產(chǎn)品展廳收藏該商鋪

您好 登錄 注冊

當(dāng)前位置:
美國布魯克海文儀器公司>技術(shù)文章>Nanobrook Omni測量應(yīng)用案例-06

技術(shù)文章

Nanobrook Omni測量應(yīng)用案例-06

閱讀:297          發(fā)布時間:2018-6-19

文獻(xiàn)名: Physicochemical stability of curcumin emulsions stabilized by Ulva fasciata polysaccharide under different metallic ions

 

作者 Ping Shaoa, Qiang Qiua, Hangjun Chenb, Jieyu Zhuc, Peilong Suna

a    Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, China

b    Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China

c    Department of Food Science, Rutgers University, 65 Dudley Rd., New Brunswick, NJ, USA

 

摘要:The aim of this research was to investigate the effect of metallic ions (Na+, Ca2+, K+ and Mg2+) on the physicochemical stability of curcumin emulsions stabilized by Ulva fasciata polysaccharide (UFP). Mean droplet diameter, PdI, zeta-potential, microscopic morphology, and rheological properties of curcumin emulsion stabilized by UFP were investigated. The results showed that different metal ions had significantly different effects on the stability of emulsion. When the effect of Mg2+ was compared with others, it was found that Mg2+ had a pronounced effect on emulsion stability. As for z-average size and PdI, they changed significantly for metallic ions with higher valence. According to the rheology test, Ca2+ could mediate the gelation of UFP emulsions. Besides, with an increase of ionic concentration, the retention rate of curcumin was reduced. In comparison with gum Arabic, the UFP revealed better stability under different metallic ions and ionic concentration at same concentration.

收藏該商鋪

登錄 后再收藏

提示

您的留言已提交成功!我們將在第一時間回復(fù)您~

對比框

產(chǎn)品對比 產(chǎn)品對比 聯(lián)系電話 二維碼 意見反饋 在線交流

掃一掃訪問手機(jī)商鋪
010-62081908
在線留言