低压直流电场下蛋白稳定的乳化液破乳行为分析

采用低压直流电场对蛋白乳化液进行破乳行为分析。通过激光共聚焦图像和粒径分布图分析表明,低压直流电场可以实现蛋白乳化液的破乳,促进蛋白乳化液中油滴的聚并。在处理时间相同时(20 min),蛋白乳化液的破乳率随电场强度的增大而增大(电场强度从2 V/cm增加到12 V/cm,破乳率从22.2%提高到80.2%左右);在电场强度相同时(10 V/cm),蛋白乳化液的破乳率随处理时间的增长而增大(处理时间从5 min增加到30 min时,破乳率从25%增加到80.5%左右);荧光光谱和红外光谱分析表明低压直流电场处理前后蛋白质的二级结构未有明显变化。

Kinetics for Describing the Creaming of Protein-Stabilized O/W Emulsions by Multiple Light Scattering

In the present work, new kinetics to describe the creaming stability of oil-in-water emulsions determined by backscattering measurements （BS） is proposed. The emulsions assayed exhibited a different backscattering profiles regarding creaming destabilization hyperbolic and sigmoid one. Hyperbolic behavior can be described by a second order kinetics, where k_h could be equaled to a rate constant that describes the creaming process and its values would indicate the stability of emulsions. While for the sigmoid BS pattern, kinetics with two terms, is adequate to describe the creaming process in contrast to kinetics previously reported in the literature. The kh value has the same meaning as before, and ks indicates the delaying effect on the creaming rate.