Properties of agents that effectively entrap liquid lipids
A droplet of an oil-in-water emulsion of methyl linoleate in a saccharide or protein solution that contained with a surfactant, a stabilizer, or both was dehydrated by drying equipment for a single droplet that resembled a spray drier. The lipid exposed on the surface of dehydated samples was extrac...
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| Veröffentlicht in: | Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 1992, Vol.56 (3), p.477-480 |
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| container_title | Bioscience, biotechnology, and biochemistry |
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| creator | Imagi, Jun Yamanouchi, Taroh Okada, Kentaro Tanimoto, Masahiro Matsuno, Ryuichi |
| description | A droplet of an oil-in-water emulsion of methyl linoleate in a saccharide or protein solution that contained with a surfactant, a stabilizer, or both was dehydrated by drying equipment for a single droplet that resembled a spray drier. The lipid exposed on the surface of dehydated samples was extracted and measured by gas chromatography. Gum arabic or gelatin without additives resulted in little lipid being exposed; they were good entrapping agents. Little lipid was exposed with a pullulan solution containing lecithin, sugar ester, carboxymethylcellulose, or sodium caseinate but much was exposed with a maltodextrin solution containing any of the surfactants tested. When both the surfactant lecithin and the stabilizer xanthan gum were added to the emulsion prepared in a maltodextrin solution, lipid was not detected. The results suggested that effective entrapping agents of liquid lipids cause much emulsification, stabilize the emulsion (that is, they cause the continuous phase to be very viscous), and create a dehydrated matrix of fine, dense network layers. |
| doi_str_mv | 10.1271/bbb.56.477 |
| format | Article |
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(Japan). Coll. of Agriculture</creatorcontrib><description>A droplet of an oil-in-water emulsion of methyl linoleate in a saccharide or protein solution that contained with a surfactant, a stabilizer, or both was dehydrated by drying equipment for a single droplet that resembled a spray drier. The lipid exposed on the surface of dehydated samples was extracted and measured by gas chromatography. Gum arabic or gelatin without additives resulted in little lipid being exposed; they were good entrapping agents. Little lipid was exposed with a pullulan solution containing lecithin, sugar ester, carboxymethylcellulose, or sodium caseinate but much was exposed with a maltodextrin solution containing any of the surfactants tested. When both the surfactant lecithin and the stabilizer xanthan gum were added to the emulsion prepared in a maltodextrin solution, lipid was not detected. The results suggested that effective entrapping agents of liquid lipids cause much emulsification, stabilize the emulsion (that is, they cause the continuous phase to be very viscous), and create a dehydrated matrix of fine, dense network layers.</description><identifier>ISSN: 0916-8451</identifier><identifier>EISSN: 1347-6947</identifier><identifier>DOI: 10.1271/bbb.56.477</identifier><identifier>PMID: 1368332</identifier><language>eng</language><publisher>Tokyo: Taylor & Francis</publisher><subject>Biological and medical sciences ; Biotechnology ; Chemical Phenomena ; Chemistry, Physical ; emulsificacion ; emulsification ; emulsifying ; Emulsions ; Fundamental and applied biological sciences. Psychology ; Immobilization of enzymes and other molecules ; Immobilization techniques ; lipide ; lipidos ; lipids ; Lipids - chemistry ; liquide ; liquidos ; liquids ; Methods. Procedures. Technologies ; Particle Size ; Surface-Active Agents</subject><ispartof>Bioscience, biotechnology, and biochemistry, 1992, Vol.56 (3), p.477-480</ispartof><rights>Copyright 1992 Taylor and Francis Group LLC 1992</rights><rights>1993 INIST-CNRS</rights><rights>Copyright Japan Science and Technology Agency 1992</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-778e8316f530097d93df2572f4d5f6edb27d5f9ddfdf2e8738489336c03c40833</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,27900,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4601328$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/1368332$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Imagi, Jun</creatorcontrib><creatorcontrib>Yamanouchi, Taroh</creatorcontrib><creatorcontrib>Okada, Kentaro</creatorcontrib><creatorcontrib>Tanimoto, Masahiro</creatorcontrib><creatorcontrib>Matsuno, Ryuichi</creatorcontrib><creatorcontrib>Kyoto