ester were 0.0025% and 0.1% (w/w), respectively, while that of the other four emulsifiers was 0.2% (w/w), according to the CPR. Thereinto, the SMG-stabilized emulsion exhibited the highest emulsifying activity and the lowest viscosity value and possessed the highest stability over 14 days of storage, which was indicated by the lowest TSI value and the smallest change in delta backscattering signal, relative to those of the other groups. Moreover, the emulsion stabilized by SMG displayed better emulsion stability than the control under a range of pH (6.0-8.0) and calcium ion concentrations (0-10 mM), which was attributed to the increased zeta potential value and the decreased average particle size of droplets with the addition of SMG. The present study provides a basic understanding for SMG improving the properties and stability of the complex emulsion.

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