The MacDiarmid Institute for Advanced Materials and Nanotechnology, School of Chemical and Physical Sciences, Victoria University of Wellington, Wellington, New Zealand.
J Colloid Interface Sci. 2013 Aug 1;403:7-15. doi: 10.1016/j.jcis.2013.03.026. Epub 2013 Apr 3.
Macroscopic properties and ensemble average diffusion of concentrated (dispersed phase 50-60 wt%) Na-caseinate-stabilised emulsions for three different oils (soybean oil, palm olein and tetradecane) were explored. On a volume fraction basis, pulsed gradient stimulated echo (PGSTE)-NMR data show that droplet dynamics for all three systems are similar within a region of the emulsion morphology diagram. The exact limits of the emulsion space depend however on which oil is considered. The reduced solubility of tetradecane in water, and Na-caseinate in tetradecane, result in the stabilisation of flocs during formulation. Floc formation is not observed when soybean oil or palm olein is used under identical emulsion formulation conditions. Linear rheology experiments provide indirect evidence that the local structure and the properties of the thin film interfacial domain of tetradecane emulsions vary from those of soybean oil and palm olein emulsions. Collectively these data indicate that protein/oil interactions within a system dominate over specific oil droplet structure and size distribution, which are similar in the three systems.
本研究考察了三种不同油（大豆油、棕榈仁油和十四烷）的浓度（分散相 50-60wt%）的纳豆蛋白稳定乳液的宏观性质和整体平均扩散。在体积分数的基础上，脉冲梯度激发回波（PGSTE）-NMR 数据表明，所有三种体系的液滴动力学在乳液形态图的一个区域内是相似的。然而，确切的乳液空间的限制取决于所考虑的油。由于十四烷在水中和纳豆蛋白在十四烷中的溶解度降低，导致在配方过程中形成了絮凝物。当大豆油或棕榈仁油在相同的乳液配方条件下使用时，不会观察到絮凝物的形成。线性流变学实验提供了间接证据，表明十四烷乳液的局部结构和薄膜界面域的性质与大豆油和棕榈仁油乳液不同。这些数据表明，在一个体系中，蛋白质/油相互作用超过了特定的油滴结构和尺寸分布，而这在三种体系中是相似的。
