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标题：Modulation and Stabilization of Silk Fibroin-Coated Oil-in-Water Emulsions
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作者：Rao, Jia-Jia ; Chen, Zhong-Min ; Chen, Bing-Can 等
期刊名称：Food Technology and Biotechnology
印刷版ISSN：1330-9862
电子版ISSN：1334-2606
出版年度：2009
卷号：47
期号：4
页码：413-420
出版社：Sveuciliste u Zagrebu - Faculty of Food
摘要：The purpose of this study is to prepare and characterize stable oil-in-water emulsions containing droplets coated with silk fibroin. Silk fibroin, a native edible fibrous protein originating from silkworm cocoons, was used to prepare 10 % (by mass) corn oil-in-water emulsions at ambient temperature (pH=7.0, 10 mM phosphate buffer). Emulsions with relatively small mean particle diameter (d32=0.47 μm) and extremely good creaming stability (>7 days) could be produced at silk fibroin concentration of 1 % (by mass). The influence of pH (2–8), thermal processing (60–90 °C, 20 min), and concentration of salt (c(NaCl)=0–250 mM) on the properties and stability of the emulsions was analyzed using ζ-potential, particle size, and creaming stability measurements. The isoelectric point of droplets stabilized with silk fibroin was pH~4. The emulsions were stable to droplet flocculation and creaming at any pH except intermediate value (pH=4.0) when stored at room temperature, which was attributed to their relatively low ζ-potential. Their ζ-potential went from around 25 to –35 mV as the pH was increased from 2 to 8. The emulsions were also stable to thermal treatment (60 and 90 °C for 20 min, pH=3 and 7), with a slight decrease in the magnitude of ζ-potential at temperatures exceeding 60 °C. The emulsions were unstable to aggregation and creaming even at relatively low salt concentrations (c(NaCl)=0–250 mM, pH=3 and 7) as a result of electrostatic screening effects. These results suggest that bulk oil stabilized with silk fibroin has improved physical stability and may provide a new way of creating functional oil products and delivery systems.
关键词：silk fibroin; corn oil; emulsion; stability; pH