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

Abstract

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

CLC Number:

TQ658

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.

Figures/Tables 12

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References 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

Effect of fermented polypeptide of Sacha Inchi (Plukenetia volubilis L.) on the structure of liquid crystal emulsion

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