Abstract
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.
Publication Date
10-20-2023
First Page
42
Last Page
47
DOI
10.13652/j.spjx.1003.5788.2023.80269
Recommended Citation
Yuanbo, GUO; Jing, XUE; Cheng, ZHANG; Zhixiao, WANG; Xiangjin, FU; and Zhao, LONG
(2023)
"Effects of alkali-heat-modified rice residue glutenin on stability of W/O/W double emulsions,"
Food and Machinery: Vol. 39:
Iss.
8, Article 6.
DOI: 10.13652/j.spjx.1003.5788.2023.80269
Available at:
https://www.ifoodmm.cn/journal/vol39/iss8/6
References
[1] ESFANJANI A F, JAFARI S M, ASSADPOOR E, et al. Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate[J]. Journal of Food Engineering, 2015, 165: 149-155.
[2] TIAN H Y, XIANG D, LI C F. Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum-locust bean gum mixture: Evaluation of their stability and protection[J]. International Journal of Biological Macromolecules, 2021, 175: 40-48.
[3] LIANG Z Q, CHU H, HOU Z Q, et al. W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus[J]. International Journal of Biological Macromolecules, 2023, 232: 123477.
[4] HAN L, LU K Y, ZHOU S J, et al. Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers[J]. Food Chemistry, 2022, 369: 130918.
[5] 魏慧贤, 钟芳, 麻建国. 各相体积比对W/O/W复合乳状液性质的影响[J]. 食品与机械, 2007, 23（6）: 35-38, 47.
WEI H X, ZHONG F, MA J G. Influences of volume ratios on stability of W/O/W multiple emulsions[J]. Food & Machinery, 2007, 23（6）: 35-38, 47.
[6] 许杨杨, 朱力杰, 刘秀英, 等. 蛋白种类对大豆皂苷—蛋白W/O/W型乳液稳定性的影响[J]. 食品科学, 2022, 43（10）: 36-42.
XU Y Y, ZHU L J, LIU X Y, et al. Effect of protein type on the stability of soyasaponin-soybean protein water-in-oil-in-water type emulsion[J]. Food Science, 2022, 43（10）: 36-42.
[7] XING Y H, LI R Y, XUE L, et al. Double emulsion （W/O/W） gel stabilised by polyglycerol polyricinoleate and calcium caseinate as mangiferin carrier: Insights on formulation and stability properties[J]. International Journal of Food Science & Technology, 2022, 57（8）: 5 268-5 279.
[8] 刘冬雪, 肖茜, 刘成国, 等. 基于熊果酸的W/O/W型Pickering乳液制备方法[J]. 食品与机械, 2023, 39（2）: 176-181.
LIU D X, XIAO Q, LIU C G, et al. Preparation of W/O/W Pickering emulsion based on ursolic acid[J]. Food & Machinery, 2023, 39（2）: 176-181.
[9] 翟晓梅. 一步法制备W/O/W型乳状液形成的关键因素研究[D]. 上海: 上海应用技术大学, 2018: 2-3.
ZHAI X M. Study on influencing factors of W/O/W multiple emulsions formed by one-step emulsification[D]. Shanghai: Shanghai Institute of Technology, 2018: 2-3.
[10] 梁安源. pH协同热处理对米渣蛋白—黄原胶复合物交互作用的影响[D]. 长沙: 中南林业科技大学, 2021: 9.
LIANG A Y. Effect of pH synergistic heat treatment on the interaction of rice dregs protein-xanthan gum complex[D]. Changsha: Central South University of Forestry and Technology, 2021: 9.
[11] 耿肖倩, 龙肇, 刘宁. 米渣蛋白改性研究进展及其应用[J]. 食品与发酵工业, 2021, 47（17）: 307-314.
GENG X Q, LONG Z, LIU N. Research progress and application of rice dreg protein modification[J]. Food and Fermentation Industries, 2021, 47（17）: 307-314.
[12] 周小玲, 李娜, 张冬生. 高温高湿处理对小麦中蛋白质性质的影响[J]. 食品与机械, 2021, 37（7）: 7-13.
