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Research on the Emulsifying Properties of Diacylglycerol

二酰甘油乳化性能的研究

基本信息

批准号：
17500550
负责人：
OHASHI Kyoko
金额：
$ 2.24万
依托单位：
Showa Women's University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2005
资助国家：
日本
起止时间：
2005 至 2006
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-17500550/
关键词：
Diacylglycerol Emulsifying properties Oil in water emulsion Salts Egg yolk Flow behavior Particle size Interface tension エマルション粒度分布

项目摘要

The present study was conducted to elucidate the emulsion characteristics of diacylglycerol (DAG), which differs in molecular structure from triacylglycerol (TAG), a common lipid.1. Basic experimental system : The effects of aqueous egg yolk concentration, pH, and NaCl addition on 1:1 oil : aqueous egg yolk solutions with an oil phase volume fraction (φ) of 0.5 were tested. The effect of pH on interfacial tension was smaller for DAG than TAG. Although pH had no effect on the mean particle diameter of the emulsions, the DAG emulsion prepared at pH 6 had high viscosity. The addition of NaCl to the DAG emulsion decreased interfacial tension and significantly increased emulsion volume.2. Simulated-Mayonnaise emulsion systems: The following were tested in emulsions with 1 : 1 egg yolk : 3.5% acetic acid solution in aqueous phase with φ of 0.7: 1) For concentration and type of salt (NaCl, KCl, CaCl_2, MgCl_2, MgSO_4), the addition of each salt decreased mean particle diameter and increased viscosity for all emulsions. In particular, addition of small amounts of NaCl to DAG greatly increased the viscosity of the emulsions. 2) Of high-density and low-density fractions of egg yolk, emulsifiability of the high-density fraction was slightly favorable for DAG. While the low-density fraction was found to be ineffective for DAG, a mayonnaise-like concentrated emulsion prepared using egg yolk as the emulsifier effectively demonstrated the emulsifying ability of egg yolk and produced DAG emulsions with smaller particle diameter and higher viscosity than for TAG emulsions. 3) Regarding changes in the viscosity of DAG emulsions during the preparation process, viscosity became greater than that of TAG above φ of 0.55, and in particular, rapidly increased above φ of 0.6. In addition, more protein was adsorbed to the oil droplet interface in DAG than in TAG emulsions at φ of 0.6.

本研究旨在阐明甘油二酯（DAG）的乳化特性，它在分子结构上不同于常见的脂质甘油三酯（TAG）。基本实验系统：测试了蛋黄水溶液浓度、pH和NaCl添加对油相体积分数（φ）为0.5的1：1油：蛋黄水溶液的影响。pH值对界面张力的影响DAG小于TAG。虽然pH对乳液的平均粒径没有影响，但在pH 6下制备的DAG乳液具有高粘度。NaCl的加入降低了DAG乳液的界面张力，显著增加了乳液体积.模拟蛋黄酱乳状液体系：在1：1蛋黄：3.5%乙酸水溶液（φ为0.7：1）的乳状液中测试了以下内容。对于盐的浓度和类型（NaCl、KCl、CaCl_2、MgCl_2、MgSO_4），每种盐的加入降低了所有乳状液的平均粒径并增加了粘度。特别地，向DAG中添加少量NaCl大大增加了乳液的粘度。2)在蛋黄的高密度和低密度组分中，高密度组分的溶解性略有利于DAG。虽然低密度级分被认为是无效的DAG，蛋黄作为乳化剂制备的蛋黄酱样浓缩乳液有效地证明了蛋黄的乳化能力，并产生DAG乳液具有较小的粒径和较高的粘度比TAG乳液。3)关于制备过程中DAG乳液粘度的变化，粘度在φ 0.55以上变得大于TAG的粘度，特别是在φ 0.6以上迅速增加。此外，在φ为0.6时，DAG中比TAG乳液中更多的蛋白质吸附到油滴界面。