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.
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.
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。
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