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协会合体结构对油在水乳液矩阵中氧气溶解度的影响
KeunCheol Yoo1, SeHyeok Kim1, Mi-Ja Kim2
1Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea.
Food science and biotechnology
|January 26, 2024
概括
氧分子与油在水乳液中的分散油滴相互作用. 较高的氧溶性和脂质氧化发生在正电荷的乳化剂和增加滴水表面积.
科学领域:
- 合体和表面科学科学
- 食品化学 食品化学
- 乳液技术 乳液技术
背景情况:
- 协会合物被认为是氧化的主要部位.
- 氧分子在油在水 (O/W) 乳液中的协会合体中的特定作用仍然未被充分探索.
研究的目的:
- 为了研究氧分子和O/W乳液中的协会合物之间的关系.
- 确定乳化剂电荷,滴滴数和表面积如何影响氧气溶解度和脂质氧化.
主要方法:
- 测量氧的溶解度是用O/W乳液测量不同的乳化剂电荷,滴滴数量和表面积.
- 在不同的乳液条件下评估了脂质氧化率.
主要成果:
- 与负电荷或中性的相比,带有正电荷的乳化剂的O/W乳液中的氧气溶解度更高.
- 增加的油滴数量和表面积与增强的氧气溶解度相关,这表明分散的相作为氧气储备.
- 带有正电荷乳化剂的O/W乳化物比带有中性乳化剂的乳化物表现出更大的脂质氧化.
- 在O/W乳液中,较高的界面区域与氧化稳定性降低有关.
结论:
- 在O/W乳液中的分散相作为氧分子的位置.
- 乳化剂电荷和分散液滴的特性显著影响O/W乳液中的氧溶性和脂质氧化.
- 乳液接口在调节脂质氧化率方面发挥着至关重要的作用.
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