Stability of high internal-phase emulsions prepared from phycocyanin and small-molecule sugars

doi:10.1002/jsfa.13184

YIC-IR

	Stability of high internal-phase emulsions prepared from phycocyanin and small-molecule sugars
	Sun, Xiaolin 1; Zhang, Zhong 1,3; Li, Wenjun2 ; Tian, Hongye 1; Yuan, Li 1; Yang, Xingbin 1
发表期刊	JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
ISSN	0022-5142
	2023-12-18
页码	11
关键词	phycocyanin small molecule sugar high internal phase emulsions stability
DOI	10.1002/jsfa.13184
通讯作者	Zhang, Zhong([email protected])
英文摘要	BACKGROUNDThe use of high internal-phase Pickering emulsions in the food industry is widespread due to their excellent stability and special rheological properties. Proteins are often used as food-grade Pickering stabilizers due to their safety and nutritious properties. Nowadays, the development and efficient utilization of novel proteins as Pickering stabilizers has become a new challenge.RESULTSPhycocyanin complexes with small-molecule sugars (SMS), formed as a result of non-thermal interactions, can serve as stabilizers for high internal-phase Pickering emulsions. The addition of SMS-enabled gel-like emulsions significantly reduced the amount of emulsifier used. When the SMS was sorbitol, the emulsion had excellent elastic properties and self-supporting ability and was stable during long-term storage, when subjected to centrifugation, and under different temperature conditions. The fluorescent property of phycocyanin was utilized to investigate the formation mechanism of the emulsion. Small-molecule sugars were able to form 'sugar-shell' structures on the surface of proteins to enhance the structural stability of proteins. Phycocyanin-SMS-stabilized emulsions provided superior protection for photosensitive and volatile substances. The retention rates of trans-resveratrol and n-hexane increased by 384.75% and 30.55%, respectively.CONCLUSIONThese findings will encourage the development of proteins that stabilize Pickering emulsions. They will also provide new ideas for protecting photosensitive and volatile substances. (c) 2023 Society of Chemical Industry.
资助机构	National Key Research and Development Program of China ; National Natural Science Foundation of China ; Open Project of China Food Flavor and Nutrition Health Innovation Center ; Fundamental Research Fund of the Central University ; Chinese Academy of Sciences
收录类别	SCI
语种	英语
关键词[WOS]	CASEIN
研究领域[WOS]	Agriculture ; Chemistry ; Food Science & Technology
WOS记录号	WOS:001126243900001
引用统计	被引频次：2[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.yic.ac.cn/handle/133337/33157
专题	中国科学院烟台海岸带研究所
通讯作者	Zhang, Zhong
作者单位	1.Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Engn Res Ctr High Value Utilizat Western Fruit Res, Shaanxi Engn Lab Food Green Proc & Safety Control,, Xian 710119, Shaanxi, Peoples R China 2.Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai, Peoples R China 3.Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Engn Res Ctr High Value Utilizat Western Fruit Res, Shaanxi Engn Lab Food Green Proc & Safety Control,, Xian 710119, Shaanxi, Peoples R China
推荐引用方式 GB/T 7714	Sun, Xiaolin,Zhang, Zhong,Li, Wenjun,et al. Stability of high internal-phase emulsions prepared from phycocyanin and small-molecule sugars[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2023:11.
APA	Sun, Xiaolin,Zhang, Zhong,Li, Wenjun,Tian, Hongye,Yuan, Li,&Yang, Xingbin.(2023).Stability of high internal-phase emulsions prepared from phycocyanin and small-molecule sugars.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,11.
MLA	Sun, Xiaolin,et al."Stability of high internal-phase emulsions prepared from phycocyanin and small-molecule sugars".JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2023):11.