Stabilization of Water-in-Water Emulsions by Polysaccharide-Coated Protein Particles

作者：de Freitas Rilton A^*; Nicolai Taco; Chassenieux Christophe; Benyahia Lazhar

来源：Langmuir, 2016, 32(5): 1227-1232.

DOI：10.1021/acs.langmuir.5b03761

The phase diagram of mixtures of xyloglucan (XG) and amylopectin (AMP) in aqueous solution is presented. Water-in-water emulsions prepared from mixtures in the two-phase, regime were studied in detail, and the interfacial tension was determined. It is shown that the emulsions can be stabilized by addition of beta-lactoglobulin microgels, (beta LGm), but only at pH <= 5.0. Excess beta LGm preferentially entered the AMP phase at pH > 5.0 and the XG phase at lower pH. The inversion was caused by adsorption of XG onto beta LGm that started below pH 5.5. It is shown that modification of the surface of particles by coating with polysaccharides is a potential lever to control stabilization of water-in-water emulsions.

• 出版日期2016-2-9