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首页> 外文期刊>Food Hydrocolloids >A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: Interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms
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A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: Interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms

机译：玉米纤维胶，疏水改性淀粉，阿拉伯胶和大豆可溶性多糖的比较：界面动力学，油/水界面处的粘弹性响应和乳液稳定机制

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摘要

The interfacial rheology of polysaccharide adsorption layers of corn fiber gum (CFG), octenyl succinate anhydride-modified starch (OSA-s), gum arabic (GA) and soybean soluble polysaccharides (SSPS) at the oil/water interface and their emulsifying properties in oil-in-water (O/W) emulsions were compared. All four amphiphilic polymers contain different amounts of protein and they are of high molecular weight with highly branched structure. Based on the obtained interfacial shear rheological information such as a number of influence factor dependence (time, concentration, temperature, strain dependency) of interfacial dynamic moduli, creep or relaxation response, and steady/dynamic flow behavior of the interfacial layers, we found pronounced differences in the viscoelastic response of the four hybrid polyelectrolytes in shear flow. The adsorbed film of CFG is unique because it exhibits a predominantly viscous showing an apparently increasing storage modulus throughout the whole test without a saturated value whereas OSA-s produces a pure viscous layer at interface with a very low viscosity and quick forming kinetics; in contrast, both GA and SSPS form more rigid, solid-like layers. Models to describe the distinct interfacial dynamics and stabilizing mechanism of the four emulsifiers involving steric repulsion and electrostatic repulsion are proposed. Emulsifying properties of the four polymers are evaluated in terms of the emulsion physical properties, droplet-size distribution and optical microscopy observation. The effect of concentration and storage temperature on the interfacial viscoelastic response and the corresponding emulsion stability of each biopolymer are also compared. (C) 2017 Elsevier Ltd. All rights reserved.
机译：玉米纤维胶（CFG），辛烯基琥珀酸酐改性淀粉（OSA-s），阿拉伯胶（GA）和大豆可溶性多糖（SSPS）的多糖吸附层在油/水界面处的界面流变及其乳化特性比较了水包油（O / W）乳液。所有四种两亲聚合物均包含不同量的蛋白质，并且具有高分子量和高度分支的结构。根据所获得的界面剪切流变学信息，例如界面动态模量，蠕变或松弛响应以及界面层的稳态/动态流动行为的许多影响因素依赖性（时间，浓度，温度，应变依赖性），我们发现剪切流动中四种杂化聚电解质的粘弹性响应的差异。 CFG的吸附膜是独特的，因为它表现出主要的粘性，在整个测试过程中储能模量明显增加，没有饱和值，而OSA-s在界面处产生纯粘性层，具有非常低的粘度和快速的成型动力学。相比之下，GA和SSPS都形成更坚硬的类固体层。提出了描述空间排斥和静电排斥的四种乳化剂不同的界面动力学和稳定机理的模型。根据乳液的物理性质，液滴尺寸分布和光学显微镜观察评估四种聚合物的乳化性质。还比较了浓度和储存温度对每种生物聚合物界面粘弹性响应和相应乳液稳定性的影响。 （C）2017 Elsevier Ltd.保留所有权利。

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  • 来源
    《Food Hydrocolloids》 |2017年第9期|329-344|共16页
  • 作者

    Jin Qiangwei; Li Xiaobei; Cai Zhixiang; Zhang Fei; Yadav Madhav P.; Zhang Hongbin;

  • 作者单位

    Shanghai Jiao Tong Univ, Sch Chem & Chem Technol, Adv Rheol Inst, Dept Polymer Sci & Engn, Shanghai 200240, Peoples R China;

    DuPont Co Inc, Nutr Hlth, Shanghai 200335, Peoples R China;

    Shanghai Jiao Tong Univ, Sch Chem & Chem Technol, Adv Rheol Inst, Dept Polymer Sci & Engn, Shanghai 200240, Peoples R China;

    Firmenich Aromat China Co Ltd, Mat Sci Dept, Corp R&D Div, Shanghai 201108, Peoples R China;

    Eastern Reg Res Ctr, USDA, Agr Res Serv, Wyndmoor, PA 19038 USA;

    Shanghai Jiao Tong Univ, Sch Chem & Chem Technol, Adv Rheol Inst, Dept Polymer Sci & Engn, Shanghai 200240, Peoples R China;

  • 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

    Interfacial rheology; Branched polysaccharide; Emulsification; Emulsion stability; Double wall-ring;

    机译：界面流变性支链多糖乳化乳化稳定性双层环;

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