PROTEIN-STABILIZED EMULSIONS
PROTEIN-STABILIZED EMULSIONS
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DOI：
10.1016/0260-8774(94)90025-6
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发表时间：
1994-01-01
影响因子：
5.5
通讯作者：
DICKINSON, E
中科院分区：
文献类型：
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作者：
DICKINSON, E
影响吸附的蛋白质层的结构和组成的因素进行了描述与宏观油-水界面和蛋白质稳定的水包油乳液。镜面中子反射率和表面剪切粘度的测量提供了无序β-酪蛋白和球状蛋白，如β-乳球蛋白或牛血清白蛋白之间的吸附层的差异的信息。最近的研究竞争吸附和合作的界面相互作用的系统中包含的二元混合物的蛋白质，蛋白质和表面活性剂的混合物，和蛋白质和多糖的混合物。讨论了吸附层结构与乳状液稳定性的关系。
Factors affecting the structure and composition of adsorbed protein layers are described with reference to macroscopic oil-water interfaces and protein-stabilized oil-in-water emulsions. Measurements of specular neutron reflectance and surface shear viscosity provide information on differences in adsorbed layers between the disordered beta-casein and globular proteins such as beta-lactoglobulin or bovine serum albumin. Recent studies of competitive adsorption and co-operative interfacial interactions are described for systems containing binary mixtures of proteins, mixtures of proteins and surfactants, and mixtures of proteins and polysaccharides. The relationship of adsorbed layer structure to emulsion stability is discussed.