...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Hydrocolloids >Synergistic effect of glycyrrhizic acid and cellulose nanocrystals for oil-water interfacial stabilization
【24h】

Synergistic effect of glycyrrhizic acid and cellulose nanocrystals for oil-water interfacial stabilization

机译：甘草酸和纤维素纳米晶体对油水界面稳定的协同作用

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

In this work, the interfacial and bulk properties of oil-in-water emulsions stabilized by glycyrrhizic acid (GA), structurally a saponin and cellulose nanocrystals (CNC) as a co-stabilizer are investigated at different ionic strengths. The influence of GA, CNC, and NaCl concentration on the bulk stabilization of the emulsion as well as on the adsorption behavior and dilatational viscoelasticity at a model oil-water interface are discussed. At the oilwater interface GA adsorbs with appropriate CNC concentration due to salt-induced charge screening, but desorbs from the interface into bulk by excessive increase of the CNC concentration. An interfacial synergistic effect between GA and CNC was found at GA concentrations below interfacial saturation, attributed to the formation of interfacial GA-CNC complexes. In emulsions, the synergistic stabilization concentrations of the compounds are found at higher concentration of 1 wt% GA, 1 wt% CNC, and 20 mM NaCl. FTIR measurements suggest complexation of GA and CNC via hydrogen bonds and intermolecular interactions. The results provide evidence of network formation due to GA-CNC complexes at the interface and aggregation in the continuous phase, which eventually stabilize the emulsion systems.
机译：在这项工作中，油包水乳状液的界面和整体性质稳定由甘草酸（GA），在结构上皂苷和纤维素纳米晶体（CNC）作为共稳定剂是在不同的离子强度的影响。乳液的体积稳定化，以及在上模型油 - 水界面的吸附行为和疏密粘弹性GA，CNC，和NaCl浓度的影响进行了讨论。在油水界面由于盐诱导的电荷屏蔽GA吸附用适当的CNC浓度，但解吸从接口成散由CNC浓度的过度增加。 GA和CNC之间的界面的协同效应在GA浓度低于界面饱和，归因于界面GA-CNC复合物的形成被发现。在乳液中，该化合物的协同稳定浓度在1份％（重量）GA，1重量％的CNC，和20mM的NaCl浓度较高找到。 FTIR测量表明通过氢键和分子间相互作用GA和CNC的络合。结果，由于在连续相中的接口和聚集GA-CNC复合物，其最终稳定乳液系统提供的网络形成的证据。

著录项

  • 来源
    《Food Hydrocolloids》 |2021年第11期|106888.1-106888.7|共7页
  • 作者

    Ma Lulu; Bertsch Pascal; Wan Zhili; Yang Xiaoquan; Fischer Peter;

  • 作者单位

    South China Univ Technol Prov Key Lab Green Proc Nat Prod & Prod Safety Sch Food Sci & Engn Lab Food Prot & Colloids Guangzhou 510640 Peoples R China|Swiss Fed Inst Technol Inst Food Nutr & Hlth CH-8092 Zurich Switzerland;

    Swiss Fed Inst Technol Inst Food Nutr & Hlth CH-8092 Zurich Switzerland;

    South China Univ Technol Prov Key Lab Green Proc Nat Prod & Prod Safety Sch Food Sci & Engn Lab Food Prot & Colloids Guangzhou 510640 Peoples R China|Overseas Expertise Introduct Ctr Discipline Innov Guangzhou 510640 Peoples R China;

    South China Univ Technol Prov Key Lab Green Proc Nat Prod & Prod Safety Sch Food Sci & Engn Lab Food Prot & Colloids Guangzhou 510640 Peoples R China|Overseas Expertise Introduct Ctr Discipline Innov Guangzhou 510640 Peoples R China;

    Swiss Fed Inst Technol Inst Food Nutr & Hlth CH-8092 Zurich Switzerland;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Glycyrrhizic acid; Saponin; Cellulose nanocrystals; Salt charge screening; Interfacial property; Synergistic emulsion gels;

    机译：甘草酸;皂苷;纤维素纳米晶体;盐充电筛选;界面性质;协同乳液凝胶;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号