超声降解多糖复合物稳定的油包水乳状液。
Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex.
机构信息
College of Food Science, Hainan University, No.58 Haikou 570228, China.
Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, No.58 Haikou 570228, China.
出版信息
Molecules. 2019 Mar 20;24(6):1097. doi: 10.3390/molecules24061097.
The effects of ultrasound on the molecular weight distribution and emulsifying properties of both xanthan gum (XG) and propylene glycol alginate (PGA) were investigated. The results showed that ultrasonic treatment at different intensities decreased the apparent viscosity and narrowed the molecular weight distribution. Higher intensity increased the effectivity of the sonochemical effect. Ultrasound degradation did not change the primary structure of the PGA-XG complex, and SEM analysis showed that the morphology of the original polysaccharide differed from that of the degraded polysaccharide fractions. The ultrasonic intensities and treatment times had a substantial influence on the stability of the polysaccharide-stabilized oil-in-water (O/W) emulsions. The O/W emulsion stabilized by the polysaccharide treated with 270 W ultrasound waves for 7 min led to the smallest average particle size (detected via fluorescence microscopy) and showed stability against aggregation in O/W emulsions.
研究了超声对黄原胶（XG）和藻酸丙二醇酯（PGA）的分子量分布和乳化性能的影响。结果表明，不同强度的超声处理会降低表观粘度并缩小分子量分布。较高的强度会增加超声化学效应的效果。超声降解不会改变 PGA-XG 复合物的一级结构，SEM 分析表明，原始多糖的形态与降解多糖部分的形态不同。超声强度和处理时间对多糖稳定的水包油（O/W）乳液的稳定性有很大影响。用 270 W 超声波处理 7 分钟的多糖稳定的 O/W 乳液导致最小的平均粒径（通过荧光显微镜检测），并显示出在 O/W 乳液中抗聚集的稳定性。
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