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Physiochemical characteristics and rheological investigations of camellia oil body emulsions stabilized by gum tragacanth as a coating layer

文献类型： 外文期刊

作者： Farooq, Shahzad 1 ; Abdullah 1 ; Zhang, Cen 3 ; Xi, Yuhang 1 ; Zhang, Hui 1 ;

作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Zhejiang Key Lab Agrofood Proc, Hangzhou 310058, Peoples R China

2.Zhejiang Univ, Ningbo Res Inst, Ningbo 315100, Peoples R China

3.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China

关键词： Camellia oil body; Electrostatic interactions; Activation energy; Thixotropy; Degree of structure recovery

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 377 卷

页码：

收录情况： SCI

摘要： In this work, gum tragacanth (GT) was coated on the camellia oil body (OB) emulsions using an electrostatic deposition technique, and effects were investigated over a wide range of pH values, ionic strengths, temperatures, and freeze-thaw cycles. Special attention has been paid to the rheological features as a function of hydrocolloid concentration, thixotropy (hysteresis loop and in-shear structure recovery), temperature, and frequency. The electrostatic GT-OB surface protein interactions, confirmed by zeta-potential and confocal laser scanning microscopy measurements, led to the reduction of flocculation effects and enhancement of steric stabilization due to the adsorption of polysaccharides to OB surfaces. The activation energy values (Ea) appeared in the range of 21.92 to 8.02 kJ/mol at pH 4 as GT concentration increased from 0 to 1 wt%. The OBs are soft droplets with the degree of structure recovery (DSR) ranged from 0.451 to 0.533; however, GT coating showed synergistic effect on the DSR.

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