期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 164, 期 -, 页码 4628-4637出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2020.09.073
关键词
Polysaccharide nanoparticles; Edible oil; Pickering emulsion
资金
- Provincial Science and Technology Major Project of Tianjin, China [17ZXHLNC00010]
- National Natural Science Foundation of China [31771994]
We herein report chitin-glucan nanofibrils from edible mushroom Flammulina velutipes (CGNFs) as a novel stabilizer for palm oil Pickering emulsion (o/w, 30:70, v:v). Generally, these CGNFs being composed of glucose and glucosamine, are threadlike with 4.9 +/- 1.2 nm wide and 222.6 +/- 91.9 nm long. They were easily absorbed on the oil-water interface to form a compact layer around the oil droplets referring to Pickering emulsion. This emulsion presented shear-thinning and gel-like behaviors, wherein CGNFs concentration had a profound influence on the emulsion volume, droplet size, and stabilization index. Moreover, CGNFs showed an ability to stabilize the emulsion with a minimum of surface coverage approximately 30%. It indicated that moderate concentration of NaCl improved the emulsification effect, and the emulsion were stable in a large range of pH. These CGNFs are easy to prepare, eco-friendly and sustainable, which provides a potential for large-scale application of Pickering emulsion in food and nutraceuticals fields. (C) 2020 Elsevier B.V. All rights reserved.
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