Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound

Emulsion gels with low oil contents have been continuously developed in recent decades. In this study, the use of high-intensity ultrasound for the preparation of low oil emulsion gel (oil fraction of 0.25) was investigated. Specifically, defatted Antarctic krill protein (dAKP) was used to stabilize...

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Bibliographic Details
Published in:Ultrasonics Sonochemistry
Main Authors: Hu, Sijie, Wu, Jianhai, Zhu, Beiwei, Du, Ming, Wu, Chao, Yu, Cuiping, Song, Liang, Xu, Xianbing
Format: Text
Language:English
Published: Elsevier 2020
Subjects:
Original Research Article
Antarctic
Antarc*
Antarctic Krill
Euphausia superba
Online Access:http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786637/
http://www.ncbi.nlm.nih.gov/pubmed/32759019
https://doi.org/10.1016/j.ultsonch.2020.105294
Description
Summary:Emulsion gels with low oil contents have been continuously developed in recent decades. In this study, the use of high-intensity ultrasound for the preparation of low oil emulsion gel (oil fraction of 0.25) was investigated. Specifically, defatted Antarctic krill protein (dAKP) was used to stabilize the interface of soybean oil and water. Then, the microstructure and the stabilization mechanism of the formed emulsion gel were evaluated by cryo-SEM, CLSM, zeta potential, rheological measurements, and FTIR. Besides, the particle diameter was measured to be around 5 μm. The results of CLSM indicated that the emulsion gel was the oil-in-water type. The emulsion gel exhibited gel-like viscoelastic behavior even at a low concentration of dAKP due to the formation of a rigid particle network while the rheological behavior of the emulsion gel was significantly affected by the concentration of dAKP. The stabilization of the emulsion gel can be maintained by space steric hindrance and hydrophobic interactions between particles in the emulsion gel system.

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