Reichert Corina L, Salminen Hanna, Leuenberger Bruno H, Hinrichs Jörg, Weiss Jochen
Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstraße 21/25, P.O. Box 70599, Stuttgart, Germany.
DSM Nutritional Products, Research and Development, P.O. Box 2676, 4002, Basel, Switzerland.
J Food Sci. 2015 Nov;80(11):E2495-503. doi: 10.1111/1750-3841.13097. Epub 2015 Oct 12.
The miscibility behavior of mixed surfactant systems and the influence of extrinsic parameters are crucial for their application as emulsifiers. Therefore, the objective of this study was to evaluate the miscibility behavior of mixed systems composed of commercial Quillaja saponin and a co-surfactant, namely sodium caseinate, pea protein, rapeseed lecithin, or egg lecithin. These mixtures were evaluated macro- and microscopically at different concentration ratios (maximum concentration 5% w/v) at pH 3, 5, and 7 at 25 °C. The individual ingredients were also assessed for their charge properties and surface hydrophobicity. The results showed that Quillaja saponin-caseinate mixtures were miscible only at pH 7, and showed aggregation and precipitation at lower pH due to increasing electrostatic attraction forces. Rheological measurements showed that Quillaja saponin-pea protein mixtures formed gelled structures at all tested pH values mainly via association of hydrophobic patches. Quillaja saponins mixed with rapeseed lecithin were miscible at all tested pH values due to electrostatic repulsion. Quillaja saponin-egg lecithin mixtures aggregated independent of pH and concentration ratio. The microscopic analysis revealed that the lower the pH and the higher the Quillaja saponin ratio, the denser were the formed Quillaja saponin-egg lecithin aggregates. The results are summarized in ternary phase diagrams that provide a useful tool in selecting a surfactant system for food applications.
混合表面活性剂体系的混溶行为以及外在参数的影响对于其作为乳化剂的应用至关重要。因此，本研究的目的是评估由商业皂树皂苷与一种助表面活性剂（即酪蛋白酸钠、豌豆蛋白、菜籽卵磷脂或蛋黄卵磷脂）组成的混合体系的混溶行为。在25℃下，于pH 3、5和7条件下，以不同浓度比（最大浓度5% w/v）对这些混合物进行宏观和微观评估。还对各成分的电荷性质和表面疏水性进行了评估。结果表明，皂树皂苷 - 酪蛋白酸钠混合物仅在pH 7时可混溶，在较低pH下由于静电吸引力增加而出现聚集和沉淀。流变学测量表明，皂树皂苷 - 豌豆蛋白混合物在所有测试的pH值下主要通过疏水斑块的缔合形成凝胶结构。皂树皂苷与菜籽卵磷脂混合在所有测试的pH值下均可混溶，这是由于静电排斥作用。皂树皂苷 - 蛋黄卵磷脂混合物的聚集与pH和浓度比无关。微观分析表明，pH越低且皂树皂苷比例越高，形成的皂树皂苷 - 蛋黄卵磷脂聚集体就越致密。结果总结在三元相图中，该图为选择用于食品应用的表面活性剂体系提供了一个有用的工具。
