琼脂糖
山梨醇酐
化学
色谱法
肺表面活性物质
化学工程
生物化学
脂肪酸
工程类
脂肪酸
作者
Wenxin Jiang,Hefan Zhang,Xinwei Xiong,Fengting Li,Wei Lü,Bing Hu,Zhiming Gao,Yuehan Wu,Dan Yuan,Yanlei Li
出处
期刊:International Journal of Food Engineering
[De Gruyter]
日期:2024-06-01
卷期号:20 (6): 439-449
被引量:2
标识
DOI:10.1515/ijfe-2024-0075
摘要
Abstract Using non-amphiphilic polysaccharide to stabilize oil-in-water emulsions is still a challenge in food industry. Polysaccharide microgels showed emulsifying capacity, however, the stability of the formed emulsions is far from the requirements of the food industry. In this work, agarose microgel/Tween-20 suspensions were prepared and further employed in oil-in-water emulsion stabilization. Focuses were taken on the impact of Tween-20 on the emulsifying properties of agarose microgels. Results suggested that Tween-20 could complex with agarose microgels, and microamounts of Tween-20 (0.02 wt%) could apparently improve the emulsifying performance of microgels. Dynamic interfacial pressure and interfacial adsorption of microgels indicated that appropriate amount of Tween-20 (≤0.04 wt%) could benefit the interfacial adsorption of agarose microgels, while excessive Tween-20 (≥0.08 wt%) could compete with agarose microgels for adsorption sites on oil/water interface. Results of this work supporting that surfactant complexing could be a promising solution to prepare polysaccharides based Mickering emulsions.
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