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

(1)环糊精（CD）与甘油三酯在植物油/水界面的包合物结构。随着CD浓度的增加，植物油/水界面张力减小。根据Gibbs吸附方程计算界面过剩量和界面面积。包括大豆油脂肪酸残渣在内的CD分子在a-CD和b-CD界面上的平均数量估计为2.4个。与椰子油脂肪酸残渣的CD分子络合物的平均数目为a-CD 1.8个，b-CD 1.7个。这些结果表明，CD分子与甘油三酯形成包合物是根据界面上脂肪酸残基的链长来决定的。(2)稳定剂存在下CD的乳化性能。CD乳液的乳化活性（EA）随乳液稳定剂浓度的增加依次为瓜尔胶b>黄原胶b>黄原胶b>果胶。油的平均滴度大小由大到小依次为黄原胶<黄原胶<果胶。加入稳定剂后，乳液的EA高，平均油滴尺寸小，粘度高。与蔗糖脂肪酸酯等制备的乳化液相比，CD乳化液的液滴尺寸分布窄，在酸性条件下形成了优良的乳化液。

(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.