Milk protein interfacial layers and the relationship to emulsion stability and rheology

The properties of milk protein-stabilised, oil-in-water emulsions are determined by the structure and surface rheology of the adsorbed layer at the oil-water interface. Analysis of the segment density profiles normal to the surface show differences in the structure between adsorbed layers of disordered casein and globular whey protein. Systematic studies of stability and rheology of model oil-in-water emulsion systems made with milk proteins as sole emulsifiers give insight into the relation between adsorbed layer properties and bulk emulsion stability. Of particular importance are effects of pH, temperature, calcium ions and protein content. Colloidal interactions between adsorbed layers on different surfaces can be inferred from an analysis of dynamic collisions of protein-coated emulsion droplets in shear flow using the colloidal particle scattering technique. The role of competitive adsorption on emulsion properties can be derived from experiments on systems containing mixtures of milk proteins and small-molecule surfactants. Shear-induced destabilisation is especially influenced by the presence of fat crystals in the emulsion droplets. Aggregated gel network properties are dependent on the balance of weak and strong interparticle interactions. In heat-set whey protein emulsion gels, the rheological behaviour is especially sensitive to surfactant type and concentration. Rearrangements of transient caseinate-based emulsion gels can have a profound influence on the quiesent stability behaviour. Computer simulation provides a general link between particle interactions, microstructure and rheological properties.     

Spreading of partially crystallized oil droplets on an air/water interface

The influence of crystalline fat on the amount and rate of oil spreading out of emulsion droplets onto either a clean or a protein-covered air/water interface was measured for β-lactoglobulin stabilized emulsions prepared with either anhydrous milk fat or a blend of hydrogenated palm fat and sunflower oil. At a clean interface, liquid oil present in the emulsion droplets was observed to completely spread out of the droplets unimpeded by the presence of a fat crystal network. Further, the presence of a fat crystal network in the emulsion droplets had no effect on the rate of oil spreading out of the droplets. At a protein-covered interface, the spreading behavior of emulsion droplets containing crystalline fat was evaluated in terms of the value of the surface pressure (Π_AW) at the point of spreading; Π_AW at spreading was unaffected by the presence of crystalline fat. We conclude it is unlikely that the role of crystalline fat in stabilizing aerated emulsions such as whipped cream is to reduce oil spreading at the air/water interface. However, the temperature of the system did have an effect: spontaneous spreading of emulsion droplets at clean air/water interfaces occurred for systems measured at 5 °C, but not for those measured at 22 or 37 °C. Thus, temperature may play a more important role in the whipping process than commonly thought: the entering and spreading of emulsion droplets was favored at lower temperatures because the surface pressure exerted by protein adsorbed at the air/water interface was reduced. This effect may facilitate the whipping process.     

Influence of the fat characteristics on the physicochemical behavior of oil-in-water emulsions based on milk proteins-glycerol esters mixtures

Oil-in-water emulsions based on 10% milk protein preparation, 0.3% mono-di-glycerides (MDG) and 8% vegetable oil were prepared for models typifying ice cream formulations. Two MDG (saturated and partially unsaturated) and four fats (oleic oil, hydrogenated and refined coconut oils, refined palm oil) were chosen to investigate the interactions occurring between the oil phase, the MDG and the milk proteins. Influence of temperature (4 °C) and ageing (24 h at 4 °C) was also tested. The emulsions were characterized for protein desorption, particle size distribution and rheological properties. The dynamic surface activity of the milk proteins and the MDG at the oil-water interface was also determined. At 20 °C, emulsions were mostly stabilized by proteins although the protein load at the globule surface strongly depended on the emulsifier and the oil phase natures. A displacement of the proteins adsorbed at the oil droplet interface by the lipid surfactant was a consequence of the temperature decrease and/or ageing step, suggesting a disruption of the interfacial protein interactions. This disruption was more or less marked depending on the physicochemical characteristics of the surfactant and the oil used (amount of crystallized matter, fatty acid chain length and unsaturation degree). In parallel, the variation of the apparent viscosity of the various emulsions upon temperature was well correlated with the solid fat content. On the whole, the results obtained suggested that not only the surfactant molecules, i.e. emulsifiers and proteins, but also the fat used in the emulsion formulation participated in the development of the interface characteristics and rheological properties.     

