期刊
CARBOHYDRATE POLYMERS
卷 276, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2021.118806
关键词
Cellulose nanofibrils; Gelatin; Electrostatic interaction; Emulsion
资金
- National Nature Science Foundation of China [32072177]
This study aimed to improve the stability of medium internal phase emulsion by adjusting the electrostatic interaction between gelatin and TEMPO-oxidized bacterial cellulose nanofibrils. The addition of TOBC significantly improved the emulsion stability by impeding droplet mobility with the formation of nanofibrils network.
This study was designed to improve the stability of medium internal phase emulsion by adjusting the electrostatic interaction between gelatin (GLT) and TEMPO-oxidized bacterial cellulose nanofibrils (TOBC). The influences of polysaccharide-protein ratio (1:10, 1:5, and 1:2.5) and pH (3.0, 4.7, 7.0, and 11.0) on the emulsion properties were investigated. The droplet size of TOBC/GLT-stabilized emulsion was increased with the TOBC proportion increasing at pH 3.0-11.0. Additionally, emulsion had a larger droplet size at pH 4.7 (the electrical equivalence point pH of mixtures). However, the addition of TOBC significantly improved the emulsion stability. The emulsions prepared with TOBC/GLT mixtures (mixing ratio of 1:2.5) at pH 3.0-7.0 were stable without creaming during the storage. It was because the formation of nanofibrils network impeded the droplet mobility, and the emulsion viscosity and viscoelastic modulus were increased with the addition of TOBC. These findings were meaningful to modulate the physical properties of emulsions.
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