Stabilization of Water-in-Water Emulsions by Polysaccharide-Coated Protein Particles

被引：89

作者：

de Freitas, Rilton A. ^{[1
,2
]}

Nicolai, Taco ^{[1
]}

Chassenieux, Christophe ^{[1
]}

Benyahia, Lazhar ^{[1
]}

机构：

[1] Univ Maine, CNRS, UMR, Polymeres Colloids,Interfaces Dept,IMMM, F-72085 Le Mans 9, France

[2] Univ Fed Parana, Dept Chem, BioPol, BR-81531980 Curitiba, Parana, Brazil

来源：

LANGMUIR | 2016年 / 32卷 / 05期

关键词：

COLLOIDAL PARTICLES; PHASE-SEPARATION; OIL DROPLETS; MIXTURES; STARCHES;

D O I：

10.1021/acs.langmuir.5b03761

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The phase diagram of mixtures of xyloglucan (XG) and amylopectin (AMP) in aqueous solution is presented. Water-in-water emulsions prepared from mixtures in the two-phase, regime were studied in detail, and the interfacial tension was determined. It is shown that the emulsions can be stabilized by addition of beta-lactoglobulin microgels, (beta LGm), but only at pH <= 5.0. Excess beta LGm preferentially entered the AMP phase at pH > 5.0 and the XG phase at lower pH. The inversion was caused by adsorption of XG onto beta LGm that started below pH 5.5. It is shown that modification of the surface of particles by coating with polysaccharides is a potential lever to control stabilization of water-in-water emulsions.

引用

页码：1227 / 1232

页数：6

共 20 条

[1] Emulsions stabilised solely by colloidal particles [J].