论文标题
散装乳液的极高弹性的起源，由丝兰schidigera皂苷稳定
Origin of the extremely high elasticity of bulk emulsions, stabilized by Yucca Schidigera saponins
论文作者
论文摘要
我们在实验上发现，与普通乳液的弹性相比，丝兰schidigera roezl皂苷稳定的葵花籽油乳液（SFO-IN-W）的弹性高出50倍以上。我们透露，来自非纯化油的植物固醇与来自丝兰提取物的皂苷之间的强烈特异性相互作用导致形成纳米结构化吸附层，这些吸附层是负责油水界面和各自的体积乳液非常高的弹性。值得注意的是，这种高乳液弹性甚至在65 vol％的油滴中也抑制了乳液的效果。即使经过30天的货架存储，这些乳液仍保持均匀和稳定。这些结果表明，皂苷和植物固醇的结合是一种强大的新方法，用于构建水中乳液，并具有潜在的应用更健康的功能性食品的应用。
We found experimentally that the elasticity of sunflower oil-in-water emulsions (SFO-in-W) stabilized by Yucca Schidigera Roezl saponin extract, is by more than 50 times higher as compared to the elasticity of common emulsions. We revealed that strong specific interactions between the phytosterols from the non-purified oil and the saponins from the Yucca extract lead to the formation of nanostructured adsorption layers which are responsible for the very high elasticity of the oil-water interface and of the respective bulk emulsions. Remarkably, this extra high emulsion elasticity inhibits the emulsion syneresis even at 65 vol % of the oil drops. These emulsions remain homogeneous and stable even after 30 days of shelf-storage. These results demonstrate that the combination of saponin and phytosterols is a powerful new approach to structure oil-in-water emulsions with potential applications for formulating healthier functional food.
