Interfacial assembly and rheology of multi-responsive glycyrrhizic acid at liquid interfaces

被引:9
作者
Cai, Jiyang [1 ]
Wu, Jiahao [2 ]
Yu, Xinke [1 ]
Wan, Zhili [1 ,3 ]
Yang, Xiaoquan [1 ]
机构
[1] South China Univ Technol, Sch Food Sci & Engn, Lab Food Prot & Colloids, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China
[2] Chinese Univ Hong Kong, Dept Chem, Shatin, Hong Kong, Peoples R China
[3] Overseas Expertise Intro Ctr Discipline Innovat Fo, Guangzhou 510640, Peoples R China
基金
中国国家自然科学基金;
关键词
SURFACE DILATATIONAL RHEOLOGY; ADSORPTION; BEHAVIOR; NANOFIBRILS; EMULSIONS; FIBRILS; PROTEIN;
D O I
10.1039/d3sm00973d
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
Glycyrrhizic acid (GA), a naturally derived food-grade saponin molecule, is a promising alternative to synthetic surfactants for stabilizing multiphase systems including emulsions and foams, due to its biological activity and surface-active properties. Understanding the interfacial behavior of GA, particularly in relation to its complex self-assembly behaviors in water induced by multiple environmental stimuli, is crucial to its application in multiphase systems. In this study, we comprehensively investigate the interfacial structure and rheological properties of GA systems, as a function of pH and temperature, through Langmuir-Blodgett films combined with atomic force microscopy, interfacial particle tracking, adsorption kinetics, stress-relaxation behavior and interfacial dilatational rheology. The variation of solution pH provokes pronounced changes in the interfacial properties of GA. At pH 2 and 4, GA fibril aggregates/fibrils adsorb rapidly, followed by rearrangement into large lamellar and rod-like structures, forming a loose and heterogeneous fibrous network at the interface, which exhibit a stretchable gel-like behavior. In contrast, GA at pH 6 and 8, featuring micelles or monomers in solutions, adsorb slowly to the interface and re-assemble partially into small micelle-like or irregular structures, which lead to a dense and homogeneous interfacial layer with stiffer glassy-like responses. With successively elevated temperature, the GA structures (pH 4) at the interface break into smaller fragments and further adsorption is promoted. Upon cooling, the interfacial tension of GA further decreases and a highly elastic interfacial layer may be formed. The diverse GA assemblies in bulk solution impart them with rich and intriguing interfacial behaviors, which may provide valuable mechanistic insights for the development of novel edible soft matter stabilized by GA. Multi-responsive glycyrrhizic acid shows varying and intriguing adsorption behaviors, structural reassembly, and interfacial rheological responses at liquid interfaces.
引用
收藏
页码:1173 / 1185
页数:14
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