Mechanistic study of synergetic stabilization of Pickering emulsions by corn glutelin and starch complexes
文献类型： 外文期刊
作者： Wang, Yanqi 1 ; Chen, Yuying 1 ; Feng, Liping 1 ; Wang, Fengzhang 1 ; Liu, Ting 1 ; Gu, Fengying 1 ; Wang, Feng 3 ; Huang, Qingrong 2 ; Zheng, Jinkai 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
2.Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA
3.Beijing Union Univ, Coll Biochem Engn, Beijing 100101, Peoples R China
4.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China
关键词： Corn components; Emulsions; Interfacial microstructure; Interfacial rheological properties; Stabilization mechanism
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 463 卷
页码：
收录情况： SCI
摘要： The hydrophobicity of glutelin, zein, and carotenoids has limited the development of corn-based functional food products. This paper aims to construct emulsions stabilized by multiple corn-derived components using a simple and organic solvent-free method. The emulsions comprised oil droplets dispersed in the water, where glutelin and starch were stabilizers. Optimal stability, smaller droplet sizes, and moderate viscosity were achieved with a glutelin/starch ratio of 1:4. The results of the dynamic rheological measurements of bulk emulsions as well as interfacial properties and microstructure revealed that the stability mechanism of glutelin-starch complex was the interplay of the increased continuous phase viscosity and stronger interfacial viscoelastic films. Thus, these combined factors effectively inhibited the creaming and coalescence of oil droplets. Interfacial films also protected the carotenoids. The results of this study elucidate the stabilization mechanism among different cornderived components and therefore guide the design of corn-based personalized nutritional systems.
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