Univ. (Japan). Coll. of Agriculture</creatorcontrib><title>Properties of agents that effectively entrap liquid lipids</title><title>Bioscience, biotechnology, and biochemistry</title><addtitle>Biosci Biotechnol Biochem</addtitle><description>A droplet of an oil-in-water emulsion of methyl linoleate in a saccharide or protein solution that contained with a surfactant, a stabilizer, or both was dehydrated by drying equipment for a single droplet that resembled a spray drier. The lipid exposed on the surface of dehydated samples was extracted and measured by gas chromatography. Gum arabic or gelatin without additives resulted in little lipid being exposed; they were good entrapping agents. Little lipid was exposed with a pullulan solution containing lecithin, sugar ester, carboxymethylcellulose, or sodium caseinate but much was exposed with a maltodextrin solution containing any of the surfactants tested. When both the surfactant lecithin and the stabilizer xanthan gum were added to the emulsion prepared in a maltodextrin solution, lipid was not detected. The results suggested that effective entrapping agents of liquid lipids cause much emulsification, stabilize the emulsion (that is, they cause the continuous phase to be very viscous), and create a dehydrated matrix of fine, dense network layers.</description><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>Chemical Phenomena</subject><subject>Chemistry, Physical</subject><subject>emulsificacion</subject><subject>emulsification</subject><subject>emulsifying</subject><subject>Emulsions</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Immobilization of enzymes and other molecules</subject><subject>Immobilization techniques</subject><subject>lipide</subject><subject>lipidos</subject><subject>lipids</subject><subject>Lipids - chemistry</subject><subject>liquide</subject><subject>liquidos</subject><subject>liquids</subject><subject>Methods. Procedures. 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Psychology</topic><topic>Immobilization of enzymes and other molecules</topic><topic>Immobilization techniques</topic><topic>lipide</topic><topic>lipidos</topic><topic>lipids</topic><topic>Lipids - chemistry</topic><topic>liquide</topic><topic>liquidos</topic><topic>liquids</topic><topic>Methods. Procedures. Technologies</topic><topic>Particle Size</topic><topic>Surface-Active Agents</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Imagi, Jun</creatorcontrib><creatorcontrib>Yamanouchi, Taroh</creatorcontrib><creatorcontrib>Okada, Kentaro</creatorcontrib><creatorcontrib>Tanimoto, Masahiro</creatorcontrib><creatorcontrib>Matsuno, Ryuichi</creatorcontrib><creatorcontrib>Kyoto Univ. (Japan). 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Little lipid was exposed with a pullulan solution containing lecithin, sugar ester, carboxymethylcellulose, or sodium caseinate but much was exposed with a maltodextrin solution containing any of the surfactants tested. When both the surfactant lecithin and the stabilizer xanthan gum were added to the emulsion prepared in a maltodextrin solution, lipid was not detected. The results suggested that effective entrapping agents of liquid lipids cause much emulsification, stabilize the emulsion (that is, they cause the continuous phase to be very viscous), and create a dehydrated matrix of fine, dense network layers.</abstract><cop>Tokyo</cop><pub>Taylor & Francis</pub><pmid>1368332</pmid><doi>10.1271/bbb.56.477</doi><tpages>4</tpages></addata></record> |
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| ispartof | Bioscience, biotechnology, and biochemistry, 1992, Vol.56 (3), p.477-480 |
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| language | eng |
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| source | J-STAGE Free; MEDLINE; Freely Accessible Japanese Titles; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Free Full-Text Journals in Chemistry |
| subjects | Biological and medical sciences Biotechnology Chemical Phenomena Chemistry, Physical emulsificacion emulsification emulsifying Emulsions Fundamental and applied biological sciences. Psychology Immobilization of enzymes and other molecules Immobilization techniques lipide lipidos lipids Lipids - chemistry liquide liquidos liquids Methods. Procedures. Technologies Particle Size Surface-Active Agents |
| title | Properties of agents that effectively entrap liquid lipids |
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