美藤果发酵多肽对液晶乳液结构的影响

doi:10.3969/j.issn.2097-2806.2024.12.007

摘要/Abstract

摘要：

为研究美藤果多肽对液晶乳液的作用机制，通过制备以美藤果发酵多肽作为活性成分的水包油液晶乳液，采用偏光显微镜、粒度仪、热重-差热同步测定系统、流变仪等对液晶乳液在不同发酵产物浓度下的微观结构、粒径、稳定性、热力学特性和流变特性进行观察。结果表明：美藤果发酵多肽液晶乳液的平均粒径为（25.7±2.8） μm，液晶结构完整、乳液稳定性好，1%的美藤果多肽添加量的乳液其结合水含量占比、液晶含量均较3%，5%的美藤果多肽添加量的乳液多；通过流变学显示，液晶乳液黏度随剪切速率变化曲线展现剪切变稀现象，属于非牛顿流体；1%添加量的液晶乳液其滞后面积、储能模量、损耗模量均大于空白乳液、3%，5%液晶乳液，表明其触变性大，抗剪切能力强，1%添加量的液晶乳液中多肽的亲水性氨基酸残基与水相结合，其疏水性氨基酸残基进入油相，在油水界面形成一层黏弹膜，使得液晶乳液具有更稳定的三维网络结构。

关键词: 美藤果多肽, 液晶乳液, 液晶结构, 流变学

Abstract:

In order to study the action mechanism of Sacha Inchi polypeptide in liquid crystal emulsion, oil-in-water liquid crystal emulsions with Sacha Inchi fermented polypeptide as the active component were prepared. The microstructures, particle sizes, stabilities, thermodynamic properties, and rheological properties of liquid crystal emulsions with different concentrations of the fermentation products were observed by Polarizing microscope, Particle size meter, Thermogravimetric differential thermal synchronous measurement system, and Rheometer, respectively. The results showed that the average particle size of fermented peptide liquid crystal emulsion was （25.7±2.8） μm, and the liquid crystal structure was complete and stable. The content of bound water and liquid crystal in the emulsion with 1% Sacha Inchi polypeptide were higher than those in the blank emulsion and the emulsions with 3% and 5% Sacha Inchi polypeptide. Rheological results indicated that the viscosity of liquid crystal emulsion with the change curve of shear rate registered the shear thinning phenomenon, which belongs to non-Newtonian fluid. The hysteresis area, energy storage modulus, and loss modulus of the 1% additive amount of liquid crystal emulsion were larger than those of the blank emulsion and the emulsions with 3% and 5% Sacha Inchi polypeptide, indicating greater thixotropy and stronger shear resistance. The hydrophilic amino acid residues of the peptide in the 1% additive amount of the emulsion were combined with the water phase, while the hydrophobic amino acid residues of the peptide entered the oil phase, which formed a viscoelastic film at the oil-water interface, so that the liquid crystal emulsion had a more stable gel network structure.

Key words: Sacha Inchi polypeptide, liquid crystal emulsion, liquid crystal structure, rheology

中图分类号:

TQ658

刘晓纯, 罗婷婷, 戴洁, 陈来成, 何秋星. 美藤果发酵多肽对液晶乳液结构的影响[J]. 日用化学工业（中英文）, 2024, 54(12): 1456-1464.

Xiaochun Liu, Tingting Luo, Jie Dai, Laicheng Chen, Qiuxing He. Effect of fermented polypeptide of Sacha Inchi (Plukenetia volubilis L.) on the structure of liquid crystal emulsion[J]. China Surfactant Detergent & Cosmetics, 2024, 54(12): 1456-1464.

图/表 12

参考文献 20

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Phase	Raw material name	w/%
A （Oil phase）	Emulsifier PL68/50	3
	Hexadecadecyl alcohol	3
	Squalane	5
	Grapeseed oil	5
B （Water phase）	Glycerin	6
	Carbomer 940	0.05
	EDTA-Na	0.02
	Methyl p-hydroxybenzoate	0.2
	Ethyl p-hydroxybenzoate	0.1
	Deionized water	To 100
C	Fermented polypeptide	0-3
D	Triethanolamine	0.05
D	Essence	Appropriate amount

	Blank emulsion	1% LC	3% LC	5% LC
Dx（10）/μm	2.14	3.12	3.33	3.75
Dx（50）/μm	10.20	9.39	11.30	11.50
Dx（90）/μm	27.20	25.70	27.00	28.50

	w（Free water）/%	w（Interlayer water）/%	The content of total/%
Blank emulsion	22.170	49.740	71.910
1% LC	25.075	58.288	83.363
3% LC	36.854	35.579	72.433
5% LC	32.453	37.617	70.070

	c	p	R²
Blank emulsion	15.064±0.318	0.274±0.005	0.997
1% LC	21.198±0.481	0.284±0.006	0.994
3% LC	10.766±0.326	0.332±0.007	0.993
5% LC	4.358±0.182	0.396±0.010	0.991