Colloidal zein particles at water-water interfaces

被引:49
|
作者
Chatsisvili, Nino [1 ,2 ]
Philipse, Albert P. [1 ]
Loppinet, Benoit [3 ]
Tromp, R. Hans [1 ,2 ]
机构
[1] Univ Utrecht, Debye Inst Nanomat Sci, Vant Hoff Lab Phys & Colloid Chem, Padualaan 8, NL-3584 CH Utrecht, Netherlands
[2] NIZO Food Res, Kernhemseweg 2, NL-6718 ZB Ede, Netherlands
[3] FORTH Inst Elect Struct & Lasers, POB 1527, Iraklion 71110, Greece
关键词
Colloidal particles; Zein; Anti-solvent precipitation; Water-in-water emulsions; LOCUST BEAN GUM; PHASE-SEPARATION; EMULSIONS; NANOPARTICLES; DEXTRAN;
D O I
10.1016/j.foodhyd.2016.10.036
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
We synthesize colloidal zein particles using the anti-solvent precipitation method and study particle behavior at water-water interfaces. When added to phase-separating aqueous mixtures of fish gelatin and dextran, particles accumulate at the interface. In order to explain the mechanism of particle accumulation at the water-water interface, we investigate how zein particles interact with polymers (i.e. fish gelatin and dextran). We show that both polymers adsorb similarly on particle surface, which can explain why particles form contact angles close to 90 degrees. Moreover, we show that particle accumulation is accompanied by aggregation. Those aggregates are able to arrest the late stage of the demixing process of the emulsion by the formation of a stable particle-rich layer at the water-water interface. This layer is referred as a 'foam-like layer' due to its morphology similar to that of a wet (non-drained) foam, and contains droplets of one phase, surrounded by particle-stabilized lamellae of the other phase. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码:17 / 23
页数:7
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