Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan
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- 作者：Duoxia Xu ; Zulipiya Aihemaiti ; Yanping Cao ; xuduoxia@th.btbu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Chao Teng ; Xiuting Li
- 关键词：Lutein emulsion ; Multilayer ; Whey protein isolate (WPI)&ndash ; flaxseed gum (FG)&ndash ; chitosan (CTS) ; Physicochemical stability ; Microrheological property
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 July 2016
- 年：2016
- 卷：202
- 期：Complete
- 页码：156-164
- 全文大小：1402 K
文摘
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Multilayer emulsions had better stability to droplet flocculation and aggregation.
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1 wt% CTS had a pronounced effect on the microstructure and stability of lutein emulsion.
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CTS led to increases of MVI and EI for emulsions due to CTS embedding in the network.
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CTS helped to chemically stabilize lutein emulsions.
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Combination of WPI–FG–CTS and EDTA or α-tocopherol was an effective method to control lutein degradation.