Role of protein-cellulose nanocrystal interactions in the stabilization of emulsion
Artikel i vetenskaplig tidskrift, 2019
Experiments: After studying the interactions between CNC and CAS, in bulk, and at air-water and liquid-liquid interfaces, emulsions have been prepared through different routes of addition, at pH 7 and 3, at which CNC and CAS had repulsive and attractive interactions, respectively. The routes of addition were (1) CAS and CNC simultaneously, (2) CAS first followed by CNC in a subsequent emulsification step and (3) CNC first, followed by CAS. The emulsions were characterized by laser diffraction and optical microscopy.
Findings: At pH 7, in the case of repulsive interactions, the surface activity of CAS was balanced by the irreversible adsorption of CNC, irrespectively of the route of emulsification. At pH 3, in the case of attractive interactions, using route (1), the aggregates CAS-CNC provided better emulsification than CNC and CAS alone. For emulsions prepared by route (2) and (3), gelling was observed which could be controlled through the order of addition. Emulsions prepared at pH 7 then adjusted to pH 3 exhibited an increase in viscosity, while the droplet size was not affected.
Interface
Sodium caseinate
Cellulose nanocrystal
Interaction
Emulsion
Gel
Författare
Lucie Pinďáková
Univerzita Tomase Bati ve Zline
Věra Kašpárková
Univerzita Tomase Bati ve Zline
Romain Bordes
Chalmers, Kemi och kemiteknik, Tillämpad kemi
Journal of Colloid and Interface Science
0021-9797 (ISSN) 1095-7103 (eISSN)
Vol. 557 196-206Ämneskategorier
Fysikalisk kemi
Materialkemi
Annan kemi
DOI
10.1016/j.jcis.2019.09.002
PubMed
31521969