十六烷基硫酸钠-十六烷醇混合吸附膜表面冷冻对 OW 乳液稳定性的影响

IF 1.6 4区 农林科学 Q3 CHEMISTRY, APPLIED
Journal of oleo science Pub Date : 2024-10-01 Epub Date: 2024-09-20 DOI:10.5650/jos.ess24114
Hiroki Matsubara, Keigo Kato
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引用次数: 0

摘要

十二烷-水界面上的十六烷基硫酸钠(SHS)吸附膜在其疏水尾部与十二烷相中的十六烷醇(C16OH)尾部之间的侧向范德华吸引力作用下,在冷却时显示出向表面冻结单层的一阶相变。然后利用 SHS - C16OH 单层的表面冻结转变来稳定水包油(OW)乳液。获得的结果与之前研究的十六烷基三甲基氯化铵(CTAC)- C16OH 表面冷冻单层的结果进行了比较。这项研究的主要结论是,通过与 C16OH 的协同吸附,SHS 的界面密度在表面冷冻时显著增加,从而使表面冷冻温度(35°C)高于 CTAC(25°C)。在环境温度范围内形成表面冻结单层对实际应用具有重要意义。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Surface Freezing of Sodium Hexadecyl Sulfate - Hexadecanol Mixed Adsorbed film on OW Emulsion Stability.

The adsorbed film of Sodium Hexadecyl Sulfate (SHS) at the dodecane - water interface showed a first-order phase transition to a surface frozen monolayer upon cooling by the lateral van der Waals attraction between their hydrophobic tails and those of hexadecanol (C16OH) incorporated from the dodecane phase. The surface freezing transition of the SHS - C16OH monolayer was then utilized to stabilize an oil-in-water (OW) emulsion. The obtained results were compared to those examined previously for the cetyltrimethylammonium chloride (CTAC) - C16OH surface frozen monolayer. The main conclusion of this study was that the interfacial density of SHS significantly increased at the surface freezing by the cooperative adsorption with C16OH which gave rise to a higher surface freezing temperature (35°C) compared to CTAC (25°C). The formation of the surface freezing monolayer in the ambient temperature range could have a significant importance when it is applied to practical applications.

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来源期刊
Journal of oleo science
Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY
CiteScore
3.20
自引率
6.70%
发文量
173
审稿时长
3 months
期刊介绍: The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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