Influence of calcium lactate and pH on emulsification of low-methoxylated citrus pectin in a Pickering emulsion |
| |
| Authors: | Chuanhui Fan Shasha Han Fengxia Liu Yanlong Liu Lufeng Wang |
| |
| Institution: | College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China |
| |
| Abstract: | An emulsion was prepared by homogenizing 30% rapeseed oil with 70% (w/w) aqueous solution. The emulsion viscosity increased when the concentrations of calcium lactate and low-methoxylated citrus pectin (LMP) in the emulsion were increased. A stable emulsion was obtained when the concentrations of LMP and calcium lactate were 1% and 9?mM at pH 3, respectively. Optical microscopy and laser scanning confocal microscopy revealed that the stable emulsion was a Pickering emulsion. In the Pickering emulsion, LMP with calcium formed micro gels that can be absorbed on the oil surface. The emulsifying property of LMP could widen the applications of pectin. |
| |
| Keywords: | Calcium lactate low-methoxylated citrus pectin Pickering emulsion |
|
