{"title":"酸性条件下酪蛋白酸钠/黄原胶复合物的制备和表征及其在稳定水包油型乳液中的应用","authors":"Houria Bouziane, Soumia Seddari, Fatiha Boudjema, Nadji Moulai-Mostefa","doi":"10.1002/aocs.12822","DOIUrl":null,"url":null,"abstract":"<p>In this work, complexes formed by sodium caseinate (NaCn) and xanthan gum (XG) were tested as novel natural stabilizers. They were prepared at pH 4, using a constant concentration of XG (0.4%) and different NaCn concentrations. Then, they were characterized in terms of turbidity, surface tension (ST), and rheology. The acquired results indicated that the ST of NaCn solution and NaCn/XG dispersion decreases with NaCn concentration. In addition, the ST of NaCn/XG is higher than that of NaCn solution indicating interactions between NaCn and XG. In addition, the turbidity of the dispersions increases while ST decreases with NaCn concentration. Fourier transform spectroscopy (FTIR) spectra confirmed the formation of a complex between NaCn and XG through electrostatic interactions. Structural analyses demonstrated that the morphologies of the complex particles are different compared to the pure biopolymer ones. Furthermore, the oil-in-water (O/W) emulsions based on NaCn/XG complexes formed into acid conditions were studied. The obtained results showed that the stability, the average diameter of the droplets, and the rheological behavior of the formulated emulsions depend on the NaCn:XG ratio. Emulsion formulated with 0.5:1, 1:1, 1.5:1, 2:1 NaCn:XG ratio presented good creaming stability during 1 month of storage at 25°C. On the other hand, samples formulated with a 1:1 ratio of NaCn/XG exhibited the best stability. Their average diameter (29.026 μm) remained constant during the storage. Emulsions formulated with higher ration PR:PS (2.5:1, 3:1) were unstable and have larger droplets. Also, all formulations showed a shear-thinning and elastic behavior.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9000,"publicationDate":"2024-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Preparation and characterization of sodium caseinate/xanthan gum complexes in acidic conditions and their use for the stabilization of oil-in-water emulsions\",\"authors\":\"Houria Bouziane, Soumia Seddari, Fatiha Boudjema, Nadji Moulai-Mostefa\",\"doi\":\"10.1002/aocs.12822\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>In this work, complexes formed by sodium caseinate (NaCn) and xanthan gum (XG) were tested as novel natural stabilizers. They were prepared at pH 4, using a constant concentration of XG (0.4%) and different NaCn concentrations. Then, they were characterized in terms of turbidity, surface tension (ST), and rheology. The acquired results indicated that the ST of NaCn solution and NaCn/XG dispersion decreases with NaCn concentration. In addition, the ST of NaCn/XG is higher than that of NaCn solution indicating interactions between NaCn and XG. In addition, the turbidity of the dispersions increases while ST decreases with NaCn concentration. Fourier transform spectroscopy (FTIR) spectra confirmed the formation of a complex between NaCn and XG through electrostatic interactions. Structural analyses demonstrated that the morphologies of the complex particles are different compared to the pure biopolymer ones. Furthermore, the oil-in-water (O/W) emulsions based on NaCn/XG complexes formed into acid conditions were studied. The obtained results showed that the stability, the average diameter of the droplets, and the rheological behavior of the formulated emulsions depend on the NaCn:XG ratio. Emulsion formulated with 0.5:1, 1:1, 1.5:1, 2:1 NaCn:XG ratio presented good creaming stability during 1 month of storage at 25°C. On the other hand, samples formulated with a 1:1 ratio of NaCn/XG exhibited the best stability. Their average diameter (29.026 μm) remained constant during the storage. Emulsions formulated with higher ration PR:PS (2.5:1, 3:1) were unstable and have larger droplets. Also, all formulations showed a shear-thinning and elastic behavior.</p>\",\"PeriodicalId\":17182,\"journal\":{\"name\":\"Journal of the American Oil Chemists Society\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2024-02-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the American Oil Chemists Society\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12822\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12822","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Preparation and characterization of sodium caseinate/xanthan gum complexes in acidic conditions and their use for the stabilization of oil-in-water emulsions
In this work, complexes formed by sodium caseinate (NaCn) and xanthan gum (XG) were tested as novel natural stabilizers. They were prepared at pH 4, using a constant concentration of XG (0.4%) and different NaCn concentrations. Then, they were characterized in terms of turbidity, surface tension (ST), and rheology. The acquired results indicated that the ST of NaCn solution and NaCn/XG dispersion decreases with NaCn concentration. In addition, the ST of NaCn/XG is higher than that of NaCn solution indicating interactions between NaCn and XG. In addition, the turbidity of the dispersions increases while ST decreases with NaCn concentration. Fourier transform spectroscopy (FTIR) spectra confirmed the formation of a complex between NaCn and XG through electrostatic interactions. Structural analyses demonstrated that the morphologies of the complex particles are different compared to the pure biopolymer ones. Furthermore, the oil-in-water (O/W) emulsions based on NaCn/XG complexes formed into acid conditions were studied. The obtained results showed that the stability, the average diameter of the droplets, and the rheological behavior of the formulated emulsions depend on the NaCn:XG ratio. Emulsion formulated with 0.5:1, 1:1, 1.5:1, 2:1 NaCn:XG ratio presented good creaming stability during 1 month of storage at 25°C. On the other hand, samples formulated with a 1:1 ratio of NaCn/XG exhibited the best stability. Their average diameter (29.026 μm) remained constant during the storage. Emulsions formulated with higher ration PR:PS (2.5:1, 3:1) were unstable and have larger droplets. Also, all formulations showed a shear-thinning and elastic behavior.
期刊介绍：
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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