The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk

The rennet-induced aggregation of skim milk recombined with whey protein-stabilized emulsion droplets was studied using diffusing wave spectroscopy (DSW) and small deformation rheology. The effect of different volume fractions of casein micelles and fat globules was investigated by observing changes in turbidity (1/l*), apparent radius, elastic modulus and mean square displacement (MSD), in addition to confocal imaging of the gels.Skim milk containing different concentration of casein micelles showed comparable light-scattering profiles; a higher volume fraction of caseins led to the development of more elastic gels.By following the development of 1/l* in recombined milks, it was possible to describe the behaviour of the fat globules during the initial stages of rennet coagulation. Increasing the volume fraction of fat globules showed a significant increase in gel elasticity, caused by flocculation of the oil droplets. The presence of flocculated oil globules within the gel structure was confirmed by confocal microscopy observations. Moreover, a lower degree of κ-casein hydrolysis was needed to initiate casein micelles aggregation in milk containing whey protein-stabilized oil droplets compared to skim milk.This study for the first time clearly describes the impact of a mixture of casein micelles and whey protein-stabilized fat globules on the pre-gelation stages of rennet coagulation, and further highlights the importance of the flocculation state of the emulsion droplets in affecting the structure formation of the gel.     

Microstructure of beta-lactoglobulin-stabilized emulsions containing non-ionic surfactant and excess free protein: influence of heating

The influence of the non-ionic surfactant Tween 20 on the microstructure of beta-lactoglobulin-stabilized emulsions with substantial excess free protein present was investigated via confocal microscopy. The separate distributions of oil droplets and protein were determined using two different fluorescent dyes. In the emulsion at ambient temperature the excess protein and protein-coated oil droplets were associated together in a reversibly flocculated state. The pore-size distribution of the initial flocculated emulsion was found to depend on the surfactant/protein ratio R, and at higher values of R the system became more inhomogeneous due to areas of local phase separation. Evidence for competitive displacement of protein from the oil-water interface by surfactant was obtained only on heating (from 25 to 85 degrees C) during the process of formation of a heat-set emulsion gel. By measuring fluorescence intensities of the protein dye inside and outside of the oil-droplet-rich areas, we have been able to quantify the evolving protein distribution during the thermal processing. The results are discussed in relation to previous work on the competitive adsorption of proteins and surfactants in emulsions and the effect of emulsion droplets on the rheology of heat-set protein gels.     

Elucidating the relationship between the spreading coefficient, surface-mediated partial coalescence and the whipping time of artificial cream

We studied the whipping of artificial creams composed of a blend of sunflower oil and hydrogenated palm fat stabilized by protein or a mixture or protein and low molecular weight (lmw) surfactant. It was found that an increased whipping speed, decreased protein concentration, and the addition of lmw surfactant leads to shorter whipping times. Further, shorter whipping times were observed for WPI-stabilized cream compared to cream stabilized by sodium caseinate. In all cases, the decrease in whipping time was due to a decrease in the length of the second stage of whipping, the stage characterized by the adhesion of fat droplets to the air bubble surface. The decrease in whipping time could be accounted for by considering the influence of the experimental variables on the fraction of bubble surface area at which fat droplet spreading is possible. The same changes in parameters that promote droplet spreading at the air/water interface cause a decrease in the whipping time of our model creams. Correlating the whipping time of cream with the spreading behavior of fat droplets at the air/water interface represents a new insight into the mechanisms involved in the whipping of cream.     

Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes

An oil-in-water emulsion (5 wt% corn oil, 0.5 wt% beta-lactoglobulin (beta-Lg), 0.1 wt% iota-carrageenan, 5 mM phosphate buffer, pH 6.0) containing anionic droplets stabilized by interfacial membranes comprising of beta-lactoglobulin and iota-carrageenan was produced using a two-stage process. A primary emulsion containing anionic beta-Lg coated droplets was prepared by homogenizing oil and emulsifier solution together using a high-pressure valve homogenizer. A secondary emulsion containing beta-Lg-iota-carrageenan coated droplets was formed by mixing the primary emulsion with an aqueous iota-carrageenan solution. The stability of primary and secondary emulsions to sodium chloride (0-500 mM), calcium chloride (0-12 mM), and thermal processing (30-90 degrees C) were analyzed using zeta-potential, particle size and creaming stability measurements. The secondary emulsion had better stability to droplet aggregation than the primary emulsion at NaCl 相似文献   

Hydrophilic polymer foams with well‐defined open‐cell structure prepared from pickering high internal phase emulsions

Open‐cell hydrophilic polymer foams are prepared through oil‐in‐water Pickering high internal phase emulsions (HIPEs). The Pickering HIPEs are stabilized by commercial titania (TiO₂) nanoparticles with adding small amounts of non‐ionic surfactant Tween85. The morphologies, such as average void diameter and interconnectivity, of the foams can be tailored easily by varying the TiO₂ nanoparticles and Tween85 concentrations. Further, investigation of the HIPE stability, emulsion structure and the location of TiO₂ nanoparticles in resulting foams shows that the surfactant tends to occupy the oil‐water interface at the contact point of adjacent droplets, where the interconnecting pores are hence likely to be formed after the consolidation of the continuous phase. © 2013 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem, 2013     

Evaluation of adsorption of nonionic surfactants blend at water/oil interfaces

The inherent biocompatibility of Span and Tween surfactants makes them an important class of nonionic emulsifiers that are employed extensively in emulsion and foam stabilization. The adsorption of Span-Tween blend at water/oil surface of emulsion has been investigated using a population balance model for the first time. Destability of emulsion was modeled by considering sedimentation, coalescence and interfacial coalescence terms in population balance equation (PBE). The terms of coalescence efficiency and interfacial coalescence time were considered as a function of surface coverage of droplets by surfactant molecules. The surface coverage at different surfactant concentrations was determined by minimization of difference between the model predictions and experimental average droplet sizes. After optimization, the surface coverage outputs were fitted with different adsorption isotherms to evaluate the adsorption behavior of Span-Tween surfactants blend at water/oil surface. The results show that Freundlich isotherm can predict the adsorption behavior of closer to the experimental observation. Moreover, fitted parameters imply the favorable adsorption of Span-Tween blend at water/oil interface.     

