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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ftpubmed:oai:pubmedcentral.nih.gov:7786637 2023-05-15T13:52:02+02:00 Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound Hu, Sijie Wu, Jianhai Zhu, Beiwei Du, Ming Wu, Chao Yu, Cuiping Song, Liang Xu, Xianbing 2020-07-30 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 en eng Elsevier http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786637/ http://www.ncbi.nlm.nih.gov/pubmed/32759019 http://dx.doi.org/10.1016/j.ultsonch.2020.105294 © 2020 Elsevier B.V. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). CC-BY-NC-ND Ultrason Sonochem Original Research Article Text 2020 ftpubmed https://doi.org/10.1016/j.ultsonch.2020.105294 2021-01-10T01:42:03Z 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. Text Antarc* Antarctic Antarctic Krill Euphausia superba PubMed Central (PMC) Antarctic Ultrasonics Sonochemistry 70 105294 |
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English |
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Original Research Article |
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Original Research Article Hu, Sijie Wu, Jianhai Zhu, Beiwei Du, Ming Wu, Chao Yu, Cuiping Song, Liang Xu, Xianbing Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound |
topic_facet |
Original Research Article |
description |
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. |
format |
Text |
author |
Hu, Sijie Wu, Jianhai Zhu, Beiwei Du, Ming Wu, Chao Yu, Cuiping Song, Liang Xu, Xianbing |
author_facet |
Hu, Sijie Wu, Jianhai Zhu, Beiwei Du, Ming Wu, Chao Yu, Cuiping Song, Liang Xu, Xianbing |
author_sort |
Hu, Sijie |
title |
Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound |
title_short |
Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound |
title_full |
Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound |
title_fullStr |
Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound |
title_full_unstemmed |
Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound |
title_sort |
low oil emulsion gel stabilized by defatted antarctic krill (euphausia superba) protein using high-intensity ultrasound |
publisher |
Elsevier |
publishDate |
2020 |
url |
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 |
geographic |
Antarctic |
geographic_facet |
Antarctic |
genre |
Antarc* Antarctic Antarctic Krill Euphausia superba |
genre_facet |
Antarc* Antarctic Antarctic Krill Euphausia superba |
op_source |
Ultrason Sonochem |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786637/ http://www.ncbi.nlm.nih.gov/pubmed/32759019 http://dx.doi.org/10.1016/j.ultsonch.2020.105294 |
op_rights |
© 2020 Elsevier B.V. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
op_rightsnorm |
CC-BY-NC-ND |
op_doi |
https://doi.org/10.1016/j.ultsonch.2020.105294 |
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Ultrasonics Sonochemistry |
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70 |
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105294 |
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1766256222242078720 |