کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
19896 43142 2016 5 صفحه PDF ندارد دانلود رایگان
عنوان انگلیسی مقاله
Microstructural basis for water release from glycerol monostearate structured emulsions upon transformation from the α-gel to the coagel phase
ترجمه فارسی عنوان
اساس میکرو ساختاری برای آزادی آب از گلیسرول monostearate امولسیون ساختار بر تغییر و تحول از α-ژل به فاز coagel
کلمات کلیدی
گلیسرول monostearate (پابکم CID: 24699)؛ سدیم stearoyl lactylate (پابکم CID: 23671849)؛ صمغ زانتان (پابکم CID: 7107) Monoglyceride ساختار امولسیون؛ رفتار فازی چند شکل؛ SEM؛ مورفولوژی سطح
Glycerol monostearate (PubChem CID: 24699); Sodium stearoyl lactylate (PubChem CID: 23671849); Xanthan gum (PubChem CID: 7107)Monoglyceride structured emulsion; Polymorphic phase behaviour; SEM; Surface morphology
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی


• Emulsions in the α-gel phase have smooth droplet surfaces.
• Emulsions in the coagel phase have porous droplet surfaces.
• The porous surface leads to water syneresis upon polymorphic transformation.

This work characterized changes in surface morphology of a glyceryl monostearate structured emulsion (MG-structured emulsion) during the polymorphic transformation from the α-gel phase to the coagel phase. The effects of using various concentrations of co-emulsifier and adding xanthan gum on emulsion structure and stability were also investigated. Microscopy methods, including light microscopy, cryogenic-scanning electron microscopy, and X-ray diffraction were employed in the examination of the emulsion microstructure. Results showed that the MG-structured emulsion has a smooth droplet surface in the α-gel phase and a porous surface in the coagel phase. The formation of a porous surface during the polymorphic transformation leads to water release upon emulsion destabilization. Formulating with higher content of co-emulsifier or adding xanthan gum enhanced the multi-lamellar structure and stability of this structured emulsion.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Structure - Volume 7, January 2016, Pages 1–5
نویسندگان
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