How does oil type determine emulsion characteristics in concentrated Na-caseinate emulsions?
How does oil type determine emulsion characteristics in concentrated Na-caseinate emulsions?
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DOI：
10.1016/j.jcis.2013.03.026
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发表时间：
2013-08
影响因子：
9.9
通讯作者：
H. Tan;K. McGrath
中科院分区：
文献类型：
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作者：
H. Tan;K. McGrath
研究了三种不同油脂（大豆油、棕榈油精和十四烷）的浓缩（分散相50-60wt%）酪蛋白酸钠稳定乳液的宏观性质和系综平均扩散。在体积分数的基础上，脉冲梯度受激回波（PGSTE）-NMR数据显示，所有三个系统的液滴动力学是相似的乳液形态图的区域内。然而，乳状液空间的确切界限取决于所考虑的油。十四烷在水中的溶解度降低，以及酪蛋白酸钠在十四烷中的溶解度降低，导致絮凝物在配制过程中的稳定。当在相同的乳液配制条件下使用大豆油或棕榈油精时，未观察到絮凝物形成。线性流变学实验提供的间接证据表明，当地的结构和性质的薄膜界面域的十四烷乳液不同的大豆油和棕榈油乳液。总的来说，这些数据表明，系统内的蛋白质/油的相互作用占主导地位的特定油滴的结构和尺寸分布，这是相似的三个系统。
Macroscopic properties and ensemble average diffusion of concentrated (dispersed phase 50–60wt%) Na-caseinate-stabilised emulsions for three different oils (soybean oil, palm olein and tetradecane) were explored. On a volume fraction basis, pulsed gradient stimulated echo (PGSTE)-NMR data show that droplet dynamics for all three systems are similar within a region of the emulsion morphology diagram. The exact limits of the emulsion space depend however on which oil is considered. The reduced solubility of tetradecane in water, and Na-caseinate in tetradecane, result in the stabilisation of flocs during formulation. Floc formation is not observed when soybean oil or palm olein is used under identical emulsion formulation conditions. Linear rheology experiments provide indirect evidence that the local structure and the properties of the thin film interfacial domain of tetradecane emulsions vary from those of soybean oil and palm olein emulsions. Collectively these data indicate that protein/oil interactions within a system dominate over specific oil droplet structure and size distribution, which are similar in the three systems.