ZHOU X L, LI N, ZHANG D S. Effects of high-temperature and high-humidity treatment on the properties of the proteins from wheat flour[J]. Food & Machinery, 2021, 37（7）: 7-13.
[13] YU N X, JIANG C J, NING F J, et al. Protein isolate from Stauntonia brachyanthera seed: Chemical characterization, functional properties, and emulsifying performance after heat treatment[J]. Food Chemistry, 2021, 345: 128542.
[14] 黄慧, 王传洋, 李世超, 等. 贮藏过程中米谷蛋白纤维聚集体理化性质变化规律[J]. 食品与机械, 2022, 38（6）: 137-143.
HUANG H, WANG C Y, LI S C, et al. Changes of physicochemical properties of rice glutelin fibril aggregates during storage[J]. Food & Machinery, 2022, 38（6）: 137-143.
[15] LIU L L, ZENG J H, SUN B Y, et al. Ultrasound-assisted mild heating treatment improves the emulsifying properties of 11S globulins[J]. Molecules, 2020, 25（4）: 875.
[16] LI L Y, CAI R Y, WANG P, et al. Manipulating interfacial behavior and emulsifying properties of myosin through alkali-heat treatment[J]. Food Hydrocolloids, 2018, 85: 69-74.
[17] 孙媛. 改良Osborne法分级分离四种小麦蛋白的研究[D]. 广州: 华南理工大学, 2015: 34.
SUN Y. Modification of Osborne method for fractionation of four wheat bran proteins[D]. Guangzhou: South China University of Technology, 2015: 34.
[18] 李鹤林. 米糠酸败诱导的蛋白质氧化对米糠蛋白乳液稳定性影响及机制研究[D]. 长沙: 中南林业科技大学, 2022: 14.
LI H L. Effects of rice bran rancidity-induced protein oxidation on the emulsion stability of rice bran protein and its mechanism[D]. Changsha: Central South University of Forestry and Technology, 2022: 14.
[19] 代克克, 陈碧芬, 黄丽华, 等. 蛋白质用量对黄油基淡奶油搅打前乳液性质及搅打性能的影响[J]. 食品科学, 2020, 41（14）: 23-29.
DAI K K, CHEN B F, HUANG L H, et al. Effects of protein concentration on emulsion properties before whipping and whipping properties of butter-based whipping cream[J]. Food Science, 2020, 41（14）: 23-29.
[20] 张莉丽, 唐传核. 两步乳化法改善蛋白基高内相乳液稳定性[J]. 现代食品科技, 2020, 36（11）: 180-187.
ZHANG L L, TANG C H. Improving the stability of protein-based high internal phase emulsions by two-step emulsifying method[J]. Modern Food Science and Technology, 2020, 36（11）: 180-187.
[21] 程欢, 唐传核. 不同HLB值非离子型表面活性剂与粘蛋白的相互作用[J]. 现代食品科技, 2018, 34（9）: 64-69.
CHENG H, TANG C H. Interaction between nonionic surfactants with different HLB values and mucin[J]. Modern Food Science and Technology, 2018, 34（9）: 64-69.
[22] ASSADPOUR E, MAGHSOUDLOU Y, JAFARI S M, et al. Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions[J]. International Journal of Biological Macromolecules, 2016, 86: 197-207.
[23] FRANK K, KHLER K, SCHUCHMANN H P. Formulation of labile hydrophilic ingredients in multiple emulsions: Influence of the formulation's composition on the emulsion's stability and on the stability of entrapped bioactives[J]. Journal of Dispersion Science and Technology, 2011, 32（12）: 1 753-1 758.
[24] 颜东琼, 章绍兵, 和文昭. 吐温20对界面大豆分离蛋白的取代及其对乳液稳定性的影响[J]. 中国油脂, 2020, 45（2）: 63-68.
YAN D Q, ZHANG S B, HE W S. Competitive substitution of soy protein isolate by Tween 20 at interface and its effect on emulsion stability[J]. China Oils and Fats, 2020, 45（2）: 63-68.