多糖包被的蛋白质颗粒对水包水乳液的稳定作用
Stabilization of Water-in-Water Emulsions by Polysaccharide-Coated Protein Particles.
作者信息
de Freitas Rilton A, Nicolai Taco, Chassenieux Christophe, Benyahia Lazhar
机构信息
IMMM, Polymères, Colloïds, Interfaces Department, UMR CNRS Université du Maine , 72085 Le Mans cedex 9, France.
BioPol, Chemistry Department, Federal University of Paraná , 81531-980 Curitiba, Paraná, Brazil.
出版信息
Langmuir. 2016 Feb 9;32(5):1227-32. doi: 10.1021/acs.langmuir.5b03761. Epub 2016 Jan 26.
The phase diagram of mixtures of xyloglucan (XG) and amylopectin (AMP) in aqueous solution is presented. Water-in-water emulsions prepared from mixtures in the two-phase regime were studied in detail, and the interfacial tension was determined. It is shown that the emulsions can be stabilized by addition of β-lactoglobulin microgels (βLGm), but only at pH ≤ 5.0. Excess βLGm preferentially entered the AMP phase at pH > 5.0 and the XG phase at lower pH. The inversion was caused by adsorption of XG onto βLGm that started below pH 5.5. It is shown that modification of the surface of particles by coating with polysaccharides is a potential lever to control stabilization of water-in-water emulsions.
给出了木葡聚糖（XG）和支链淀粉（AMP）在水溶液中的混合物相图。对在两相体系中由混合物制备的水包水乳液进行了详细研究，并测定了界面张力。结果表明，添加β-乳球蛋白微凝胶（βLGm）可使乳液稳定，但仅在pH≤5.0时有效。在pH>5.0时，过量的βLGm优先进入AMP相，而在较低pH时进入XG相。这种转变是由XG在pH 5.5以下开始吸附到βLGm上引起的。结果表明，通过用多糖包被来修饰颗粒表面是控制水包水乳液稳定性的一个潜在手段。
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