NaCl浓度对蔗糖酯黄原胶乳浊液稳定性的影响

Influence of NaCl concentration on the stability of sucrose ester-xanthan gum emulsion

摘要: 研究NaCl浓度对蔗糖酯-黄原胶溶液的水力学直径DH、ζ-电势和界面张力及乳浊液的粒径d4,3、ζ-电势、粘度和稳定性的影响。在此基础上,探讨蔗糖酯-黄原胶相互作用与乳浊液稳定性之间的联系。结果表明:随着NaCl浓度增加,由于静电屏蔽作用,蔗糖酯-黄原胶溶液的DH值、ζ-电势和界面张力均增大,导致乳浊液ζ-电势和d4,3也逐渐增大。NaCl浓度达到0.1mol/L时,由于蔗糖酯-黄原胶疏水作用增强,形成蔗糖酯-黄原胶复合物,提高液滴的空间位阻作用,使得复合乳浊液稳定性高于蔗糖酯乳浊液稳定性。

Abstract: The effects of NaCl concentration on the DH,ζ- potential and interfacial tension of sucrose ester( SE)-xanthan gum( XG) solution and the droplet size,ζ- potential,viscosity and creaming index of emulsion were studied.The relation between SE- XG interaction and emulsion stability was also investigated.The result showed that the DH,ζ- potential and interfacial tension of SE- XG solution increased with the increase of NaCl concentration because of the electrostatic screening effect which lead to the enlargement of the d4,3and ζ- potential. When the Na Cl concentration climbed to 0.1mol / L,the enhancement of hydrophobic interaction facilitated the formation of SE- XG and the increase of the steric hindrance among droplets,so the stability of SE- XG emulsion was better than that of SE emulsion.