[an error occurred while processing this directive]
化学工业与工程
 首页 |  在线投稿 |  期刊介绍 |  编 委 会 |  投稿指南 |  期刊订阅 |  下载中心 |  出版伦理 |  联系我们 |  English
化学工业与工程 2021, Vol. 38 Issue (2) :39-47    DOI: 10.13353/j.issn.1004.9533.20200341
化工过程与设备 最新目录 | 下期目录 | 过刊浏览 | 高级检索 << | >>
明胶和海藻酸钠的协同作用对乳液稳定性的影响
曹立豪, 党乐平, 卫宏远
天津大学化工学院, 天津 300072
Synergetic Effect of Gelatin and Sodium Alginate on Stabilizing Oil-in-water Emulsions
Cao Lihao, Dang Leping, Wei Hongyuan
School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China

摘要
参考文献
相关文章
Download: PDF (9862KB)   HTML ()   Export: BibTeX or EndNote (RIS)      Supporting Info
摘要 为了改善目前单一蛋白质明胶(GE)作为乳化剂所制备乳液的不稳定性,研究了明胶和海藻酸钠(AL)复合凝聚物对水包油乳液配方的影响。ζ电位法和比浊法的分析表明,在总浓度为0.05%和GE与AL的质量浓度之比R为8:1~1:1的比例下,明胶和海藻酸钠由于静电相互作用形成了复合凝聚物。在pH值低于5.1时,2种生物大分子的静电相互作用随pH值的降低而增大。在pH值(4.5~7.0)和GE与AL的质量浓度之比R为4:1~1:2下制备了含有5%大豆油(质量分数,下同)和2%生物聚合物的乳液,并且通过粒度分布分析、显微镜观察和稳定分析仪(LUMiFuge116)对其进行表征。结果表明随着pH值从7.0降低至4.5,乳液液滴的粒径在所有浓度比均呈下降趋势。在1:1的比例下,明胶和海藻酸钠对乳液的稳定性表现出更好的协同作用,因为在这一条件下的乳液具有较小的液滴尺寸和更好的乳析稳定性。此外,乳液在50℃以下显示出更好的稳定性,液滴发生较少的聚集。
Service
把本文推荐给朋友
加入我的书架
加入引用管理器
Email Alert
RSS
作者相关文章
曹立豪
党乐平
卫宏远
关键词明胶;   海藻酸钠;   凝聚;   O/W乳液;   稳定性     
Abstract: In this work, in order to improve the instability of the emulsion prepared by using single protein gelatin (GE) as an emulsifier, the effect of gelatin (GE) and sodium alginate (AL) complex coacervate on oil-in-water emulsion formulation was investigated. The zeta potentiometry and turbidimetric analysis indicate that the coacervates between gelatin (GE) and sodium alginate (AL) are formed due to electrostatic interaction at mass concentration ratio of GE and AL (R=8:1~1:1) with total biopolymer concentration of 0.05%. Below pH 5.1, the electrostatic interaction becomes greater with pH decreasing. Then the emulsions containing 5% soybean oil and 2% biopolymers were prepared at pH (4.5~7.0) and concentration ratio of GE and AL (R=4:1~1:2) characterized by particle size distribution analysis, microscopy observations and optical centrifugation (LUMiFuge116). It is found that the particle diameter of the emulsion droplets presents a downtrend at all concentration ratios with the pH decreasing from 7.0 to 4.5. At ratio of 1:1, the gelatin and sodium alginate show a better synergistic effect on the stability of the emulsion, since the emulsion have smaller droplets in size and better creaming stability. In addition, the emulsion shows better stability below 50℃ with less aggregation.
Keywordsgelatin;   sodium alginate;   coacervate;   O/W emulsion;   stability     
Received 2020-06-26;
Corresponding Authors: 党乐平,E-mail:dangleping@tju.edu.cn。     Email: dangleping@tju.edu.cn
About author: 曹立豪(1993-),男,硕士研究生,现从事蛋白质与多糖对乳液稳定性方面的研究。
引用本文:   
曹立豪, 党乐平, 卫宏远.明胶和海藻酸钠的协同作用对乳液稳定性的影响[J].  化学工业与工程, 2021,38(2): 39-47
Cao Lihao, Dang Leping, Wei Hongyuan.Synergetic Effect of Gelatin and Sodium Alginate on Stabilizing Oil-in-water Emulsions[J].  Chemcial Industry and Engineering, 2021,38(2): 39-47
Copyright 2010 by 化学工业与工程