In:
International Journal of Food Science & Technology, Wiley, Vol. 56, No. 6 ( 2021-06), p. 3034-3043
Abstract:
In this study, emulsion stabilised by soybean soluble polysaccharide (SSPS) and octenyl succinic anhydride modified SSPS (OSA‐SSPS) with high molecular weight (HM W ) at concentrations (2%, 3%, 4%, 5%, 6%) was prepared. The droplet size of emulsion stabilised by OSA‐SSPS (HM W ) was between 150 and 300 nm with a single distribution peak and increased by 0.1 μm after 4 weeks; that of emulsion stabilised by SSPS was between 1 and 5 μm with two distribution peaks and increased by more than 2 μm after 4 weeks. The viscosity of emulsion with OSA‐SSPS (HM W ) was larger than that with SSPS, and the absolute value of zeta potential of microemulsion with SSPS was lower than 43 mV while that of nanoemulsion with OSA‐SSPS (HM W ) was higher than 46 mV. The stability of nanoemulsion with OSA‐SSPS (HM W ) slightly varied with the increase of storage time and concentration, which provided theoretical guidance for the application of OSA‐SSPS in nanoemulsion.
Type of Medium:
Online Resource
ISSN:
0950-5423
,
1365-2621
Language:
English
Publisher:
Wiley
Publication Date:
2021
detail.hit.zdb_id:
2016518-3
detail.hit.zdb_id:
2401430-8
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