Studies on the Emulsifying Properties of Cyclodextrin and Effect of its Emulsion Stabilizers

环糊精乳化性能及其乳化稳定剂作用的研究

• 批准号: 04680081
• 负责人: SHIMADA Kazuko
• 金额: $ 0.9万
• 依托单位: Yamaguchi Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1992
• 资助国家: 日本
• 起止时间: 1992 至 1993
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-04680081/
• 关键词: Cyclodextrin; Emulsion; Inclusion; Gibbs' adsorption equation; Triglyceride; Emulsion Stabilizer; Droplet size; Polysaccharide; 乳化特性; 乳化活性; ショ糖脂肪酸エステル; 界面活性; 油脂; 脂肪酸

(1) Structure of inclusion complexes of cyclodextrins (CD) with triqlyceride at veqetable oil/water interface.The interfacial tension of vegetable oil/water interface decreased with the increase of CD concentration. the interfacial excess and interfacial area were calculated from the Gibbs' adsorption equation. The average number of CD molecules including a fatty acid residue of soybean oil at the interface was estimated at 2.4 for each of a-CD and b-CD.The average number of CD molecules complexes with a fatty acid residue of coconut oil was 1.8 for a-CD and 1.7 for b-CD.These results suggested that the CD molecules formed the inclusion comples with the triglyceride according to the chain length of fatty acid residue at the interface.(2) The emulsifying properties of CD in the presence of stabilizer.The emulsifying activity(EA) of CD emulsion increased with the concentration of the emulsion stabilizer in order of guar gum > xanthan > tragacanth gum > pectin. The average droplet size of oil decreased in order of xanthan (〕SY.ltoreq.〔) guar gum < tragacanth gum < pectin. The emulsion showed high EA and small average droplet size of oil in the addition of stabilizer had high viscosity. CD emulsion had narrow distribution of droplet size compared with the emulsion prepared in sucrose fatty acid ester, etc. and CD formed excellent emulsion in the acidic condition.

(1)植物油/水界面上环糊精（CD）与甘油三酸酯包合物的结构研究结果表明，植物油/水界面张力随CD浓度的增加而降低。由Gibbs吸附方程计算界面过量和界面面积。对于a-CD和b-CD，在界面处包括大豆油的脂肪酸残基的CD分子的平均数估计为2.4，与椰子油的脂肪酸残基复合的CD分子的平均数对于a-CD为1.8，对于B-CD为1.7。这些结果表明，CD分子与甘油三酯形成的包合物与脂肪酸残基的链长有关在接口处。(2)研究了稳定剂对CD乳化性能的影响，随稳定剂浓度的增加，CD乳液的乳化活性依次为瓜尔豆胶>黄原胶>黄蓍胶>果胶。油的平均液滴尺寸按黄原胶（）SY ≤瓜尔胶<黄蓍胶<果胶。稳定剂的加入使乳液的EA值高，油滴平均粒径小，粘度高。与蔗糖脂肪酸酯等制备的乳液相比，CD乳液的液滴粒径分布较窄，在酸性条件下可形成良好的乳液。

项目成果

Kazuko Shimada et al.: "Structure of Inclusion Complexes of Cyclodextrins with Triglyceride at Vegetable Oil/Water Interface" J.Food Sci.57. 655-656 (1992)

Kazuko Shimada 等人：“环糊精与甘油三酯在植物油/水界面的包合物的结构”J.Food Sci.57。

SHIMADA, Kazuko: "Structure of Inclusion Complexes of Cyclodextrins with Triglyceride at Vegetable Oil/Water Interface" J.Food Sci. 57(3). 655-656 (1992)

岛田和子：“环糊精与甘油三酯在植物油/水界面的包合物的结构”J.Food Sci。