Surface properties of monoglyceride monolayers spread on aqueous glycerol solutions

被引：0

作者：

Rodriguez Patino, Juan M. ^{[1
]}

Dominguez, Manuela Ruiz ^{[1
]}

机构：

[1] Univ de Sevilla, Sevilla, Spain

来源：

Colloids and Surfaces A: Physicochemical and Engineering Aspects | 1993年 / 75卷

关键词：

Emulsions - Food additives - Langmuir Blodgett films - Solutions - Stability - Structure (composition) - Surface properties;

D O I：

10.1016/0927-7757(93)80433-F

中图分类号：

学科分类号：

摘要：

Surface properties (structural characteristics and stability) of monolayers of monostearin, monopalmitin and monoolein, accepted as food emulsifiers, were studied using an automated Langmuir-type film balance. The monolayers were spread on aqueous glycerol solutions. The glycerol concentration in the subphase was between zero and 0.5 mol l-1. The compression isotherms were obtained over the temperature range 5-40°C. The results show reduced solid structure and increased liquid-condensed structure with glycerol in the subphase for monostearin and monopalmitin. The thermodynamic functions of the liquid-condensed to liquid-expanded transition were obtained. The results can be explained in terms of monolayer-subphase interactions. The monoolein monolayers have a liquid-expanded structure over the entire temperature range. Glycerol in the subphase reduces the monolayer stability with monostearin and monopalmitin, but increases it with monoolein.

引用

页码：217 / 228