Institute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Faculty of Engineering, Las Heras 2214, C1127AAQ Ciudad de Buenos Aires, Argentina.
Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), Campus Miguelete, 25 de Mayo y Francia, 1650 San Martín, Provincia de Buenos Aires, Argentina.
Food Res Int. 2017 Oct;100(Pt 1):143-150. doi: 10.1016/j.foodres.2017.06.035. Epub 2017 Jun 19.
Nanoemulsions stabilized by sodium caseinate (NaCas) were prepared using a combination of a high-energy homogenization and evaporative ripening methods. The effects of protein concentration and sucrose addition on physical properties were analyzed by dynamic light scattering (DLS), Turbiscan analysis, confocal laser scanning microscopy (CLSM) and small angle X-ray scattering (SAXS). Droplets sizes were smaller (~100nm in diameter) than the ones obtained by other methods (200 to 2000nm in diameter). The stability behavior was also different. These emulsions were not destabilized by creaming. As droplets were so small, gravitational forces were negligible. On the contrary, when they showed destabilization the main mechanism was flocculation. Stability of nanoemulsions increased with increasing protein concentrations. Nanoemulsions with 3 or 4wt% NaCas were slightly turbid systems that remained stable for at least two months. According to SAXS and Turbiscan results, aggregates remained in the nano range showing small tendency to aggregation. In those systems, interactive forces were weak due to the small diameter of flocs.
采用高能均质化和蒸发老化相结合的方法，用酪蛋白酸钠（NaCas）稳定制备纳米乳。通过动态光散射（DLS）、Turbiscan 分析、共聚焦激光扫描显微镜（CLSM）和小角 X 射线散射（SAXS）分析了蛋白质浓度和蔗糖添加对物理性质的影响。与其他方法（粒径 200 至 2000nm）相比，粒径更小（直径约 100nm）。稳定性行为也不同。这些乳液不会因乳状液而不稳定。由于液滴如此之小，重力可以忽略不计。相反，当它们表现出不稳定性时，主要机制是絮凝。随着蛋白质浓度的增加，纳米乳的稳定性增加。含有 3 或 4wt%NaCas 的纳米乳是略微混浊的体系，至少稳定两个月。根据 SAXS 和 Turbiscan 的结果，聚集体仍处于纳米范围内，表现出较小的聚集趋势。在这些体系中，由于絮体的直径较小，相互作用较弱。
