Effects of alkali-heat-modified rice residue glutenin on stability of W/O/W double emulsions

GUO Yuanbo; XUE Jing; ZHANG Cheng; WANG Zhixiao; FU Xiangjin; LONG Zhao

doi:10.13652/j.spjx.1003.5788.2023.80269

Shipin yu jixie (Oct 2023)

Effects of alkali-heat-modified rice residue glutenin on stability of W/O/W double emulsions

GUO Yuanbo,
XUE Jing,
ZHANG Cheng,
WANG Zhixiao,
FU Xiangjin,
LONG Zhao

Affiliations

GUO Yuanbo: College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410000 , China
XUE Jing: College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410000 , China
ZHANG Cheng: College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410000 , China
WANG Zhixiao: College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410000 , China
FU Xiangjin: College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410000 , China
LONG Zhao: College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410000 , China

DOI: https://doi.org/10.13652/j.spjx.1003.5788.2023.80269
Journal volume & issue: Vol. 39, no. 8
pp. 42 – 47

Abstract

Read online

Objective: To achieve the application of rice dreg glutelin in emulsions system. Methods: This paper selected alkali-heat modified rice dregs glutenin and span80 as emulsifiers to prepare W/O/W double emulsions by one-step emulsification method, and investigated the effect of protein concentration on the stability of double emulsions to provide the theoretical reference for the preparation of stable double emulsions by one-step emulsification. Results: When the protein mass fraction increased from 0.5% to 2.5%, the large particle size peak disappears in emulsion, the apparent viscosity and viscoelasticity of emulsions were improved, the centrifugal stability and storage stability were enhanced, enhanced dual structure of droplets in microstructure. When the protein mass fraction reached 2.5%, after centrifugation, the whey precipitation index decreased from 37.21% to 10.56%, and the layering time was extended from 6 hours to 96 h. Protein and span80 formed a composite membrane to jointly stabilize the oil-water interface, and formed an intermediate droplet. When the interface protein was enough to form a rigid boundary facial mask, the droplet changed from the intermediate state to a stable dual structure. When the protein mass fraction reached 3.0%, the flocculation of the double emulsions led to the reappearance of the large particle size peak, and the stability was reduced. After centrifugation, the emulsion index was 16.48%, and about 96 hours after preparation, the excess protein was partially involved in the construction of the internal phase droplets, and the other part was separately formed into W/O droplets and adsorbed on the outside of the large volume droplets. Conclusion: Under one-step emulsification method, when the protein content is 2.5%, stable double emulsions can be prepared.

Published in Shipin yu jixie

ISSN: 1003-5788 (Print)
Publisher: The Editorial Office of Food and Machinery
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.ifoodmm.com/spyjxen/home

About the journal

Abstract

Keywords