Viscoelastic properties of concentrated dispersions in water of soy lecithin

被引：56
作者：
Manconi, M
Aparicio, J
Vila, AO
Pendás, J
Figueruelo, J
Molina, F [1 ]
机构：
[1] Univ Valencia, Unidad Invest Coliodes, Dpt Quim Fis, Valencia, Spain
[2] Univ Cagliari, Dpt Farm Chim Tecnol, Cagliari, Italy
[3] Ctr Nacl Invest Cient, Lab Criobiol & Liofilizac, Havana, Cuba
来源：
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS | 2003年 / 222卷 / 1-3期
关键词：
soy lecithin; phospholipids; vesicles; viscoclastic properties; rheopexy;
D O I：
10.1016/S0927-7757(03)00249-8
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：
Viscoelastic properties of soy lecithin dispersions at 60, 120, 180 and 240 g 1(-1) in water have been studied as a function of ionic strength (NaCl concentrations in the range 10(-5)-10(-2) mol 1(-1)) and of preparation method (sonication, freezing-unfreezing). Viscosity measurements of sonicated dispersions in a rotatory viscometer show Newtonian and plastic (Bingham) behavior, whereas the frozen-unfrozen dispersions show a spectacular change in their viscoelastic properties, that is, a non-Newtonian behavior with pseudoplastic characteristics and rheopexy. These properties have been related to electrokinetic characteristics of the segregated vesicles in each case. A decrease in !;potential (in absolute value) of vesicles results on an increase in the hysteresis loop area of the parents dispersions. (C) 2003 Elsevier B.V. All rights reserved.
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收藏
页码：141 / 145
页数：5
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