The emulsification properties of octenyl- and dodecenyl- succinylated inulins
The emulsification properties of octenyl- and dodecenyl- succinylated inulins
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DOI：
10.1016/j.foodhyd.2015.04.021
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发表时间：
2015-08-01
影响因子：
10.7
通讯作者：
Williams, Peter A.
中科院分区：
文献类型：
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作者：
Kokubun, Saki;Ratcliffe, Ian;Williams, Peter A.
用不同剂量的辛烯基和十二烯基琥珀酸酐对菊粉样品进行了改性，通过激光衍射测定了液滴大小随时间、温度和电解质存在的函数关系，研究了菊粉样品的乳化性能。结果表明，稳定15% w/v中链甘油三酯乳状液所需的改性菊粉量为2%左右，疏水剂含量为8mol %时，乳状液滴尺寸最小。十二烷基衍生物比辛烯基衍生物产生的乳液具有更小的液滴尺寸。除了OSA-inulin较低程度的修改,保持稳定存储一段21天在室温和在50度c .乳液液滴的电动电势是由激光多普勒测速、被发现从类似于5 mv增加类似于60 mv, pH值从2增加到7由于羧酸根离子的存在中菊粉和烯基链之间的链接。液滴的大小随着电解质的加入而增加，这表明所吸附的聚合物层不足以提供一个空间排斥屏障，而稳定主要是由于静电斥力。(C) 2015 Elsevier Ltd.版权所有。
The emulsification properties of a series of inulin samples modified using varying amounts of octenyl-and dodecenyl-succinic anhydride have been studied by determining the droplet size as a function of time, temperature and in the presence of electrolyte using laser diffraction. It was found that similar to 2% modified inulin was required to stabilise 15% w/v medium chain triglyceride emulsions and that the minimum droplet size was achieved when the % hydrophobe content was >8 mol%. The dodecenyl derivatives produced emulsions with a smaller droplet size than the octenyl derivatives. Apart from OSA-inulin with a low degree of modification, stability was maintained when stored for a period of up to 21 days at room temperature and at 50 degrees C. The zeta potential of the emulsion droplets was determined by Laser Doppler Velocimetry and was found to increase from similar to 5 mv to similar to 60 mv as the pH increased from 2 to 7 due to the presence of carboxylate ions present in the linkage between the inulin and alkenyl chains. The droplet size was found to increase on the addition of electrolyte indicating that the adsorbed polymer layer was insufficient to provide a steric repulsive barrier and that stabilisation was mainly due to electrostatic repulsive forces. (C) 2015 Elsevier Ltd. All rights reserved.