In this research, microgels with different crosslink density were prepared using the hydrophilic sodium alginate (ALG), and the interfacial adsorption, emulsion formation and lipid digestion profiles of these microgels were comparatively analyzed. Results showed that the microgels with different crosslink density exhibited different hardness, particle size, and surface hydrophobicity, but similar interfacial tension. The ALG microgels could stabilize an oil-in-water emulsion through the “Mickering mechanisms”, that the particle size and hardness of the microgels have strong effects on their emulsifying behaviors, while the effects from surface hydrophobicity and interfacial tension were unconspicuous. A temperate crosslink density (e. g. 3 mM to 5 mM Ca²⁺) was benefit to the emulsifying capacity of the microgels at neutral (pH 7.0) and acidic (pH 4.0) environments. Moreover, the temperately crosslinked microgels stabilized oil droplets were more resistant to the displacement of bile salt and the followed lipid digestion. Our results provided important information for the development of polysaccharide-based food emulsifiers.

Graphical abstract

中文翻译：

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海藻酸钠微凝胶的乳化稳定性和脂质消化特性：交联密度的影响

在这项研究中，使用亲水性海藻酸钠（ALG）制备了具有不同交联密度的微凝胶，并对这些微凝胶的界面吸附，乳液形成和脂质消化特性进行了比较分析。结果表明，具有不同交联密度的微凝胶表现出不同的硬度，粒径和表面疏水性，但界面张力相似。ALG微凝胶可以通过“密克罗机理”稳定水包油型乳液，微凝胶的粒径和硬度对其乳化行为有很大影响，而表面疏水性和界面张力的影响并不明显。温和的交联密度（例如3 mM至5 mM Ca ²⁺）有利于微凝胶在中性（pH 7.0）和酸性（pH 4.0）环境下的乳化能力。此外，温和交联的微凝胶稳定的油滴更耐胆汁盐的置换和随后的脂质消化。我们的结果为开发基于多糖的食品乳化剂提供了重要的信息。

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