增强皮克林乳状液的稳定性:玉米蛋白- mct复合纳米颗粒的界面动力学研究

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2023-11-02 DOI:10.1016/j.foodhyd.2023.109504
Qize Zhou , Wenbo Wang , Zhuo Jiang , Yong Cao , Jie Xiao
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引用次数: 0

摘要

胶体颗粒的界面吸附性能对皮克林乳状液的形成和稳定性至关重要。本研究旨在利用疏水物质中链甘油三酯(MCT)形成杂化纳米颗粒(ZMN),改善玉米蛋白纳米颗粒(ZN)的表面疏水性、吸附性能。研究了不同玉米蛋白/MCT比例对Pickering乳状液界面稳定机理的影响,揭示了吸附性能、界面层流变行为和乳状液稳定性之间的关系。结果表明,纳米颗粒的表面疏水性不仅影响其吸附性能,而且影响复合界面的流变行为。其中,Zein/MCT比值的增加促进了疏水性基团的暴露,增加了ZMN的表面疏水性。这进一步增强了ZMN从水相向界面的扩散(Kdiff从0.033 mNm−1s−0.5增加到0.095 mNm−1s−0.5)和界面重排速率(KR从- 0.016 mNm−1s−0.5增加到- 0.009 mNm−1s−0.5),导致ZMN在界面上的快速吸附和密集积累。此外,纳米颗粒的吸附性能直接影响了界面层的粘弹性和应变性能。ZMN组成的界面层表现出增强的粘弹性,低频从4 mN/m增加到7 mN/m,高频从6.8 mN/m增加到12.5 mN/m。在不同的外部压力下,它表现出较低的粘性耗散和较强的变形响应。结果表明,ZMN稳定乳状液(ZMNPEs)的高粘弹性和界面层的强应变响应降低了液滴聚集的速度和程度。本研究不仅提出了一种利用Zein-MCT复合纳米颗粒增强Pickering乳状液稳定性的新策略,而且加深了我们对颗粒吸附性能、界面流变性和乳状液稳定性之间相互作用的理解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Enhancing stability of Pickering emulsions: Insights into the interfacial dynamics of Zein-MCT composite nanoparticles

The interfacial adsorption properties of colloidal particles were critical to the formation and stability of Pickering emulsions. This study aimed to improve the surface hydrophobicity, adsorption properties of Zein nanoparticles (ZN) by using the hydrophobic substance Medium-chain triglyceride (MCT) to form hybrid nanoparticles (ZMN). We investigated the impact of varying Zein/MCT ratios on the interfacial stabilization mechanism of Pickering emulsions and deciphered the relationship between adsorption properties, the rheological behavior of interfacial layer, and emulsion stability. Results revealed that the surface hydrophobicity of nanoparticles affected their adsorption properties as well as the rheological behavior of the composite interface. Specifically, an increase in the Zein/MCT ratio promoted the exposure of hydrophobic groups, increased the surface hydrophobicity of ZMN. This further led to an enhanced diffusion ZMN from the aqueous phase to the interface (Kdiff increased from 0.033 mNm−1s−0.5 to 0.095 mNm−1s−0.5) and the rate of rearrangement at the interface (KR increased from −0.016 mNm−1s−0.5 to −0.009 mNm−1s−0.5) which resulted in rapid adsorption and densely accumulation of ZMN at the interface. Furthermore, the adsorption properties of the nanoparticles directly influenced the viscoelastic and strain properties of the interfacial layer. The interfacial layer composed of ZMN exhibited enhanced viscoelasticity, increasing from 4 mN/m to 7 mN/m at low frequencies and from 6.8 mN/m to 12.5 mN/m at high frequencies. It also exhibited lower viscous dissipation and a stronger deformation response under varying external pressures. As a consequence, the rate and extent of droplet aggregation in ZMN stabilized emulsions (ZMNPEs) were reduced, attributing to the high viscoelasticity as well as the strong strain response of the interfacial layer. This research not only introduces a novel strategy to enhance the stability of Pickering emulsions using Zein-MCT composite nanoparticles, but also deepens our understanding of the interplay between particle adsorption properties, interfacial rheology, and emulsion stability.

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来源期刊
Food Hydrocolloids
Food Hydrocolloids 工程技术-食品科技
CiteScore
19.90
自引率
14.00%
发文量
871
审稿时长
37 days
期刊介绍: Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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