Abstract Whipped creams (aerated emulsions) are a complex emulsion-foam system whose oil-stabilizing potential and aeration capacity are determined by the surface activity of proteins and small surfactants. In this study, the interaction between three low-molecular-weight (LMW) emulsifiers [sodium stearoyl lactylate (SSL), phospholipid (PL), and sucrose ester (SE)] with caseinate was investigated to elucidate the mechanism of formation and stability of whipped creams. Competitive adsorption, interfacial tension, droplet aggregation, viscosity, and morphological variations of the emulsions were examined, and aeration capacity, hardness, and microstructure of whipped creams were measured. The combination of surfactants (0.05–1.0% w/w) with caseinate (0.6% w/w) produced concerted effects on the stability of emulsions. Water-soluble surfactant (SE) adsorbed more strongly than oil-soluble surfactants (SSL and PL) onto oil droplets. The lesser protein adsorption in the SE emulsion enabled a strong foaming activity in the subsequent aeration. Protrusions of triacylglycerol crystals and aggregation of oil droplets into an interactive colloidal matrix with considerable hardness and viscosity were prominently observed in SE creams. On the other hand, shear thinning followed by thickening was observed when PL was added to form the caseinate-based emulsion while no foaming was produced, and SSL, known to form α -gel at the interface, produced no stable foam. The improved emulsion stability yet the propensity to coalesce induced by cooperative actions of casein molecules and hydrophilic surfactant played a crucial role in producing aerated emulsions.

中文翻译：

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充气乳液中蛋白质和低分子量乳化剂的协同界面吸附

摘要 搅打奶油（充气乳液）是一种复杂的乳化-泡沫体系，其稳定油的潜力和充气能力由蛋白质和小表面活性剂的表面活性决定。在本研究中，研究了三种低分子量 (LMW) 乳化剂 [硬脂酰乳酸钠 (SSL)、磷脂 (PL) 和蔗糖酯 (SE)] 与酪蛋白酸盐之间的相互作用，以阐明酪蛋白酸盐的形成机制和稳定性。生奶油。检查了乳液的竞争吸附、界面张力、液滴聚集、粘度和形态变化，并测量了搅打奶油的通气能力、硬度和微观结构。表面活性剂 (0.05–1.0% w/w) 与酪蛋白酸盐 (0.6% w/w) 的组合对乳液的稳定性产生了协同作用。水溶性表面活性剂 (SE) 比油溶性表面活性剂 (SSL 和 PL) 更强烈地吸附在油滴上。SE 乳液中较少的蛋白质吸附使随后的曝气具有很强的发泡活性。在 SE 乳膏中可以明显地观察到三酰基甘油晶体的突出和油滴聚集成具有相当硬度和粘度的交互式胶体基质。另一方面，当添加 PL 以形成基于酪蛋白酸盐的乳液时，观察到剪切稀化和增稠，而没有产生泡沫，并且已知在界面形成α-凝胶的 SSL 没有产生稳定的泡沫。由酪蛋白分子和亲水性表面活性剂的协同作用引起的改进的乳液稳定性和聚结倾向在生产充气乳液中起着至关重要的作用。