乳化剂在加气乳剂中的协同作用：脂肪结晶和蛋白质界面吸附的协调调节

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-05 DOI:10.1016/j.foodhyd.2025.111725

Xiuhang Chai, Yi Su, Yuanfa Liu

{"title":"乳化剂在加气乳剂中的协同作用：脂肪结晶和蛋白质界面吸附的协调调节","authors":"Xiuhang Chai, Yi Su, Yuanfa Liu","doi":"10.1016/j.foodhyd.2025.111725","DOIUrl":null,"url":null,"abstract":"<div><div>Plant-animal hybrid fat-based creams often suffer from compromised stability, texture, and sensory attributes due to mismatched fat crystallization behaviors and suboptimal interfacial film integrity. While emulsifiers are pivotal in modulating these properties, their synergistic mechanisms in hierarchically regulating fat-protein-colloid interactions remain poorly understood. This study systematically decoupled the roles of hydrophilic (Span20, Tween20/40/60, Polyglyceryl-10 Laurate (PGE-L); HLB 8.6–15.6) and lipophilic (Glyceryl monostearate (GMS); Hydrophile-lipophile balance (HLB) 3.8) emulsifiers in a palm kernel stearin-palm oil stearin-anhydrous milk fat (PP-AMF) matrix, focusing on crystallization kinetics, interfacial remodeling, and aerated structural evolution. Crystallization analysis demonstrated that GMS elevated onset temperatures to 33.21 °C via epitaxially templated heterogeneous nucleation, forming dense <em>β′</em>-polymorphic microcrystals (2.00 <span><math><mrow><mo>±</mo></mrow></math></span> 0.18 μm) that accelerated partial coalescence. Hydrophilic emulsifiers minimally affected crystallization temperatures but reduced fat crystal size. Interfacial dynamics revealed that hydrophilic emulsifiers (e.g., Tween20, PGE-L) displaced sodium caseinate at oil-water interfaces, reducing tension from 19.90 mN/m (protein alone) to 7.23–8.55 mN/m through rapid molecular packing. Conversely, GMS crystallized at interfaces, enhancing shear-induced aggregation for structural rigidity. A ternary emulsifier system (GMS + Span20+Tween40) synergistically balanced overrun (237.41 %), hardness (59.46 g), and 30-min structural retention by decoupling crystallization control (GMS-driven <em>β′</em> networks) from interfacial stabilization (Tween40-mediated steric hindrance). The modulation of fat crystallization by emulsifiers, combined with the synergistic interplay between casein molecules and hydrophilic surfactants to enhance emulsion stability and coalescence resistance, serves as a critical determinant in the fabrication of aerated emulsions.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111725"},"PeriodicalIF":11.0000,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Emulsifier synergism in aerated emulsions: coordinated regulation of fat crystallization and protein interfacial adsorption\",\"authors\":\"Xiuhang Chai, Yi Su, Yuanfa Liu\",\"doi\":\"10.1016/j.foodhyd.2025.111725\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Plant-animal hybrid fat-based creams often suffer from compromised stability, texture, and sensory attributes due to mismatched fat crystallization behaviors and suboptimal interfacial film integrity. While emulsifiers are pivotal in modulating these properties, their synergistic mechanisms in hierarchically regulating fat-protein-colloid interactions remain poorly understood. This study systematically decoupled the roles of hydrophilic (Span20, Tween20/40/60, Polyglyceryl-10 Laurate (PGE-L); HLB 8.6–15.6) and lipophilic (Glyceryl monostearate (GMS); Hydrophile-lipophile balance (HLB) 3.8) emulsifiers in a palm kernel stearin-palm oil stearin-anhydrous milk fat (PP-AMF) matrix, focusing on crystallization kinetics, interfacial remodeling, and aerated structural evolution. Crystallization analysis demonstrated that GMS elevated onset temperatures to 33.21 °C via epitaxially templated heterogeneous nucleation, forming dense <em>β′</em>-polymorphic microcrystals (2.00 <span><math><mrow><mo>±</mo></mrow></math></span> 0.18 μm) that accelerated partial coalescence. Hydrophilic emulsifiers minimally affected crystallization temperatures but reduced fat crystal size. Interfacial dynamics revealed that hydrophilic emulsifiers (e.g., Tween20, PGE-L) displaced sodium caseinate at oil-water interfaces, reducing tension from 19.90 mN/m (protein alone) to 7.23–8.55 mN/m through rapid molecular packing. Conversely, GMS crystallized at interfaces, enhancing shear-induced aggregation for structural rigidity. A ternary emulsifier system (GMS + Span20+Tween40) synergistically balanced overrun (237.41 %), hardness (59.46 g), and 30-min structural retention by decoupling crystallization control (GMS-driven <em>β′</em> networks) from interfacial stabilization (Tween40-mediated steric hindrance). The modulation of fat crystallization by emulsifiers, combined with the synergistic interplay between casein molecules and hydrophilic surfactants to enhance emulsion stability and coalescence resistance, serves as a critical determinant in the fabrication of aerated emulsions.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"170 \",\"pages\":\"Article 111725\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2025-07-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X2500685X\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X2500685X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

