Hypothesis

Polysaccharides such as kappa carrageenan are often utilised in fat replacement techniques in the food industry. However, the structural role they can provide within a product is limited by their hydrophilic nature. Hydrophilic particles can be surface-activated by hydrophobic modification e.g. in-situ interaction with a surfactant. This can drastically improve foam stability by providing a structural barrier around bubble interfaces offering protection against disproportionation and coalescence. Hence, it should be possible to bind negatively charged kappa carrageenan particles with a cationic surfactant through electrostatic interaction, in order to alter their surface properties.

Experiments

Lauric arginate was mixed with kappa carrageenan microgel particles at various concentrations and the potential electrostatic interaction was studied using zeta potential, turbidity and rheological measurements. Mixtures were then aerated and foaming properties explored, in particular the location of the particles.

Findings

Lauric arginate was successfully bound to kappa carrageenan microgel particles. Consequently, particles were surface-activated and adsorbed at the air/water interface, as shown by optical and confocal microscopy. Foam half-life peaked at an intermediate surfactant concentration, where there was sufficient surfactant to coat particle surfaces but the concentration was low enough to prevent the formation of large aggregates unable to adsorb at the a/w interfaces.

中文翻译：

---

κ角叉菜胶微凝胶颗粒的疏水改性，用于稳定泡沫

假设

诸如κ角叉菜胶之类的多糖通常用于食品工业中的脂肪替代技术中。但是，它们可以在产品中提供的结构作用受到其亲水性的限制。亲水颗粒可以通过疏水改性例如与表面活性剂的原位相互作用而被表面活化。通过在气泡界面周围提供结构屏障，从而防止歧化和聚结，可以大大改善泡沫稳定性。因此，应该有可能通过静电相互作用将带负电的κ角叉菜胶颗粒与阳离子表面活性剂结合，以改变其表面性能。

实验

将精氨酸月桂酸酯与Kappa卡拉胶微凝胶颗粒以各种浓度混合，并使用zeta电势，浊度和流变学方法研究电势相互作用。然后给混合物充气，并探究起泡性能，特别是颗粒的位置。

发现

精氨酸月桂酸酯已成功结合到κ角叉菜胶微凝胶颗粒上。因此，如光学和共聚焦显微镜所示，颗粒被表面活化并吸附在空气/水界面。泡沫的半衰期在中等表面活性剂浓度下达到峰值，该浓度有足够的表面活性剂覆盖颗粒表面，但浓度低到足以防止形成无法在a / w界面吸附的大聚集体。