Liu Wenyan, Cao Jingxia, Zhang Qixin, Wang Weiqin, Ye Yuanping, Zhang Senwang, Wu Leiyan
College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
Jiangxi Riyuan Food Co., Shangrao 334604, China.
Foods. 2024 Dec 26;14(1):35. doi: 10.3390/foods14010035.
Interfacial properties significantly influence emulsifying and foaming stability. We here explore the interfacial behavior of egg yolk granules (EYGs) combined with various Span emulsifiers (Span 20, 40, 60, 80) to assess their solution properties, interface dynamics, and effects on emulsifying and foaming stability. The results unveiled that as the Span concentration increased, particle size decreased from 7028 to 1200 nm, absolute zeta potential increased from 4.86 to 9.26 mv, and the structure became increasingly loosened. This loose structure of EYGs-Span complexes resulted in reduced interfacial tension (γ), higher adsorption rate (Kd), and improved interfacial composite modulus (E) compared with native EYGs. These effects were more pronounced with shorter hydrophobic chain Spans but diminished with longer chain lengths. Enhanced interfacial properties contributed to better emulsification and foaming stability, with EYGs-Span complexes displaying increased emulsifying ability and stability compared with natural EYGs. Emulsifying and foaming stability improved in the order of Span 20 > Span 40 > Span 60 > Span 80 as the Span concentration increased. The correlation analysis ( > 0.05) indicated that emulsifying stability was positively associated with interfacial composite modulus and negatively correlated with particle size. Consequently, EYGs-Span composites demonstrate considerable potential for use as effective emulsifiers in food industry applications.
界面性质显著影响乳化和泡沫稳定性。我们在此探究蛋黄颗粒（EYGs）与各种司盘乳化剂（司盘20、40、60、80）结合后的界面行为，以评估它们的溶液性质、界面动力学以及对乳化和泡沫稳定性的影响。结果表明，随着司盘浓度的增加，粒径从7028纳米降至1200纳米，绝对zeta电位从4.86毫伏增加到9.26毫伏，结构变得越来越松散。与天然EYGs相比，EYGs - 司盘复合物的这种松散结构导致界面张力（γ）降低、吸附速率（Kd）提高以及界面复合模量（E）改善。这些效应在疏水性链较短的司盘中更为明显，但随着链长增加而减弱。增强的界面性质有助于提高乳化和泡沫稳定性，与天然EYGs相比，EYGs - 司盘复合物表现出更高的乳化能力和稳定性。随着司盘浓度增加，乳化和泡沫稳定性按司盘20 > 司盘40 > 司盘60 > 司盘80的顺序提高。相关性分析（> 0.05）表明，乳化稳定性与界面复合模量呈正相关，与粒径呈负相关。因此，EYGs - 司盘复合材料在食品工业应用中作为有效乳化剂具有相当大的潜力。
