PDF(Pubmed)
Abstract：
Pasteurization, as a meaningful part of food processing, has received growing attention for regulating Pickering emulsion stability. In this research, the role of pasteurization and konjac glucomannan (KGM) in the modulation of Pickering emulsion properties was investigated. The results showed that the network structure formed by KGM inhibited the agglomeration of droplets due to pasteurization, which improved the heat stability of the Pickering emulsion. Increasing the concentration of KGM improved the densification of its network structure, as evidenced by the enhanced viscoelasticity of the emulsion after pasteurization. The retention rate of β-carotene encapsulated in the Pickering emulsion could reach 99% after pasteurization at 65 °C for 30 min. Moreover, pasteurization further enhanced the inhibitory effect of KGM on free fatty acid release and implemented a manageable release of β-carotene. This research offers theoretical guidance for the construction of highly stable Pickering emulsions for delivering temperature-sensitive hydrophobic ingredients.
摘要：
巴氏灭菌,作为食品加工的重要组成部分，Pickering乳液稳定性的调节越来越受到关注。在这项研究中,研究了巴氏杀菌和魔芋葡甘露聚糖（KGM）在Pickering乳液性能调节中的作用。结果表明，KGM形成的网络结构抑制了巴氏杀菌引起的液滴团聚，提高了Pickering乳液的热稳定性。KGM浓度的增加改善了其网络结构的致密化，如巴氏灭菌后乳液的粘弹性增强所证明的。在65°C巴氏灭菌30分钟后，包裹在Pickering乳液中的β-胡萝卜素的保留率可以达到99％。此外，巴氏杀菌进一步增强了KGM对游离脂肪酸释放的抑制作用，并实现了β-胡萝卜素的可控释放。该研究为构建用于递送温度敏感疏水成分的高度稳定的Pickering乳液提供了理论指导。
