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Fabrication of the W/O/W emulsions loaded with Torreya grandis protein hydrolysate/polysaccharide complexes in the internal water: Characterization and stability. | LitMetric

Fabrication of the W/O/W emulsions loaded with Torreya grandis protein hydrolysate/polysaccharide complexes in the internal water: Characterization and stability.

Int J Biol Macromol

College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China; National Grain Industry (High-Quality Rice Storage in Temperate and Humid Region) Technology Innovation Center, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China. Electronic address:

Published: September 2024

AI Article Synopsis

Article Abstract

In this study, the effect of Torreya grandis protein enzymatic hydrolysates (TGPH)/alginate dialdehyde (ADA) complexes in the internal aqueous phase on the physical stability of the water-in-oil-in-water (W/O/W) emulsions was studied. In the case of TGPH/ADA emulsions, the presence of ADA decreased the apparent viscosity of the emulsions and changed the flow behavior from shear thinning to Newtonian, leading to a decrease in volume-weighted average droplet diameter (D) of the emulsions. Additionally, the emulsions at the TGPH/ADA ratios of 1:1 showed a lower turbiscan stability index (TSI) value, and smaller change in delta backscattering signal, compared to the emulsions. The enhanced pH stability and storage stability of the emulsions at the TGPH/ADA ratios of 1:1 was due to the formation of Schiff bases between TGPH and ADA. These results suggested that the covalent cross-linking of TGPH with ADA could significantly improve the stability of the emulsions, which provided an effective means for the development of new food-grade protein-polysaccharide complexes stabilized emulsions.

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http://dx.doi.org/10.1016/j.ijbiomac.2024.136002DOI Listing

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