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本文引用的文献

1
Formulation and characterization of esterified xylo-oligosaccharides-stabilized oil-in-water emulsions using microchannel emulsification.利用微通道乳化法制备酯化低聚木糖稳定的水包油乳液及其表征
Colloids Surf B Biointerfaces. 2016 Dec 1;148:333-342. doi: 10.1016/j.colsurfb.2016.09.003. Epub 2016 Sep 6.
2
Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions.酯化低聚糖对水包油型乳液的形成和稳定性的影响。
Carbohydr Polym. 2016 Jun 5;143:44-50. doi: 10.1016/j.carbpol.2016.02.006. Epub 2016 Feb 4.
3
Esterified xylo-oligosaccharides for stabilization of Tween 80-stabilized oil-in-water emulsions: stabilization mechanism, rheological properties, and stability of emulsions.用于稳定吐温80稳定的水包油乳液的酯化木寡糖：稳定机制、流变学性质及乳液稳定性
J Sci Food Agric. 2014 Dec;94(15):3241-7. doi: 10.1002/jsfa.6676. Epub 2014 Apr 30.
4
Enzymatic esterification of tapioca maltodextrin fatty acid ester.淀粉麦芽糊精脂肪酸酯的酶法酯化。
Carbohydr Polym. 2014 Jan;99:379-84. doi: 10.1016/j.carbpol.2013.07.081. Epub 2013 Aug 14.
5
Formation of complex interface and stability of oil-in-water (O/W) emulsion prepared by soy lipophilic protein nanoparticles.大豆疏水性蛋白纳米粒子制备的油包水（O/W）乳液的复杂界面形成和稳定性。
J Agric Food Chem. 2013 Aug 14;61(32):7838-47. doi: 10.1021/jf4018349. Epub 2013 Aug 1.
6
Lipase-catalysed acylation of starch and determination of the degree of substitution by methanolysis and GC.脂肪酶催化的淀粉酰化反应及通过甲醇解和 GC 测定取代度。
BMC Biotechnol. 2010 Nov 29;10:82. doi: 10.1186/1472-6750-10-82.
7
Effect of the interfacial layer composition on the properties of emulsion creams.界面层组成对乳液型乳膏性质的影响
J Agric Food Chem. 2007 Jul 11;55(14):5611-9. doi: 10.1021/jf0636925. Epub 2007 Jun 9.
8
Ostwald ripening of oil-in-water emulsions stabilized by phenoxy-substituted dextrans.由苯氧基取代葡聚糖稳定的水包油乳液的奥斯特瓦尔德熟化
J Colloid Interface Sci. 2002 Oct 15;254(2):355-61. doi: 10.1006/jcis.2002.8624.

酯化麦芽糊精与吐温80组合在水包油乳液中的乳化稳定机制

Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions.

作者信息

Udomrati Sunsanee, Cheetangdee Nopparat, Gohtani Shoichi, Surojanametakul Vipa, Klongdee Supakchon

机构信息

1Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Chatuchak, Bangkok, 10900 Thailand.

2Department of Agro-Industry, Faculty of Product Development, Kasetsart University, Chatuchak, Bangkok, 10900 Thailand.

出版信息

Food Sci Biotechnol. 2019 Nov 1;29(3):387-392. doi: 10.1007/s10068-019-00681-x. eCollection 2020 Mar.

DOI:10.1007/s10068-019-00681-x
PMID:32257522
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7105530/
Abstract

Esterified maltodextrins (EMs) were prepared using enzyme-catalyzed reaction of maltodextrin (DE of 16 and 9) and palmitic acid. The emulsion stabilization mechanism was investigated of a combination of Tween 80 and EM in oil-in-water emulsion to determine interfacial tension, ζ-potential, non-adsorbed Tween 80 in centrifuged-serum of emulsion, and fluoresced microstructure. The interfacial tension and non-adsorbed Tween 80 content of combination of Tween 80 and EM-stabilized oil-in-water emulsions were closed to those of sole Tween 80-stabilized emulsion. The ζ-potential of sole Tween 80-stabilzed emulsion had a small positive charge but ζ-potential changed to small negative charge as EM was added into Tween 80-stabilzed emulsion. Fluorescence microstructure confirmed that EM was adsorbed on oil droplet surface, stabilized by Tween 80. The mechanism of emulsion stabilization may conclude that Tween 80 was mainly adsorbed at oil surface and EM may interact with Tween 80 to form a double stabilization layer without competitive replacement.

摘要

使用麦芽糊精（葡萄糖当量分别为16和9）与棕榈酸的酶催化反应制备了酯化麦芽糊精（EMs）。研究了吐温80和EM在水包油乳液中的组合的乳液稳定机制，以确定界面张力、ζ电位、乳液离心血清中未吸附的吐温80以及荧光微观结构。吐温80和EM稳定的水包油乳液组合的界面张力和未吸附的吐温80含量与单独吐温80稳定的乳液相近。单独吐温80稳定的乳液的ζ电位带少量正电荷，但当EM添加到吐温80稳定的乳液中时，ζ电位变为少量负电荷。荧光微观结构证实EM吸附在油滴表面，由吐温80稳定。乳液稳定机制可能是吐温80主要吸附在油表面，而EM可能与吐温80相互作用形成双稳定层，且不存在竞争性取代。