Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface.
作者： Ping Shao , Jieru Feng , Peilong Sun , Christos Ritzoulis
DOI: 10.1016/J.IJBIOMAC.2019.04.126
关键词: Resveratrol 、 Rheology 、 Penetration (firestop) 、 Adsorption 、 Emulsion 、 Hydrophobic effect 、 Chemical engineering 、 Whey protein 、 Chemistry 、 Gum arabic
摘要: This work studied the effects of different concentrations gum arabic (GA) on interfacial adsorption kinetics whey protein (WP) at oil-water interface, possibility emulsion stabilized by WP/GA mixtures, and use such emulsions as resveratrol delivery systems. Dynamic interface pressure measurements indicated that change GA concentration significantly affected diffusion, penetration rearrangement WP while hydrodynamic diameter ζ-potential electrostatic hydrophobic interactions between GA. The rheological supported above observations viscoelastic properties emulsion. Adding into oil influenced thus affecting stability encapsulation efficiency resveratrol. mixtures have efficiencies >50% for resveratrol, showed best a 0.2%. These results indicate could effectively improve emulsifying capacity WP, prepared potential to serve carriers bioactive components.
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