文献类型：期刊文献

英文题名：Characterization and stability of low-oil emulsion gels with newly shaped droplets stabilized by camellia saponin and k -carrageenan

作者：Li, Shengnan[1,2,3] Li, Panpan[1,3] Wang, Jing[1] Lu, Yanju[3] Chen, Yuxiang[1] Zhao, Zhendong[1] Jiang, Jianxin[2] Cheng, Xian[1] Bi, Liangwu[1]

第一作者：Li, Shengnan

通信作者：Cheng, X[1];Bi, LW[1]

机构：[1]Chinese Acad Forestry, Inst Chem Ind Forest Prod, Natl Engn Lab Biomass Chem Utilizat, Nanjing 210042, Peoples R China;[2]Beijing Forestry Univ, Coll Mat Sci & Technol, Beijing 100083, Peoples R China;[3]Nanjing Forestry Univ, Jiangsu Coinnovat Ctr Efficient Proc & Utilizat Fo, Nanjing 210037, Peoples R China

年份：2024

卷号：149

外文期刊名：FOOD HYDROCOLLOIDS

收录：;EI(收录号：20234815119874);Scopus(收录号：2-s2.0-85177848026);WOS:【SCI-EXPANDED(收录号:WOS:001125105800001)】；

基金：The authors would like to thank the support from the Science and Technology Major Project of Guangxi (AA20302021-7) .

语种：英文

外文关键词：Camellia saponin; Emulsion/emulsion gels; Characterization; Stability; K-carrageenan

摘要：In this study, low oil emulsion gels stabilized by camellia saponin (CS) and different concentrations of carrageenan (KC) were prepared, and the particle size, microstructure, rheology, and stability of the samples were investigated. The experimental results show that the average particle size of emulsion droplets decreased with the increase in KC concentration because adding KC increases the continuous phase's viscosity and prevents the oil droplets from approaching and fusing after homogenization. In addition, the shape of the oil droplets exhibited the formation of a spindle shape. Because the KC forms a spiral as it cools, pulling the sugar chains of the CS adsorbed at the droplet interface toward the ends. As KC formed strong intermolecular hydrogen bonds with the sugar chains in CS, it increased the strength of the fibrous interfacial membrane formed by CS self assembly, resulting in good solid-like properties and excellent stability of the samples. These results suggest that emulsion gels co-stabilized with CS and KC have great potential for solid fat replacement in low-saturated and trans-fat-free foods.