Yağ Türünün Bir Fonksiyonu Olarak Lesitin Adsorbe Edilmiş Yağ/Su Emülsiyonlarının Ara Yüzey Reolojik Özellikleri

Year 2021, Volume: 19 Issue: 2, 159 - 168, 01.08.2021

Duygu Aslan Türker Meryem Göksel Saraç Mahmut Doğan

https://doi.org/10.24323/akademik-gida.977276

Cited By: 1

Abstract

Bu çalışmada stabil emülsiyonların oluşturulması için önemli bir faktör olan farklı yağ çeşitlerinin emülsiyon oluşturma olanakları incelenmiştir. Bu amaçla mısır yağı, soya yağı ve zeytinyağı kullanılarak %1 oranında lesitin içeren emülsiyonlar hazırlanmıştır. Emülsiyonların karakterizasyonunu gerçekleştirmek amacıyla emülsiyonların fizikokimyasal ve emülsifikasyon özellikleri ile reolojik ve yağ/su katmanındaki ara yüzey (interfacial) reolojik özellikleri belirlenmiştir. Elde edilen bulgular, farklı kaynaklardan elde edilen yağların emülsiyonların reolojik özelliklerinde önemli farklılıklar meydana getirdiğini göstermiştir. En düşük görünür viskozite (η50) değeri soya yağı ile hazırlanan emülsiyonlarda kaydedilmiştir. Farklı yağların kullanılması emülsiyonların kıvam katsayısı ve η50 değerleri üzerinde istatistiksel olarak anlamlı bir değişim meydana getirmiştir. Emülsiyonların ara yüzey reolojik özellikleri incelendiğinde zeytinyağı ile hazırlanan emülsiyonlarda daha zayıf bir ara yüzey filminin oluştuğu gözlenmiştir. Farklı yağlarla hazırlanan emülsiyonlar birbiri ile kıyaslandığında ise soya yağı ile hazırlanan emülsiyonların kompleks viskozite (ηi*) değerlerinin daha yüksek olduğu tespit edilmiştir. Çalışma kapsamında, emülsiyonlarda kullanılan farklı yağların yağ/su (Y/S) emülsiyonlarının ara yüzeyini etkilediği ve termodinamik olarak daha dayanıklı emülsiyonların oluşturulabilmesi için emülsiyonların sürekli fazı içerisinde kullanılan yağların ara yüzey özelliklerinin dikkate alınması gerektiği sonucuna varılmıştır.

Keywords

Ara yüzey reolojisi, Emülsiyon, Reoloji, Lesitin, Yağ

Interfacial Viscoelastic Properties of Lecithin-Adsorbed Oil/Water Emulsions as a Function of Oil Type

Abstract

In this study, the emulsification potential of various oil types, which is an important factor for the formation of stable emulsions, was determined. For this purpose, emulsions containing 1% lecithin were prepared using corn oil, soybean oil and olive oil. In order to characterize the emulsions, physicochemical and emulsification properties, rheological and interfacial rheological properties in the oil / water layer were determined. Results have shown that oils of different sources lead significant changes in the rheological properties of emulsions. The lowest apparent viscosity (η50) value was found in emulsions with soybean oil. The use of different oils caused statistically significant changes in the consistency coefficients and η50 values of emulsions. When the interface rheological properties of emulsions were considered, it was found that a weaker interfacial film was formed in emulsions with olive oil. When emulsions with different oils were compared with each other, it was found that the complex viscosity (ηi*) values of emulsions with soybean oil were higher. Within the scope of the study, it was concluded that different oils used in emulsions influenced the interfacial properties of oil/water (O/W) emulsions and that the interfacial properties of oils used in the continuous phase of emulsions should be taken into account in order to form thermodynamically stable emulsions.

Keywords

Interfacial rheology, Emulsion, Rheology, Lecithin, Oil

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