通过调节明胶和细菌纤维素纳米纤维之间的相互作用来改善 O/W 乳液性能。
Improvement of O/W emulsion performance by adjusting the interaction between gelatin and bacterial cellulose nanofibrils.
机构信息
College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan, Hubei 430073, China; School of Materials and Engineering, Zhengzhou University, No. 100. Science Avenue, Zhengzhou City, Henan 450001, China.
出版信息
Carbohydr Polym. 2022 Jan 15;276:118806. doi: 10.1016/j.carbpol.2021.118806. Epub 2021 Oct 23.
This study was designed to improve the stability of medium internal phase emulsion by adjusting the electrostatic interaction between gelatin (GLT) and TEMPO-oxidized bacterial cellulose nanofibrils (TOBC). The influences of polysaccharide-protein ratio (1:10, 1:5, and 1:2.5) and pH (3.0, 4.7, 7.0, and 11.0) on the emulsion properties were investigated. The droplet size of TOBC/GLT-stabilized emulsion was increased with the TOBC proportion increasing at pH 3.0-11.0. Additionally, emulsion had a larger droplet size at pH 4.7 (the electrical equivalence point pH of mixtures). However, the addition of TOBC significantly improved the emulsion stability. The emulsions prepared with TOBC/GLT mixtures (mixing ratio of 1:2.5) at pH 3.0-7.0 were stable without creaming during the storage. It was because the formation of nanofibrils network impeded the droplet mobility, and the emulsion viscosity and viscoelastic modulus were increased with the addition of TOBC. These findings were meaningful to modulate the physical properties of emulsions.
本研究旨在通过调节明胶（GLT）和 TEMPO 氧化细菌纤维素纳米纤维（TOBC）之间的静电相互作用来提高中内相乳液的稳定性。考察了多糖-蛋白质比（1:10、1:5 和 1:2.5）和 pH 值（3.0、4.7、7.0 和 11.0）对乳液性能的影响。在 pH 值 3.0-11.0 下，随着 TOBC 比例的增加，TOBC/GLT 稳定乳液的液滴尺寸增大。此外，在等电点 pH 值（混合物的电等价点 pH 值）4.7 时，乳液的液滴尺寸更大。然而，添加 TOBC 显著提高了乳液的稳定性。在 pH 值 3.0-7.0 下，用 TOBC/GLT 混合物（混合比为 1:2.5）制备的乳液在储存过程中没有出现分层现象，是因为纳米纤维网络的形成阻碍了液滴的迁移，并且随着 TOBC 的添加，乳液的黏度和弹性模量增加。这些发现对于调节乳液的物理性质具有重要意义。
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