pH和光对复合型乳液拓扑结构的调控

Complex emulsions have attracted much attention because of their relevant application in various fields over the past decade. Though complex emulsions with various topologies can be created by adjusting the fraction of selected components during the homogenization processes, it is still a challenge to control the topology of complex emulsion droplets in situ using stimuli-responsive factors such as light, pH, and temperature. In this work, a three-phase complex emulsion of heptane and perfluorohexane (1:1 volume ratio) in an aqueous solution of a fluorosurfactant, F(CF₂)_x(CH₂CH₂O)_yH (Zonyl FS-300), and a synthesized pH and light dual-responsive surfactant, 1-[2-(4-decylphenylazo-phenoxy)-ethyl]-1-diethylenetriamine (C₁₀AZOC₂N₃) (both serving as emulsifiers), was prepared using the temperature-induced phase separation method. The topology of the heptane-perfluorohexane-water (H/F/W) three-phase complex emulsion was highly dependent on the concentration of C₁₀AZOC₂N₃. Light microscopy images showed that phase inversion from H/F/W to F/H/W type double emulsion via Janus emulsion was achieved by gradually increasing the concentration of C₁₀AZOC₂N₃. It was noticed that interfacial tension between heptane and an aqueous solution containing 0.1% Zonyl FS-300 (mass fraction) decreased from 28.2 to 7.4 mN∙m^-1 when the concentration of C₁₀AZOC₂N₃ was increased to 0.1% (mass fraction). The topology of the complex emulsion droplets is primarily determined by three interfacial tensions at the contact line: the H/W interface (γ_H), F/W interface (γ_F), and H/F interface (γ_HF). The reduction in interfacial tension between heptane and water was the major factor that controlled the topological transition of the complex emulsion. First, it decreases the contact angle between the H/W and H/F interfaces (θ_H). Second, it increases the contact angle between the F/W and H/F interfaces (θ_F) simultaneously. Surfactant C₁₀AZOC₂N₃ is responsive to both pH and light, and therefore, it potentially endows the fabricated complex emulsion with the corresponding stimuli-responses. Experimental results confirmed that the morphologies of complex emulsions can be tuned reversibly between Janus emulsion and F/H/W type double emulsion either by pH variation or UV/blue light irradiation. Interfacial tension measurements between heptane and water show that either protonation variation or trans-cis isomerization of C₁₀AZOC₂N₃ caused a decrease of about 5 mN∙m^-1 in interfacial tension, suggesting that the nature of pH- and light-induced morphological changes of complex emulsion droplets is the same as that induced by the changes in the concentration of C₁₀AZOC₂N₃. Correspondingly, a mechanism for the stimuli-responsive morphological change of complex emulsion was proposed based on the reduction of interfacial tension between heptane and aqueous solution interface by changing the configuration of C₁₀AZOC₂N₃ using pH alteration and light irradiation. This work provides a new approach for controlling the morphologies of complex emulsion droplets with an external double stimulus by simply introducing a dual-responsive surfactant.     

The role of the surfactant head group in the emulsification process: binary (nonionic-ionic) surfactant mixtures

Dilute emulsions of dodecane in water were prepared under constant flow rate conditions with binary surfactant systems. The droplet size distribution was measured as a function of the mixed surfactant composition in solution. The systems studied were (a) the mixture of anionic sodium dodecyl sulfate (SDS) with nonionic hexa(ethyleneglycol) mono n-dodecylether (C12E6) and (b) the mixture of cationic dodecyl pyridinium chloride (DPC) with C12E6. At a constant concentration of SDS or DPC surfactant in solution (below the CMC) the mean emulsion droplet size decreases with the increase in the amount of C12E6 added to the solution. However, a sharp break of this droplet size occurs at a critical concentration and beyond this point the mean droplet size did not significantly change upon further increase of the C12E6. This point was found to corresponded to the CMC of the mixed surfactant systems (as previously determined from microcalorimetry measurements) and this result suggested the mixed adsorption layer on the emulsion droplet was similar to the surfactant composition on the mixed micelles. The emulsion droplet size as a function of composition at the interface was also studied. The mean emulsion droplet size in SDS-C12E6 solution was found to be lower than that in DPC-C12E6 system at the equivalent mole fraction of ionic surfactant at interface. This was explained by the stronger interactions between sulphate and polyoxyethylene head groups at the interface, which facilitate the droplet break-up. Counterion binding parameter (beta) was also determined from zeta-potential of dodecane droplets under the same conditions and it was found that (beta) was independent of the type of the head group and the mole fraction of ionic surfactant at interface.     

Effects of milk protein type and pre-heating on physical stability of whipped and frozen emulsions

Various milk protein mixtures were used to manufacture complex emulsions differing by their total protein concentration (1, 2.25 and 3.5%) and by their weight proportion of casein (from 0 to 75%) or whey proteins (WP) (containing from 10 to 80% β-lactoglobulin). Beside those changes in protein concentration and composition, impact of milk protein heat treatment, which was applied before emulsification, was also investigated. The resulting structuration effects on the corresponding emulsions were determined through changes in the particle size distribution and in the amount of adsorbed protein at the fat globule surface. Furthermore, fat destabilisation under a whipping and freezing steps was underlined as functions of the processing parameters (protein concentration and composition, and application or not of an additional heat treatment), and it was discussed in terms of the resulting amount of displaced protein from the oil–water interface.     

