油脂体及其界面分子的乳化能力
Eleni Ntone1, Jack Yang1, Marcel B J Meinders2
1Biobased Chemistry and Technology, Wageningen University and Research, Bornse Weilanden 9, PO Box 17, 6708 WG, Wageningen, the Netherlands; TiFN, PO Box 557, 6700 AN, Wageningen, the Netherlands.
Colloids and surfaces. B, Biointerfaces
|July 27, 2023
概括
种子中的天然油滴 (oleosomes) 在油在水系统中起到有效的乳化剂作用. 它们的界面分子,而不是完整的颗粒,稳定了乳液,为合成乳化剂提供了一种绿色的替代方案.
科学领域:
- 食品科学 食品科学 食品科学
- 体科学 体科学 体科学
- 绿色化学 绿色化学
背景情况:
- 油体是油中丰富的天然油滴.
- 它们被用于食品和化品中作为油滴.
- 扩大油脂体应用需要了解它们的乳化特性.
研究的目的:
- 为了探索油脂体的乳化能力.
- 为了确定稳定的乳液的最小油脂度.
- 阐明了乳液中油性体稳定机制.
主要方法:
- 从油菜中提取油脂体的水性提取.
- 同质化以创建具有不同度的油在水乳液.
- 对乳液液滴大小 (激光衍射) 和结构 (CLSM) 的分析.
- 使用滴滴张力计对接口性质的研究.
主要成果:
- 稳定的乳液 (2.012.0微米滴) 在≥1.5重量%的油中形成.
- 不稳定的乳液,自由油含量低于1.0%的重量%的油.
- 孤立的油脂酶体界面分子显示出与完整的油脂酶体具有相似的乳化能力.
- 油体稳定其初始表面积的两倍.
结论:
- 油体通过它们的界面分子稳定乳液,而不是作为完整的颗粒.
- 这种机制可以有效地稳定油水接口.
- 在食品和制药行业中,油脂体是一种可行的绿色替代合成乳化剂.
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