WBAXs-SPI复合乳液填充凝胶的制备及其性能的研究
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摘要
研究了以漆酶和温度为诱导制备WBAXs-SPI复合乳液填充凝胶,并与不同凝胶的性能相比较。结果表明:WBAXs-SPI复合凝胶比单一网络凝胶具备更强的机械性能、更强更稳定的网络结构。由于乳液在凝胶网络中起到填充的作用,所以乳液填充凝胶比水凝胶具备更好的机械性能、更强更稳定的网络结构。而WBAXs-SPI复合乳液填充凝胶即具备双网络结构又具备乳液对网络进行支撑,所以其硬度最高,储能模量G’值最高,这证明其机械性能最好,网络结构最强。但是红外结果表明实验所制备的乳液填充凝胶为非活性填充,所以凝胶的机械性能提升幅度有限。
A novel emulsion-filled gel stabilized by WBAXs-SPI was induced by laccase and the temperature. And it was compared with the different gels. The results showed that WBAXs-SPI mixed gels had better mechanical properties, stronger and more stable network structure than single network gels.The emulsion-filled gels had better mechanical properties, stronger and more stable network structure than the hydrogels, because the emulsion played the filling role in the gel network structure. The WBAXsSPI mixed emulsion-filled gels had the double network structure and the emulsion to support the network,so it had the highest hardness and the highest value of G'. And it proved that it had the best mechanical properties, the strongest and the most stable network structure. However, the FTIR results showed that the emulsion-filled gels prepared in this experiment were inactive filled gels and the mechanical properties of the gels were limited.
A novel emulsion-filled gel stabilized by WBAXs-SPI was induced by laccase and the temperature. And it was compared with the different gels. The results showed that WBAXs-SPI mixed gels had better mechanical properties, stronger and more stable network structure than single network gels.The emulsion-filled gels had better mechanical properties, stronger and more stable network structure than the hydrogels, because the emulsion played the filling role in the gel network structure. The WBAXsSPI mixed emulsion-filled gels had the double network structure and the emulsion to support the network,so it had the highest hardness and the highest value of G'. And it proved that it had the best mechanical properties, the strongest and the most stable network structure. However, the FTIR results showed that the emulsion-filled gels prepared in this experiment were inactive filled gels and the mechanical properties of the gels were limited.
引文
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[3]Feng W,Yue C,Wusigale,et al.Preparation and characterization of emulsion-filled gel beads for the encapsulation and protection of resveratrol andα-tocopherol[J].Food Research International,2018.
[4]王立博,陈复生,殷丽君,等.小麦阿拉伯木聚糖水凝胶结构及流变特性[J].食品科学,2017,38(13):41-46.
[5]刘成龙,殷丽君,陈复生,等.优良乳化特性麦麸阿拉伯木聚糖制备工艺优化[J].食品工业科技,2018,(5).
[6]Guo J,Jin Y C,Yang X Q,et al.Computed microtomography and mechanical property analysis of soy protein porous hydrogel prepared by homogenizing and microbial transglutaminase cross-linking[J].Food Hydrocolloids,2013,31(2):220-226.
[7]Ayala-Soto F E,Serna-Saldívar S O,Pérez-Carrillo E,et al.Relationship between hydroxycinnamic profile with gelation capacity and rheological properties of arabinoxylans extracted from different maize fiber sources[J].Food Hydrocolloids,2014,39(39):280-285.
[8]Jiang Y,Meng X,Wu Z,et al.Modified chitosan thermosensitive hydrogel enables sustained and efficient anti-tumor therapy via intratumoral injection[J].Carbohydr Polym,2016,144:245-253.
[9]Dickinson E.Emulsion gels:The structuring of soft solids with protein-stabilized oil droplets[J].Food Hydrocolloids,2012,28(1):224-241.
[10]Ercili-Cura D,Lille M,Legland D,et al.Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase[J].Food Hydrocolloids,2013,30(1):419-427.
[11]Cuadri A A,Bengoechea C,Romero A,et al.A naturalbased polymeric hydrogel based on functionalized soy protein[J].European Polymer Journal,2016,164(85):164-174.
[12]Jiang J,Xiong Y L.Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase[J].Meat Science,2013,93(3):469-476.
[13]麦克纳,李云飞.食品质构学──半固态食品[M].北京:化学工业出版社,2006:33.
[14]Line VLS,Remondetto GE,Subirade M.Cold gelation of beta-lactoglobulin oil-in-water emulsions[J].Food Hydrocolloids,2005,19(2):269-278.