TY - JOUR
T1 - Physical stability and rheological properties of konjac glucomannan-ethyl cellulose mixed emulsions
AU - Ni, Xuewen
AU - Chen, Wenjie
AU - Xiao, Man
AU - Wu, Kao
AU - Kuang, Ying
AU - Corke, Harold
AU - Jiang, Fatang
N1 - Publisher Copyright:
© 2016 Elsevier B.V.
PY - 2016/11/1
Y1 - 2016/11/1
N2 - Konjac glucomannan (KGM)/ethyl cellulose (EC) could form a stable homogeneous emulsion with appropriate mixing formula. This study aimed to investigate the stable mechanism of KGM/EC emulsion at different mixing ratio through its rheological properties, and droplet size and morphology changes with up to 6 days storage time. Though emulsions samples with high KGM content had larger droplet size and worse uniformity at the fresh stage, they appeared to be more stable and droplets growth rate were slow during storage. Aggregation and morphology of droplets could be observed under confocal microscopy. Shear-thinning behavior were found in mixed emulsions, and mainly accredited to the KGM component. The effect of temperature on viscosities of the emulsions was well-described by Arrhenius equation. Increased KGM content led to larger storage modulus (G′) and loss modulus (G″), and the difference in cross-over point of G′ and G″ implied changes in microstructures of the emulsions.
AB - Konjac glucomannan (KGM)/ethyl cellulose (EC) could form a stable homogeneous emulsion with appropriate mixing formula. This study aimed to investigate the stable mechanism of KGM/EC emulsion at different mixing ratio through its rheological properties, and droplet size and morphology changes with up to 6 days storage time. Though emulsions samples with high KGM content had larger droplet size and worse uniformity at the fresh stage, they appeared to be more stable and droplets growth rate were slow during storage. Aggregation and morphology of droplets could be observed under confocal microscopy. Shear-thinning behavior were found in mixed emulsions, and mainly accredited to the KGM component. The effect of temperature on viscosities of the emulsions was well-described by Arrhenius equation. Increased KGM content led to larger storage modulus (G′) and loss modulus (G″), and the difference in cross-over point of G′ and G″ implied changes in microstructures of the emulsions.
KW - droplet morphology
KW - phase separation
KW - rheological properties
UR - http://www.scopus.com/inward/record.url?scp=84989852942&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2016.07.018
DO - 10.1016/j.ijbiomac.2016.07.018
M3 - 文章
C2 - 27392771
AN - SCOPUS:84989852942
SN - 0141-8130
VL - 92
SP - 423
EP - 430
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -