凝聚
黄檀
生物高聚物
乳状液
絮凝作用
化学工程
明胶
胶体
化学
聚合物
相(物质)
离子强度
色谱法
材料科学
有机化学
水溶液
食品科学
工程类
作者
Najme Molaahmadi Bahraseman,Hajar Shekarchizadeh,Sayed Amir Hossein Goli
标识
DOI:10.1016/j.ijbiomac.2023.124250
摘要
This study aimed to investigate the segregative interaction of gelatin (G) and tragacanth gum (TG) and the stabilization of their water-in-water (W/W) emulsion by G-TG complex coacervate particles. Segregation was studied at different pHs, ionic strengths and biopolymer concentrations. Results showed that incompatibility was affected by increasing the biopolymer concentrations. So, three reigns were demonstrated in the phase diagram of the salt-free samples. NaCl significantly changed the phase behavior via enhancement of self-association of polysaccharide and changing solvent quality due to the charge screening effect of ions. The W/W emulsion prepared from these two biopolymers and stabilized with G-TG complex particles was stable for at least one week. The microgel particles improved emulsion stability by adsorption to the interface and creating a physical barrier. A fibrous and network-like structure of the G-TG microgels was observed by scanning electron microscopy images suggesting the Mickering emulsion stabilization mechanism. It was confirmed that the bridging flocculation between the microgel polymers led to phase separation after the stability period. Biopolymer incompatibility investigation is a useful tool to obtain beneficial knowledge for preparation new food formulation, especially no contain oil emulsions for low- calorie diets.
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