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首页> 外文期刊>Journal of Agricultural and Food Chemistry >INFLUENCE OF WATER-SOLUBLE NONIONIC EMULSIFIER ON THE RHEOLOGY OF HEAT-SET PROTEIN-STABILIZED EMULSION GELS
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INFLUENCE OF WATER-SOLUBLE NONIONIC EMULSIFIER ON THE RHEOLOGY OF HEAT-SET PROTEIN-STABILIZED EMULSION GELS

机译：水溶性非离子型乳化剂对热固性稳定化乳液的流变学的影响

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摘要

The influence of nonionic emulsifier Tween 20 [polyoxyethylene (20) sorbitan monolaurate] on the small-deformation shear theological behavior of beta-lactoglobulin emulsion gels has been investigated. Measurements are reported for heat-set oil-in-water emulsion gels (5-10 wt % protein, 38 wt % oil, pH 7) containing surfactant added after homogenization but prior to heat treatment (30 min at 90 degrees C). Storage and loss moduli (frequency 1 Hz) and protein surface coverages of emulsion gels containing 6, 7, and 8 wt % protein have been determined at 30 degrees C. Comparison with results from the equivalent theological experiments on pure beta-lactoglobulin systems (12-14 wt %, pH 7) shows that the incorporation of fine emulsion droplets greatly reduces the overall concentration of protein required to make a self-supporting gel. For constant oil content and thermal gelation conditions, the emulsion gel strength is very sensitive to protein content and surfactant/protein molar ratio R. In particular, the storage modulus has been shown to increase at low emulsifier contents (R approximate to 1), to decrease at intermediate emulsifier contents (R approximate to 2), and then at high emulsifier contents (R greater than or equal to 4) either to increase again or to remain low depending on the protein content. This behavior can be explained in terms of the effect of system composition on the balance between the different kinds of interfacial and bulk protein-surfactant interactions.
机译：研究了非离子型乳化剂吐温20 [聚氧乙烯（20）脱水山梨醇单月桂酸酯]对β-乳球蛋白乳液凝胶的小形变剪切流变行为的影响。报道了在均质化之后但在热处理之前（在90摄氏度下30分钟）添加的表面活性剂的热定型水包油乳液凝胶（5-10 wt％蛋白质，38 wt％油，pH 7）的测量结果。已在30°C下测定了包含6、7和8 wt％蛋白质的乳胶的储能和损耗模量（频率1 Hz）和蛋白质表面覆盖率。与纯β-乳球蛋白系统的等效神学实验结果进行比较（12 -14 wt％，pH 7）表明细乳液滴的掺入大大降低了制备自支撑凝胶所需的蛋白质总浓度。对于恒定的油含量和热凝胶化条件，乳液的凝胶强度对蛋白质含量和表面活性剂/蛋白质摩尔比R非常敏感。特别是，在低乳化剂含量（R约为1）下，储能模量增加了。在中间乳化剂含量（R约为2）时降低，然后在高乳化剂含量（R大于或等于4）时降低，取决于蛋白质含量再次增加或保持较低。可以根据系统组成对不同种类的界面和大量蛋白质-表面活性剂相互作用之间平衡的影响来解释此行为。

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