文献类型：期刊文献

中文题名：扇贝裙边蛋白/果胶乳液凝胶制备及其负载白藜芦醇的稳定性

英文题名：Preparation of Scallop Mantle/ Pectin Emulsion Gels and Its Resveratrol Loading-Capacity

作者：Liu, Shiying[1,2]; Lin, Haisheng[1,3]; Chen, Zhongqin[1,3]; Gao, Jialong[1,3]; Tan, Mingtang[1,3]; Zhu, Guoping[1]; Cao, Wenhong[1,3]; Qin, Xiaoming[4]; Zheng, Huina[1,3]

机构：[1] National Shellfish Processing Technology Research and Development Sub-center [Zhanjiang], Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Guangdong, Zhanjiang, 524088, China; [2] Zhanjiang Institute for Food Inspection and Drug Control, Guangdong, Zhanjiang, 524000, China; [3] Shenzhen Research Institute of Guangdong Ocean University, Guangdong, Shenzhen, 518108, China; [4] Southern Marine Science and Engineering Guangdong Laboratory [Zhanjiang], Guangdong, Zhanjiang, 524057, China

年份：2026

卷号：26

期号：7

起止页码：228

外文期刊名：Journal of Chinese Institute of Food Science and Technology

收录：EI(收录号：20263821508748)

语种：中文

外文关键词：Calcium - Calcium ion sensors - Convergence of numerical methods - Crosslinking - Deterioration - Emulsions - Encapsulation - Freezing - Gels - Moisture - Molluscs - pH - Plants (botany) - Precipitation (chemical) - Shellfish - Stability - Thawing - Viscosity

外文摘要：Objectives: The emulsion gels stabilized by scallop skirt protein-pectin spray-dried composite particles were used to evaluate the performance of salt-induced cold-solid emulsion gels loaded with resveratrol at different calcium ion concentrations, and to elucidate the influence of the structural properties of the gels on the stability of resveratrol. Methods: The effects of calcium ion concentration on the gel structure were analyzed by determining the moisture distribution curve, rheological indexes such as viscosity, modulus and creep, and microstructure, and the physicochemical stability of resveratrol was reflected by determining the encapsulation rate and Zeta-potential changes in resveratrol under different environments. Results: The results showed that the rheological properties and water immobilization ability of emulsion gels were enhanced by the enhancement of electrostatic shielding ability and salt-bridge cross-linking at the range of 25 100 mmol/L calcium ion concentration. The apparent viscosity of the emulsion gel induced by 100 mmol/L calcium ion concentration reached a maximum value of 179.37 Pa·s. Microscopic observation verified that calcium ions facilitated the formation of gel network, however, the calcium ions concentration of 150 mmol/L triggered excessive protein aggregation, resulting in structural deterioration and impaired properties of the gels. After resveratrol was encapsulated, its thermal, UV and freeze-thaw stability were significantly improved, the encapsulation rate of resveratrol increased from 3.05% free to 28.29% under 90 °C treatment, from 16.70% free to 35.04% after 4 h of UV irradiation, from 14.38% free to 34.17% after 3 freeze-thaw cycle and the encapsulation rate was not affected by acid-base changes, especially the emulsion gel induced by 100 mmol/L calcium ions was in the range of 39.09%-44.07% at different pH value, which broadened its pH tolerance range, and the stability of resveratrol was positively correlated with the denseness of the gel structure. Conclusions: This study demonstrates that the stability of resveratrol can be improved by loading into emulsion gels, and that the structural properties of emulsion gels can be regulated by controlling the concentration of calcium ions. ? 2026, Chinese Institute of Food Science and Technology. All rights reserved.