Narsimhan Ganesan
Biochemical and Food Process Engineering, Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907, USA.
J Colloid Interface Sci. 2009 Feb 15;330(2):494-500. doi: 10.1016/j.jcis.2008.10.080. Epub 2008 Nov 7.
The viscoelastic properties of adsorbed protein layer in food emulsions and foams are important in providing stability to such systems. Linear stability analysis for a protein stabilized aqueous film sandwiched between two semi-infinite oil phases with a viscoelastic liquid-liquid interface is presented. The interfacial dilatational and shear viscoelastic properties are described by Maxwell models. The aqueous film is found to be more stable for smaller values of dilatational (shear) relaxation times and larger values of interfacial dilatational (shear) viscosities. The asymptotic values of maximum growth coefficient for very large and very small values of interfacial dilatational (shear) viscosities were found to be independent of relaxation times and correspond to those for immobile and fully mobile liquid-liquid interfaces respectively. The aqueous film is shown to be more stable for larger viscosities of the oil phase with the maximum growth coefficient approaching zero as the ratio of viscosities of oil and aqueous phases approach very large values and an asymptotic value corresponding to that for a foam film for very small viscosity ratios.
食品乳液和泡沫中吸附蛋白质层的粘弹性特性对于此类体系的稳定性至关重要。本文给出了夹在两个半无限油相之间、具有粘弹性液 - 液界面的蛋白质稳定水膜的线性稳定性分析。界面扩张和剪切粘弹性特性由麦克斯韦模型描述。发现对于较小的扩张（剪切）弛豫时间值和较大的界面扩张（剪切）粘度值，水膜更稳定。对于非常大以及非常小的界面扩张（剪切）粘度值，最大生长系数的渐近值被发现与弛豫时间无关，分别对应于固定和完全移动的液 - 液界面的情况。当油相粘度较大时，水膜表现得更稳定，随着油相和水相粘度之比趋近于非常大的值，最大生长系数趋近于零，而对于非常小的粘度比，渐近值对应于泡沫膜的情况。
