Preparation of gelatin-starch shell-yolk microspheres by water-in-water emulsion method: Effects of starch crystal type and cross-linking

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成果类型：

期刊论文

作者：

Zhang, Zhirenyong*;He, Xiaoxue;Yan, Ting;He, Yuyu;Zeng, Chaoxi;...

通讯作者：

Zhang, Zhirenyong;Li, Qingming;Xia, HP

作者机构：

[Zeng, Chaoxi; Li, Qingming; Yan, Ting; Xia, Huiping; He, Yuyu; He, Xiaoxue; Zhang, Zhirenyong] Hunan Agr Univ, Coll Food Sci & Technol, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China.

[Zeng, Chaoxi; Xia, Huiping] Hunan Agr Univ, Hunan Rapeseed Oil Nutr Hlth & Deep Dev Engn Techn, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China.

[Guo, Shiyin] Hunan Univ Sci & Technol, Sch Life & Hlth Sci, Xiangtan 411201, Hunan, Peoples R China.

通讯机构：

[Li, QM; Xia, HP ; Zhang, ZRY] H

Hunan Agr Univ, Coll Food Sci & Technol, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China.

语种：

英文

关键词：

Gelatin-starch microsphere;Shell-yolk structure;Water-in-water emulsion;Genipin;Cross-linking

期刊：

Food Hydrocolloids

ISSN：

0268-005X

年：

2024

卷：

154

页码：

110134

DOI：

10.1016/j.foodhyd.2024.110134

基金类别：

Natural Science Foundation of Hunan Province [2022JJ40180]; Scientific Research Project of Hunan Provincial Education Department-Outstanding Youth Project [22B0231]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学技术学院

摘要：

In this study, gelatin-starch shell-yolk microspheres were prepared by water-in-water emulsion method using three different crystal types of plant rhizome starches. The microspheres were then cross-linked using chemical and natural cross-linking agents. The effects of starch crystal type and cross-linking on microsphere quality were investigated. The morphology of microspheres was spherical or nearly spherical and possessed a smooth surface. Uncross-linked microspheres had a high swelling capacity of up to about 750%. After cross-linking, the swelling of the microspheres was inhibited, and a d...

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Preparation of gelatin-starch shell-yolk microspheres by water-in-water emulsion method: Effects of starch crystal type and cross-linking

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