Le Mans Université, IMMM UMR-CNRS, Polymères, Colloïdes et Interfaces, 72085 le Mans Cedex 9, France.
Le Mans Université, IMMM UMR-CNRS, Polymères, Colloïdes et Interfaces, 72085 le Mans Cedex 9, France.
J Colloid Interface Sci. 2018 Nov 15;530:505-510. doi: 10.1016/j.jcis.2018.04.088. Epub 2018 Apr 24.
The stability of particle stabilized water-in-water (W/W) emulsions depends on the position of the particles at the interface, which in turn depends on their preference for each phase. The surface properties of the particles determine their preference and it should therefore be possible to enhance the stability of W/W emulsions by modulating the surface of particles, for instance by adsorption of small molecules on their surface.
Polystyrene latex particles were covered with proteins to varying extents by adding different amounts of whey proteins. The effect on the efficacy of the particles to stabilize W/W emulsions formed by mixing dextran and poly(ethylene oxide) (PEO) was studied using confocal laser scanning microscopy and visual observations. Both emulsions with droplets of the PEO rich phase in a continuous dextran rich phase (P/D) and the inverse (D/P) were investigated.
The preference of the particles could be modulated from strongly preferring the PEO phase in the absence of protein to preferring dextran phase in excess protein. It was found that the particles stabilized emulsions best when they preferred the continuous phase, i.e. protruded outward from the droplets. Both D/P emulsions and P/D could be stabilized at intermediate coverage.
颗粒稳定的水包水 (W/W) 乳液的稳定性取决于颗粒在界面处的位置，而这又取决于它们对各相的偏好。颗粒的表面性质决定了它们的偏好，因此通过调节颗粒的表面（例如通过小分子在其表面的吸附），应该可以增强 W/W 乳液的稳定性。
通过添加不同量的乳清蛋白，使聚苯乙烯乳胶颗粒在不同程度上被蛋白质覆盖。使用共焦激光扫描显微镜和直观观察研究了这对由葡聚糖和聚（氧化乙烯）（PEO）混合形成的 W/W 乳液形成的功效的影响。研究了富含 PEO 相的液滴在富含葡聚糖的连续相（P/D）和相反（D/P）中的两种乳液。
可以调节颗粒的偏好，使其从不存在蛋白质时强烈偏爱 PEO 相转变为在过量蛋白质时偏爱葡聚糖相。结果发现，当颗粒最偏好连续相时，即从液滴向外突出时，颗粒稳定乳液的效果最佳。在中间覆盖度下，都可以稳定 D/P 乳液和 P/D。
