ジアシルグリセロールの乳化特性 : O/W型エマルションの油水界面における吸着タンパク質量の測定

概要

論文の詳細を見る
In an earlier study, mayonnaise-like o/w emulsions prepared with diacylglycerol(DAG)showed higher viscosity than those prepared with triacylglycerol(TAG)under the same conditions. A similar tendency was observed even for preparations of oil droplets with approximately the same interface area, indicating that the amount of adsorbed proteins of DAG emulsions was higher than that of TAG emulsions. Thus, this study attempted to clarify the amount of adsorbed proteins on the emulsion prepared with DAG. The viscosity and oil droplet size of DAG and TAG emulsions with varying oil-volume fractions were measured, and the amount of adsorbed proteins on the interface of DAG and TAG emulsions were measured. DAG emulsions were found to contain less adsorbed proteins on the oil-water interface than TAG emulsions, suggesting that DAG and TAG differ with respect to their intermolecular interactions and structural changes following protein adsorption on the oil-water interface.
昭和女子大学の論文
2009-12-01