Study on stability of grape seed oil/rice hydrolyzed protein emulsion
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Fangyu Duan
,
Ying Zhang
and
Hao Zhang
Abstract
In this study, the stability mechanism of grape seed oil/rice hydrolyzed protein emulsion was studied. The grape seed oil (10% v/v) and rice hydrolyzed protein (2% w/v) were homogenized under high pressure to prepare the emulsion. It was observed by CLSM and Multiple light scatterometer that the emulsion had long-term storage stability, and the average particle size of droplets was 0.984–1.363 µm. ζ-potential ranged from −37.733 mV to −25.633 mV. It is found that the emulsion has strong resistance to temperature, ions and other environmental factors from the macroscopic and microscopic structure, and no emulsion stratification phenomenon occurs. The composite emulsion can be used in the field of food industry and fine chemical industry, which can provide nutrition and functionality of products, its research has certain value and has a wide space for development.
Funding source: National Natural Science Foundation of China Youth Science Fund Project
Award Identifier / Grant number: 32072169
Acknowledgments
National Natural Science Foundation of China Youth Science Fund Project (32072169).
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Author contributions: Fangyu Duan: Methodology, Data curation, Writing – original draft. Ying Zhang: Methodology, Data curation. Yue Wang: Visualization, Investigation. Xu Zhang: Supervision, Software. Hao Zhang: Formal analysis. Wei Zhao: Writing – review & editing.
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Research funding: None declared.
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Conflict of interest statement: The authors declared that they have no conflicts of interest to this work.
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© 2022 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Articles
- A heat-controlled release system of ethyl vanillin based on acyclic cucurbit[n]urils
- The efficient thermal processing of cylindrical multiphase meat: a study on the selection of microwave heating strategy
- Study on stability of grape seed oil/rice hydrolyzed protein emulsion
- Quantitative visualization study on the physical movement and gastric emptying of diced carrot particle in a transparent rat stomach-duodenum model
- Corn silk flour fortification as a dietary fiber supplement: evolution of the impact on paste, dough, and quality of dried noodles
- Improvement of buckwheat noodles quality via differential pressure explosion puffing (DPEP): cooking and structural quality
Articles in the same Issue
- Frontmatter
- Articles
- A heat-controlled release system of ethyl vanillin based on acyclic cucurbit[n]urils
- The efficient thermal processing of cylindrical multiphase meat: a study on the selection of microwave heating strategy
- Study on stability of grape seed oil/rice hydrolyzed protein emulsion
- Quantitative visualization study on the physical movement and gastric emptying of diced carrot particle in a transparent rat stomach-duodenum model
- Corn silk flour fortification as a dietary fiber supplement: evolution of the impact on paste, dough, and quality of dried noodles
- Improvement of buckwheat noodles quality via differential pressure explosion puffing (DPEP): cooking and structural quality