具有核壳结构磁性复合微球的制备与表征

采用两步法制备了具有核壳结构的Fe3O4/P(MMA/DVB)(core)-P(St/GMA/DVB)(shell)磁性复合微球.首先,用改进的细乳液聚合制备了Fe3O4/P(MMA/DVB)微球;然后,加入总量不同的苯乙烯(St)、甲基丙烯酸缩水甘油酯(GMA)和二乙烯基苯(DVB),通过种子乳液聚合,制备了不同磁含量的核壳结构的磁性复合微球.分别用X-射线衍射(XRD)、高倍透射电镜(HR-TEM)、热重分析(TGA)、振动样品磁力计(VSM)等手段对磁性微球的性能进行了表征.实验结果表明,Fe3O4/P(MMA/DVB)微球的磁含量为84 wt%;通过改变加入壳层单体的量,核壳复合微球的磁含量可控在20 wt%~76 wt%之间.该微球具有超顺磁性,相应的饱和磁化强度为12~50Am2/kg.     

Ethanol-in-oil emulsion (E/O) stabilized by polyglycerol polyricinoleate: A potential delivery system for ethanolic extract

This study evaluated how variations in polyglycerol polyricinoleate (PGPR) concentration and ethanol dispersed phase content affect the stability of ethanol-in-oil (E/O) emulsions. Results indicate that the stable 10?wt% E/O emulsions can be produced using 2?wt% PGPR. Increasing the ethanol dispersed phased content at constant PGPR concentration caused instability in emulsion. These emulsions remained stable to droplet flocculation and coalescence in the presence of Centella asiatica ethanol extract. PGPR does not greatly decrease the interfacial tension of the ethanol–oil interface. However, it adsorbed at the interface and stabilized the ethanol droplets in the emulsion via steric mechanism.     

Aerated milk protein emulsions — new microstructural aspects

The formation of stable aerated products based on milk protein emulsions, such as whipped creams, depends on (i) the physical properties of the emulsion before the whipping step; and (ii) how the air is incorporated and the created air bubbles are stabilised. The final texture of the product is determined by the arrangement of the microstructural entities and the interaction among them. Advances are being made mainly in the better understanding of the destabilisation of the oil–water interface of the emulsion, which is a key point in the formulation process. However, the connection to the ‘real product’ has still to be made. Further investigations, especially with regard to the foaming behaviour, have to be encouraged in order to predict and control the physical quality and stability of aerated milk protein emulsions.     

Adsorption of Corrosion Inhibitors onto Iron Carbonate (FeCO3) Studied by Zeta Potential Measurements

The adsorption of cetyl trimethyl ammonium bromide (CTAB) and two commercial inhibitor base chemicals, an oleic imidazoline salt (OI) and a phosphate ester (PE), onto iron carbonate (FeCO₃), was studied by zeta potential measurements in a 0.1 wt% sodium chloride (NaCl) solution under 1 bar CO₂ at 22°C, in the absence and presence of a refined low-aromatic oil. The zeta potential of oil-in-water emulsion droplets was also determined. Surface tension of 0.1 wt% and 3 wt% brines was measured as a function of inhibitor concentration. The isoelectric point was pH 6.0 in the 0.1 wt% NaCl solution under 1 bar CO₂. The results show that all three inhibitor compounds adsorbed onto the iron carbonate particles both at pH 4.0 and pH 6.0. Adsorption on both negatively charged surfaces and surfaces with no charge were thus found for all inhibitors. The addition of oil had no significant effect on the measured zeta potential on iron carbonate particles.     

Optimizing organoclay stabilized Pickering emulsions

Oil-in-water emulsions were prepared using montmorillonite clay platelets, pre-treated with quaternary amine surfactants. In previous work, cetyl trimethylammonium bromide (CTAB) has been used. In this study, two more hydrophilic quaternary amine surfactants, Berol R648 and Ethoquad C/12, were used and formed Pickering emulsions, which were more stable than the emulsions prepared using CTAB coated clay. The droplets were also more mono-disperse. The most hydrophilic surfactant Berol R648 stabilizes the emulsions best. Salt also plays an important role in forming a stable emulsion. The droplet size decreases with surfactant concentration and relatively mono-disperse droplets can be obtained at moderate surfactant concentrations. The time evolution of the droplet size indicates a good stability to coalescence in the presence of Berol R648. Using polarizing microscopy, the clay platelets were found to be lying flat at the water oil interface. However, a significant fraction (about 90%) of clay stayed in the water phase and the clay particles at the water-oil interface formed stacks, each consisting of four clay platelets on average.     

