甘草甜素
吸附
化学
α-乳清蛋白
化学工程
色谱法
乳清蛋白
有机化学
生物
工程类
药理学
作者
Ruijie Shi,Zengli Gao,Meng Li,Zhanmei Jiang,Zhishen Mu
标识
DOI:10.1016/j.foodhyd.2024.110143
摘要
The contribution of glycyrrhizin (Gy) on the interfacial dynamic adsorption behaviour of the adsorbed layer formed by the bovine alpha-Lactalbumin (α-La) at the oil-water interface were investigated using the interfacial viscoelasticity and quartz crystal microbalance with dissipation (QCM-D) techniques. Compared to the individual α-La, Gy could decrease the interfacial tension, effectively enhancing their adsorption processing. The adsorption kinetic results revealed the diffusion rate of the α-La reduced at 0.5-2.0 mM Gy and its rate constant of rearrangement increased except for 2.0 mM. Also, Gy reduced the viscoelastic modulus including the elastic and viscous modulus of the adsorbed film formed by the α-La. Additionally, more adsorbed mass on the oil-water interface was observed in the α-La/Gy complex according to the QCM-D results, which can improve the stability at the oil-water interface. These results are expected to provide basic interfacial adsorption information for the film formed by multi-component.
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