Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion
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- 作者：Duoxia Xu ; Jinjing Zhang ; Yanping Cao ; xdxbtbu@126.com" class="auth_mail" title="E-mail the corresponding author ; Jing Wang ; Junsong Xiao
- 关键词：Microcrystalline cellulose (MCC) ; SPI hydrolysate (SPIH) ; Curcumin emulsion ; Microrheological property ; Freeze-thaw stability
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：66
- 期：Complete
- 页码：590-597
- 全文大小：683 K
文摘
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Multi-techniques of DLS, Turbiscan and DWS were used.
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Microrheological property of curcumin emulsions was changed from purely viscous to viscoelastic by MCC.
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MCC resulted in dense gel network formation and spatial rearrangement of curcumin droplets.
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MCC helped to stabilize the curcumin emulsions freeze-thaw stability.
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Protein hydrolyzate combined with polysaccharide could be effective in protecting bioactive compound in emulsions.