Stabilization of Water-in-Water Emulsions by Addition of Protein Particles

被引：144

作者：

Nguyen, Bach T. ^{[1
]}

Nicolai, Taco ^{[1
]}

Benyahia, Lazhar ^{[1
]}

机构：

[1] Univ Maine, LUNAM, PCI, IMMM UMR CNRS 6283, F-72085 Le Mans 9, France

来源：

LANGMUIR | 2013年 / 29卷 / 34期

关键词：

COLLOIDAL PARTICLES; PHASE-BEHAVIOR;

D O I：

10.1021/la402131e

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The effect of the addition of protein particles was investigated on the stability of water-in-water emulsions formed by mixing aqueous dextran and poly (ethylene oxide) solutions. Protein particles with hydrodynamic radii ranging from 15 to 320 nm were produced by heating globular proteins in controlled conditions. The structure of the emulsions was visualized with confocal laser scanning microscopy using different fluorescent probes to label the dextran phase and the protein particles. It is shown that contrary to native proteins, protein particles adsorb at the interface and can form a monolayer that inhibits fusion of emulsion droplets. In this way, water-in-water emulsions could be stabilized for a period of weeks. The effect of the polymer composition and the protein particle size and concentration was investigated.

引用

页码：10658 / 10664

页数：7

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