Effects of Different Treatment Methods on the Structure and Properties of High Internal Phase Emulsion Stabilized by Chitosan/Arabic Gum Composite Particles

被引：0
|
作者：
Xu T. [1 ,2 ]
Han J. [1 ,2 ]
Chen F. [1 ]
Dou X. [1 ]
Gao C. [2 ]
Tang X. [2 ]
机构：
[1] College of Food Engineering, Harbin University of Commerce, Harbin
[2] Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 20期
关键词：
arabic gum; chitosan; high internal phase emulsion; polyelectrolyte;
D O I：
10.7506/spkx1002-6630-20221110-106
中图分类号：
学科分类号：
摘要：
This study was executed in order to further improve the emulsion stability of chitosan/gum arabic composite particles and to regulate the rheological properties of high internal phase emulsions stabilized by it. Chitosan/gum arabic composite particles were prepared by different treatments and were used to stabilize high internal phase emulsions. The effects of the structure and properties of the particles on the structure, rheological properties and stability of high internal phase emulsions were explored. The results showed that compared with the control group (pH 5.0), ultrasonic and heat treatments significantly increased the yield of composite particles. There was no significant difference in the particle size or stability of the high internal phase emulsions stabilized by the treated and control composite particles, while the oil binding capacity and viscoelasticity were significantly improved. pH increase to 7.0 and sodium tripolyphosphate crosslinking had a negative effect on the yield of particles, making the composite particles exhibit poor emulsion stability and oil binding ability. The above findings showed that ultrasonic and heat treatments could improve the stability and adjust the rheological properties of chitosan/gum arabic composite particle-stabilized high internal phase emulsion, which shows potential in food texture regulation and fat substitutes with different textures. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：35 / 42
页数：7
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