Structure of the Microemulsion of Polyglycerol Polyricinoleate Encapsulating Vitamin E

被引：8

作者：

Matsuoka, Junji ^{[1
]}

Kusano, Takumi ^{[1
]}

Kasama, Yuuki ^{[2
]}

Tominaga, Etsuko ^{[2
]}

Kobayashi, Junya ^{[2
]}

Fujii, Wataru ^{[2
]}

Iwase, Hiroki ^{[3
]}

Shibayama, Mitsuhiro ^{[1
]}

Nanbu, Hironobu ^{[2
]}

机构：

[1] Univ Tokyo, Inst Solid State Phys, 5-1-5 Kashiwanoha, Kashiwa, Chiba 2778581, Japan

[2] Taiyo Kagaku Co Ltd, 1-3 Takara Machi, Yokaichi, Mie 5100844, Japan

[3] Neutron Sci & Technol Ctr, CROSS, 162-1 Tokai, Ibaraki 3191106, Japan

来源：

JOURNAL OF OLEO SCIENCE | 2017年 / 66卷 / 11期

关键词：

microemulsion; polyglycerol polyricinoleate; rheology; small angle X-ray scattering; vitamin E;

D O I：

10.5650/jos.ess17125

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The structures of micelles and microemulsions consisting of polyglycerol polyricinoleate (PGPR) were investigated by small-angle X-ray scattering (SAXS) and rheological measurements. The SAXS results show that amphiphilic PGPR molecules form stable micelles in glycerol. When vitamin E is added to the PGPR micelles, it is encapsulated in the micelles and forms an emulsion. These micelles are stable towards mechanical shearing up to a shear rate of 1000 s(-1), with shear thinning occurring in the emulsion above 100 s(-1), indicating that the emulsion may undergo break up by shearing, but recovers the structure by releasing shear strain.

引用

页码：1285 / 1291

页数：7

共 17 条

[1] Microemulsions: A potential delivery system for bioactives in food [J].

Flanagan, J ;

Singh, H .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2006, 46 (03) :221-237

[2] ANTIOXIDANT ACTIVITY OF ALPHA-TOCOPHEROLS AND GAMMA-TOCOPHEROLS IN BULK OILS AND IN OIL-IN-WATER EMULSIONS [J].

HUANG, SW ;

FRANKEL, EN ;

GERMAN, JB .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (10) :2108-2114

[3] A small angle neutron scattering study of the adsorbed asphaltene layer in water-in-hydrocarbon emulsions:: Structural description related to stability [J].

Jestin, Jacques ;

Simon, Sebastien ;

Zupancic, Lina ;

Barre, Loic .

LANGMUIR, 2007, 23 (21) :10471-10478

[4] Improved bioavailability of vitamin E with a self emulsifying formulation [J].

Julianto, T ;

Yuen, KH ;

Noor, AM .

INTERNATIONAL JOURNAL OF PHARMACEUTICS, 2000, 200 (01) :53-57

[5]

Katsuragi T., 1999, Foods & Food Ingredients Journal of Japan, V180, P35

[6] Morphology Change from Nanotube to Vesicle and Monolayer/Bilayer Alteration by Amphiphilic Block Polypeptides Having Aromatic Groups at C Terminal [J].

Kim, Cheol Joo ;

Kurauchi, Saki ;

Uebayashi, Tsuguaki ;

Fujisaki, Ai ;

Kimura, Shunsaku .

BULLETIN OF THE CHEMICAL SOCIETY OF JAPAN, 2017, 90 (05) :568-573

[7]

McClements D.J., 2004, FOOD EMULSIONS PRINC, P137

[8]

Nakamura T., 1995, JPN PAT

[9] Chemotactic Amoeboid-Like Shape Change of a Vesicle under a pH Gradient [J].

Nawa, Erika ;

Yamamoto, Daigo ;

Shioi, Akihisa .

BULLETIN OF THE CHEMICAL SOCIETY OF JAPAN, 2015, 88 (11) :1536-1544

[10] Microemulsions: An overview [J].

Paul, BK ;

Moulik, SP .

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 1997, 18 (04) :301-367

← 1 2 →