2 research outputs found
Stabilization of Water-in-Water Emulsions by Polysaccharide-Coated Protein Particles
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 β-lactoglobulin microgels (βLGm),
but only at pH ≤ 5.0. Excess βLGm 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 βLGm 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
Stabilization of Water-in-Water Emulsions by Polysaccharide-Coated Protein Particles
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 β-lactoglobulin microgels (βLGm),
but only at pH ≤ 5.0. Excess βLGm 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 βLGm 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