乳状液
右旋糖酐
离子强度
化学工程
化学
色谱法
高分子化学
有机化学
水溶液
工程类
作者
Jinglin Zhang,Lei Mei,Peihua Ma,Yuan Li,Yang Yuan,Qingxuan Zeng,Qin Wang
出处
期刊:Langmuir
[American Chemical Society]
日期:2021-04-29
卷期号:37 (18): 5617-5626
被引量:16
标识
DOI:10.1021/acs.langmuir.1c00484
摘要
A stable water-in-water (W/W) emulsion was formed by mixing dextran and hydroxypropyl methylcellulose (HPMC) with addition of β-lactoglobulin (Blg) microgels. The microstructure and stability of the W/W emulsion were investigated under different conditions. The microgels accumulating at the liquid–liquid interface led to a stable emulsion at pH 3–5, where the microgels carried positive charges. When the pH was increased above the pI of microgels (∼pH 5), the emulsion was destabilized because the microgels tended to stay in the continuous phase (i.e., dextran) rather than at the interface. The HPMC-in-dextran emulsions were stable under ionic strength levels up to 300 mM. The HPMC-in-dextran emulsion stabilized by Blg microgels was thermally stable, and the heat treatment promoted partial Blg microgel particle–particle fusion on the surface of HPMC droplets at 90 °C. Electrostatic and hydrophobic interactions between dextran and HPMC phase were further investigated to understand the microgels' accumulation at the liquid–liquid interface.
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