Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties
Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties
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DOI：
10.1016/j.foodres.2014.01.042
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发表时间：
2014-04-01
影响因子：
8.1
通讯作者：
Miao, Song
中科院分区：
文献类型：
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作者：
Mao, Like;Calligaris, Sonia;Miao, Song
单酸甘油酯（MG）可以在水或油体系中形成自组装结构（液晶），其可以结构化乳液。将MG加入到Tween 20或乳清蛋白分离物（WPI）稳定的O/W型乳状液中，研究了MG在乳状液中的结晶行为及其对乳状液性质的影响。差示扫描量热法（DSC）分析表明，在TW乳液中，MG晶体在25 ℃下储存时主要为β形式，但在4 ℃下为α和亚α形式，然后最终转变为β形式。在WPI乳液中，无论储存温度如何，仅形成β-形式MG晶体。同步辐射X射线衍射（XRD）研究表明，MG液晶（β型）堆叠在一个良好的有序层状风格与双层厚度为49.5埃。α和亚α形式的晶体分别以六方和斜方晶形式堆积。MG结构的WPI乳液在较低pH或NaCl溶液中不稳定，可能是因为MG取代WPI，以及MG和WPI之间的相互作用。(C)2014爱思唯尔有限公司版权所有。
Monoglycerides (MGs) can form self-assembled structures (liquid crystals) in aqueous or oil systems, which can structure emulsions. In this study, MG was incorporated in Tween 20 or whey protein isolate (WPI) stabilized O/W emulsions, and the crystallizing behavior of MG in the emulsions and its effect on emulsion properties were investigated. Differential scanning calorimetry (DSC) analysis indicated that in TW emulsions MG crystals were mainly in beta form when stored at 25 degrees C, but in alpha and sub-alpha forms at 4 degrees C before finally transferred to beta form. In WPI emulsions, only beta-form MG crystals were formed regardless of the storage temperature. Synchrotron X-ray diffraction (XRD) study revealed that MG liquid crystals (beta form) were stacking in a well ordered lamellar style with a bilayer thickness of 49.5 angstrom. alpha and sub-alpha forms of the crystals were packing in hexagonal and orthorhombic styles, respectively. MG structured WPI emulsions were unstable when subjected to lower pH or NaCl solutions, probably because of WPI replacement by MG, as well as the interaction between MG and WPI. (C) 2014 Elsevier Ltd. All rights reserved.