食品表面活性剂
案例
为什么层状相形成表面活性剂比胶束形成
表面活性剂具有更好的发泡性能？
界面和发泡性能有什么关系？
参考文献：Interfacial and foaming properties of some food grade low molecular weight surfactants. J.-B. Bezelgues; S. Serieyeb; L. Crosset-Perrotin; M.E. Leser; Colloids and Surfaces A: Physicochem. Eng. Aspects 331 (2008) 56–62.
The objective of the present work is to understand the relationship between the interfacial tension and the foaming properties of two different surfactant groups: lamellar phase forming surfactants and micelle forming surfactants. At the scale of the interface, drop tensiometry measurements and gas permeability experiments using the diminishing bubble technique are used. Lamellar phase forming surfactants show interesting interfacial properties: low equilibrium surface tension and high surface dilatational moduli suggesting exceptional foaming properties.
This has been conformed thanks to experiments at the scale of the foam using a FOAMSCAN™ foam analyzer and the Cell Size Analysis software where foams produced with lamellar phase forming surfactants give the most stable foams having the smallest bubbles.
TECLIS 产品： FOAMSCAN™ 泡沫分析仪+泡尺寸分析软件
关键词: Lamellar phase/micelle forming surfactants, gas permeability, interfacial rheology , foamability, foam stability , bubble distribution
凝聚对聚甘油酯（PGE）气泡的
流变学特性有何影响？
参考文献：Interfacial aspects of the stability of polyglycerol ester covered bubbles against coalescence C. Curschellas; D. Z. Gunes; H. Deyber; B. Watzke; E. Windhaba; H. J. Limbach; Soft Matter, 2012, 8, 11620.
Coalescence is one of the major destabilizing processes in liquid foams; it is thus important to have a clear understanding of this aging mechanism. In this work, interfaces covered with polyglycerol ester (PGE) molecules, a non-ionic surfactant, are investigated. The influence of large deformations, that can either induce the coalescence of two bubbles or be observed afterwards during the relaxation phase, on the interfacial properties of PGE covered interfaces is studied through interfacial shear rheology experiments, single bubble experiments using a pendant drop tensiometer with bulk phase exchange and finally the shape relaxation following the coalescence of two isolated bubbles was recorded. The recovery from the effect of large shear deformations was shown to be rapid until a certain limit only, with the full recovery requiring timescales of hours. While a temporary increase in the elastic dilatational modulus was observed as a result of compression.
TECLIS 产品： TRACKER™ 界面流变仪+相转换选项
关键词: Non-ionic surfactant, bubble coalescence, interfacial shear and dilatational rheology, equilibrium surface/interfacial tension, 2D foam
蛋白质如何与不同类型的表面活性剂相互作用，
对界面特性有什么影响？
参考文献：Interaction Mechanism of Different Surfactants with Casein: A Perspective on Bulk and Interfacial Phase Behavior; Q. Tian; L. Lai; Z. Zhou; P. Mei; Q. Lu; Y. Wang; D. Xiang; Y. Liu; : J. Agric. Food Chem. 2019, 67, 6336−6349.
Protein/surfactant interactions are of major interest in the food industry. In this paper, the interactions between casein and different surfactants : Gemini surfactants (BQAS and SGS), biosurfactants (RL and SL) and SDS are studied. ). It has been found that the hydrophobicity of casein molecules increases when BQAS and SDS were added due to the formation of complexes. Dynamic interfacial tension measurements performed with a drop tensiometer (TRACKER™ by TECLIS) showed indeed that these complexes have a higher surface activity compared to that of pure casein. Additional interfacial dilational viscoelasticity experiments consisting in tracking surface tension variation during the oscillation of a bubble (performed with the TRACKER™) proved that the interface was covered by complexes in the case of BQAS/SGS and casein mixtures while competitive adsorption between casein and SGS, RL and SL has been demonstrated.
TECLIS 产品： TRACKER™ 界面流变仪
关键词: Casein, Gemini surfactant, biosurfactant, surface and interfacial properties, equilibrium surface tension, dynamic interfacial tension, interfacial dilational viscoelasticity, UV-vis, DLS