Interfacial interaction of small molecular emulsifiers tea saponin and monoglyceride: Relationship to the formation and stabilization of emulsion gels
Interfacial interaction of small molecular emulsifiers tea saponin and monoglyceride: Relationship to the formation and stabilization of emulsion gels
复制标题
小分子乳化剂茶皂素和单甘酯的界面相互作用：与乳液凝胶形成和稳定的关系
DOI：
10.1016/j.foodhyd.2021.106737
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发表时间：
2021-03-16
影响因子：
10.7
通讯作者：
Meng, Zong
中科院分区：
文献类型：
--
作者：
Du, Liyang;Li, Shaoyang;Meng, Zong
研究了1 wt%茶皂素（TS）和不同单酸甘油酯（MAG）浓度（0%~5%）的油水（O-W）界面相互作用，并进一步探讨了其与乳液凝胶性质的关系。结合使用显微镜、流变学和红外光谱等多种分析技术，分别对样品进行宏观和微观表征。低浓度(1%～3%)的MAG与TS对乳化有协同作用，通过TS与适当的MAG的共吸附，界面以TS组装的纤维网络为主。界面相互作用和粘度增强的结合使所获得的乳液凝胶具有改进的性能，例如总体上较小的液滴尺寸、均匀的外观以及对外部变形的更好的响应。然而，在高MAG浓度（4%~5%）存在下，界面膜很容易受到MAG晶体的刺穿，并且由于距离的增加和TS分子氢键的减弱，最终导致强度降低。此外，系统的界面以及随后的形成和性质将由MAG主导。因此，乳液凝胶表现出较弱的凝胶强度和下降的稳定性。由于当MAG含量增加时，突出的MAG晶体数量和突出距离增加，液滴表面被完全破坏，形成塌陷体系。结果表明，TS/MAG 混合物表现出有趣的 MAG 浓度依赖性界面行为，这与乳液/乳液凝胶的形成和稳定密切相关。这些发现将为天然皂苷乳液凝胶的稳定性提供有价值的信息。
The oil-water (O-W) interface interaction of 1 wt% tea saponin (TS) and different monoglyceride (MAG) concentrations (0%?5%) was studied and further explored its relationship with emulsion gel properties. A combination of several analytical techniques such as microscopy, rheology, and infrared spectroscopy was used for macro and micro characterization of samples, respectively. Low concentrations (1%?3%) of MAG with TS had synergistic effects on the emulsification, the interface was dominated by fibrillar network of TS assembly though the co-adsorption of TS with the appropriate MAG. A combination of interfacial interaction and viscosity enhancement endowed obtained emulsion gels with improved properties, such as overall lower droplet size, homogeneous appearance, and better response to external deformations. However, in the presence of high MAG concentrations (4%?5%), interfacial films were readily subjected to the MAG crystal piercing, and with a reduced strength finally owing to the increasing distance and weakened hydrogen bonding of TS molecules. Besides, the interface and the subsequent formation and property of systems would be dominated by MAG. Thus, emulsion gels exhibited weak gel strength and declined stability. Because the number of protruding MAG crystals as well as the protruding distance was enhanced when the MAG content increased, droplet surface was completely destroyed and a collapsed system were formed. It was revealed that TS/MAG mixtures displayed interesting MAG concentration-dependence interfacial behaviors, which were closely related to the formation and stabilization of emulsions/emulsion gels. These findings would provide valuable information for the stabilization of emulsion gels involved in natural saponins.