由丝兰皂苷稳定的大量乳液极高弹性的起源
Origin of the extremely high elasticity of bulk emulsions, stabilized by Yucca Schidigera saponins
摘要：
我们通过实验发现，与普通乳液的弹性相比，由丝兰（Yucca Schidigera Roezl）皂苷提取物稳定的向日葵水包油乳液（SFO-in-W）的弹性高50倍以上。我们发现，从非纯化油的植物甾醇和从丝兰提取物的皂苷之间的强特异性相互作用导致形成纳米结构的吸附层，这是负责非常高的弹性的油-水界面和各自的散装乳液。值得注意的是，即使在65体积%的油滴下，这种超高的乳液弹性也抑制乳液脱水收缩。这些乳剂即使在货架储存30天后仍保持均匀和稳定。这些结果表明，皂苷和植物甾醇的组合是一种强有力的新方法，以结构的水包油乳液，具有潜在的应用，配制更健康的功能性食品。
英文摘要：
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.
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