由于脂肪结晶行为不匹配和界面膜完整性不理想，植物-动物混合脂肪基面霜的稳定性、质地和感官属性往往受到损害。虽然乳化剂在调节这些特性中起着关键作用，但它们在分层调节脂肪-蛋白质-胶体相互作用中的协同机制仍然知之甚少。本研究系统地解耦了亲水性(Span20, Tween20/40/60，聚甘油酯-10月桂酸酯（PGE-L）；HLB 8.6-15.6)和亲脂性(单硬脂酸甘油酯（GMS）；棕榈仁硬脂-棕榈油硬脂-无水乳脂（PP-AMF）基质中的亲水-亲脂平衡（HLB） 3.8)乳化剂，重点研究结晶动力学，界面重塑和掺气结构演化。结晶分析表明，GMS通过外延模板的非均质成核将起始温度提高到33.21℃，形成致密的β′多晶微晶（2.00±0.18 μm），加速了部分聚结。亲水乳化剂对结晶温度影响最小，但降低了脂肪结晶尺寸。界面动力学表明，亲水性乳化剂（如Tween20， PGE-L）在油水界面取代酪蛋白酸钠，通过快速分子填充将张力从19.90 mN/m（仅蛋白质）降低到7.23-8.55 mN/m。相反，GMS在界面处结晶，增强了剪切诱导聚集，提高了结构刚度。三元乳化剂体系（GMS + Span20+Tween40）通过分离结晶控制（GMS驱动的β′网络）和界面稳定（Tween40介导的位阻），协同平衡了超限（237.41%）、硬度（59.46 g）和30分钟结构保留。乳化剂对脂肪结晶的调节，结合酪蛋白分子和亲水表面活性剂之间的协同相互作用，以增强乳液的稳定性和抗聚结性，是制造加气乳液的关键决定因素。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Emulsifier synergism in aerated emulsions: coordinated regulation of fat crystallization and protein interfacial adsorption

查看原文本刊更多论文

Emulsifier synergism in aerated emulsions: coordinated regulation of fat crystallization and protein interfacial adsorption

Plant-animal hybrid fat-based creams often suffer from compromised stability, texture, and sensory attributes due to mismatched fat crystallization behaviors and suboptimal interfacial film integrity. While emulsifiers are pivotal in modulating these properties, their synergistic mechanisms in hierarchically regulating fat-protein-colloid interactions remain poorly understood. This study systematically decoupled the roles of hydrophilic (Span20, Tween20/40/60, Polyglyceryl-10 Laurate (PGE-L); HLB 8.6–15.6) and lipophilic (Glyceryl monostearate (GMS); Hydrophile-lipophile balance (HLB) 3.8) emulsifiers in a palm kernel stearin-palm oil stearin-anhydrous milk fat (PP-AMF) matrix, focusing on crystallization kinetics, interfacial remodeling, and aerated structural evolution. Crystallization analysis demonstrated that GMS elevated onset temperatures to 33.21 °C via epitaxially templated heterogeneous nucleation, forming dense β′-polymorphic microcrystals (2.00

\pm

0.18 μm) that accelerated partial coalescence. Hydrophilic emulsifiers minimally affected crystallization temperatures but reduced fat crystal size. Interfacial dynamics revealed that hydrophilic emulsifiers (e.g., Tween20, PGE-L) displaced sodium caseinate at oil-water interfaces, reducing tension from 19.90 mN/m (protein alone) to 7.23–8.55 mN/m through rapid molecular packing. Conversely, GMS crystallized at interfaces, enhancing shear-induced aggregation for structural rigidity. A ternary emulsifier system (GMS + Span20+Tween40) synergistically balanced overrun (237.41 %), hardness (59.46 g), and 30-min structural retention by decoupling crystallization control (GMS-driven β′ networks) from interfacial stabilization (Tween40-mediated steric hindrance). The modulation of fat crystallization by emulsifiers, combined with the synergistic interplay between casein molecules and hydrophilic surfactants to enhance emulsion stability and coalescence resistance, serves as a critical determinant in the fabrication of aerated emulsions.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.