刘薇同学在Food Hydrocolloids期刊发表题为“Improvement of O/W emulsion stability and rheological properties by highly branched cyclic dextrin and preparation of a novel emulsion gel”的学术论文。

本研究以高支环糊精(HBCD)为稳定剂，制备了一种低油乳液凝胶(20%，v/v)。结果表明，当浓度达到特定阈值(40% wt%)时，HBCD可有效阻止油滴聚结。所有样品在4℃下均表现出致密的网状结构和弹性固体性质。荧光图像显示，冷冻后的油滴趋于不规则，表明HBCD分子在低温下聚集。傅里叶变换红外光谱及其反褶积结果显示羟基峰移位，R1046/1022增加。此外，再结晶HBCD样品的x射线扩散谱在17°和22°处出现了新的晶峰。说明乳状凝胶中HBCD的氢键和有序结构在贮存过程中有所增加。因此，氢键稳定的支链双螺旋结构的形成和有序排列促进了HBCD的再结晶和自组装，最终形成稳定的凝胶结构。该研究为功能性食品结构乳剂的开发提供了理论可行性。

原文链接：

https://doi.org/10.1016/j.foodhyd.2024.110319

原文摘要：

The objective of this study was to formulate and investigate a low-oil emulsion gel (20%, v/v) stabilized by highly branched cyclic dextrin (HBCD). The results indicated that HBCD effectively prevented the coalescence of oil droplets when the concentration reached a specific threshold (40 wt%). All samples exhibited dense network structure and elastic solid properties when stored at 4 °C. Fluorescence images showed the oil droplets tended to be irregular after refrigeration, indicating HBCD molecules aggregated under low temperature. Fourier transform infrared spectroscopy and its deconvolution results displayed a shift in the hydroxyl peak and an increase in R1046/1022. Additionally, new crystalline peaks emerged at 17° and 22° in the X-ray diffusion spectra of recrystallized HBCD samples. It suggested the hydrogen bonds and ordered structure of HBCD were increased in the emulsion gels during storage. Therefore, the formation and orderly arrangement of double helix structures of the branched chains which stabilized by hydrogen bonds promoted the recrystallization and self-assembly of HBCD, ultimately resulting in the formation of a stable gel structure. The research provided theoretical feasibility for the development of structured emulsions for functional foods.