Abstract The role of solid fat content (SFC) within fat particles was examined for its effects on adsorption behaviour at the air–water interface. Three kinds of vegetable oil with different SFC profiles were mixed with a sodium caseinate solution (2% w/w) to prepare the creams, whose fat contents were adjusted in the range of 0–40% w/w. The decrease of interfacial tension at the air–water interface was measured for creams and the sodium caseinate solution, and the ratio of the maximum decrease rate of creams (Δγmax)-to-the sodium caseinate solution (Δγ0max), Δγmax/Δγ0max, was calculated. The interfacial elastic modulus (E′) of creams and sodium caseinate solution was also measured and found to initially increase with time but decreased after the maximum value (E'max). Both Δγmax/Δγ0max and E'max were affected by the temperature, fat content of creams and SFC in fat particles. The largest increase for Δγmax/Δγ0max and E′max was observed when the SFC of creams was between 10 and 50% w/w. The microscopic structures of the air–water interface of creams after whipping were also affected by the SFC, such that fat particles containing 28.4% SFC were found to adsorb and aggregate at the air–water interface layer. These results suggest that the adsorption of fat particles onto the air–water interface and interfacial structure formation by adsorbed fat particles were promoted via partial coalescence.

中文翻译：

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脂肪颗粒中固体脂肪含量对其在气水界面吸附的影响

摘要 研究了脂肪颗粒中固体脂肪含量 (SFC) 对空气-水界面吸附行为的影响。将具有不同 SFC 特征的三种植物油与酪蛋白酸钠溶液 (2% w/w) 混合制备乳膏，其脂肪含量调整为 0-40% w/w。测量了乳霜和酪蛋白酸钠溶液在空气-水界面处界面张力的降低，乳膏的最大降低率（Δγmax）与酪蛋白酸钠溶液（Δγ0max）的比值Δγmax/Δγ0max为计算。还测量了乳膏和酪蛋白酸钠溶液的界面弹性模量 (E')，发现最初随时间增加，但在达到最大值 (E'max) 后下降。Δγmax/Δγ0max 和 E'max 均受温度影响，奶油的脂肪含量和脂肪颗粒中的 SFC。当乳膏的 SFC 在 10% 到 50% w/w 之间时，观察到 Δγmax/Δγ0max 和 E'max 的最大增加。搅打后奶油的气水界面微观结构也受到 SFC 的影响，发现含有 28.4% SFC 的脂肪颗粒吸附并聚集在气水界面层。这些结果表明，脂肪颗粒在空气-水界面上的吸附和吸附的脂肪颗粒通过部分聚结促进了界面结构的形成。发现含有 28.4% SFC 的脂肪颗粒在空气-水界面层吸附和聚集。这些结果表明，脂肪颗粒在空气-水界面上的吸附和吸附的脂肪颗粒通过部分聚结促进了界面结构的形成。发现含有 28.4% SFC 的脂肪颗粒在空气-水界面层吸附和聚集。这些结果表明，脂肪颗粒在空气-水界面上的吸附和吸附的脂肪颗粒通过部分聚结促进了界面结构的形成。