Influence of pH and cationic surfactant on stability and interfacial properties of Algerian bitumen emulsion

The influence of water pH and cationic surfactant content on the interfacial properties and stability of an Algerian bitumen aqueous emulsion were investigated. While the stability was quantified by both the test-bottle method and size distribution measurements, the interfacial properties of the water-bitumen interface were assessed using interfacial tension measurements. Optical microscopy was also used to visualise the dispersed water droplets in the oil phase. The results showed that addition of the cationic surfactant at a concentration of 25 mmol L^?1 in acidic water (pH 2) improves the bitumen emulsion stability and effectively decreases the interfacial tension.     

Disjoining pressure isotherms of water-in-bitumen emulsion films

In the oil sands industry, undesirable water-in-oil emulsions are often formed during the bitumen recovery process where water is used to liberate bitumen from sand grains. Nearly all of the water is removed except for a small percentage (approximately 1 to 2%), which remains in the solvent-diluted bitumen as micrometer-sized droplets. Knowledge of the colloidal forces that stabilized these water droplets would help to increase our understanding of how these emulsions are stabilized. In this study, the thin liquid film-pressure balance technique has been used to measure isotherms of disjoining pressure in water/toluene-diluted bitumen/water films at five different toluene-bitumen mass ratios. Even though a broad range of mass ratios was studied, only two isotherms are obtained, indicating a possible change in the molecular orientation of surfactant molecules at the bitumen/water interfaces. At low toluene-bitumen mass ratios, the film stability appears to be due to a strong, short-range steric repulsion created by a surfactant bilayer. Similar isotherms were obtained for water/toluene-diluted asphaltene/water films, indicating that the surface active material at the interface probably originated from the asphaltene fraction of the bitumen. However, unlike the bitumen films, films of toluene-diluted asphaltenes often formed very rigid interfaces similar to the "protective skin" described by other researcher.     

Diffusing wave spectroscopy study of the colloidal interactions occurring between casein micelles and emulsion droplets: comparison to hard-sphere behavior

Understanding the underlying processes that govern interparticle interactions in colloidal systems is fundamental to predicting changes in their bulk properties. In this paper we discuss the colloidal behavior of casein micelles and protein-stabilized fat globules individually and in a mixture. The colloidal interactions were observed by transmission diffusing wave spectroscopy. The turbidity parameter, l*, and the diffusion coefficients of the samples studied were measured experimentally and compared to the theoretically calculated parameters for a hard-sphere system. The light scattering properties of casein micelles (volume fraction phi = 0.1-0.2) dispersed in milk permeate showed no deviation from the theoretically predicted model. Whey protein isolate (WPI)-stabilized emulsions (phi = 0.025-0.1) prepared either in milk permeate or in 5 mM imidazole buffer at pH 6.8 showed a behavior identical to that of the hard-sphere model. Similarly to the WPI-stabilized fat globules, the sodium caseinate (NaCas)-stabilized emulsions (phi = 0.025-0.1) prepared in milk permeate also showed resemblance to the theory. In contrast, NaCas-stabilized emulsions prepared in 5 mM imidazole buffer exhibited some discrepancy from the theoretically calculated parameters. The deviation from theory is attributed to the enhanced steric stabilization properties of these droplets in a low ionic strength environment. When recombined milks made from concentrated milk and WPI- and NaCas-stabilized droplets prepared in permeate (phi = 0.125-0.2) were studied, the experimental data showed a significant deviation from the theoretical behavior of a hard-sphere model due to mixing of two different species.