Fabrication, characterization and emulsifying properties of agarose microgel.
Fabrication, characterization and emulsifying properties of agarose microgel.
复制标题
DOI：
10.1016/j.ijbiomac.2023.124565
复制
发表时间：
2023-04
影响因子：
8.2
通讯作者：
Wenxin Jiang;Jing Wang;Dan Yuan;Zhiming Gao;Bing Hu;Yanlei Li;Yuehan Wu
中科院分区：
文献类型：
--
作者：
Wenxin Jiang;Jing Wang;Dan Yuan;Zhiming Gao;Bing Hu;Yanlei Li;Yuehan Wu
采用自底向上法制备了琼脂糖微凝胶，并对琼脂糖微凝胶的乳化性能进行了研究。微凝胶的物理性质随琼脂糖浓度的变化而变化，进而影响微凝胶的乳化性能。随着琼脂糖浓度的增加，微凝胶的表面疏水性指数增加，粒径减小，有利于微凝胶的乳化性能。动态表面张力和扫描电镜结果表明，微凝胶的界面吸附性能得到了改善。而O/W界面微凝胶的微观形貌表明，琼脂糖浓度的增加会减弱微凝胶的变形能力。考察了外界条件（pH和NaCl）对微凝胶物理性质的影响，并评价了它们对乳液稳定性的影响。与酸化相比，NaCl对乳状液稳定性的破坏更大。结果表明，酸化和NaCl均能降低微凝胶的表面疏水性指数，但对微凝胶粒径的影响存在差异。推测微凝胶的可变形性对乳液的稳定性有贡献。研究了琼脂糖浓度、pH值和NaCl对微凝胶乳化性能的影响，验证了微凝胶化是改善琼脂糖界面性质的可行方案。
Agarose microgels were prepared with bottom-up approach, and emulsifying properties of agarose microgels were investigated. Physical properties of microgels are varied with agarose concentration, and further affect the emulsifying performance of microgels. Enhanced surface hydrophobicity index and decreased particle size of microgels were recorded with the increasing of agarose concentration, which were conducive to emulsifying properties of microgels. Improved interfacial adsorption of microgels was evidenced by Dynamic surface tension and SEM. However, microscopic morphology of microgel at O/W interface indicated that increasing agarose concentration could weaken the deformability of microgels. The influence of external conditions (pH and NaCl) on the physical properties of microgels were investigated, and their effects on emulsion stability were evaluated. Compared with acidification, NaCl was appeared to be more destructive to emulsion stability. Results indicated acidification and NaCl could decrease surface hydrophobicity index of microgels, but there was differentiation in the variation of particle size. It was inferred that deformability of microgels could make contribution to the stability of emulsion. This study verified that microgelation was a feasible scheme to improve the interfacial properties of agarose, and the influence of agarose concentration, pH, and NaCl on the emulsifying performance of microgels was investigated.