پایان نامه پایدار سازی امولسیون های روغن در آب با استفاده از کمپلکس سدیم کازئینات و صمغ کتیرا

فهرست:

1-فصل اول-مقدمه وکلیات.. 3

1-1-بیان مسئله. 5

1-2-تعریف علمی واژه ها 6

1-2-1- امولسیفایر(Emulsifier) 6

1-2-2- عوامل سفت کننده (Thickening agents) 6

-12-3- امولسیون یگانه (Single emulsion) 6

1-2-4- خامه ای شدن (Creaming) 6

1-2-5- انبوهش (Flocculation) 7

1-2-6- الحاق (Coalescence) 7

1-2-7- وارونگی فاز (Phase inversion) 7

1-2-8- مونودیسپرس... 7

1-2-9- پلی دیسپرسیتی.. 7

1-2-10- دافعه فضایی (Steric exclusion) 7

1-2-11-D(0/1) 7

1-2-12-  D(0/5). 7

1-2-13- D (0/9). 8

1-2-14- D (4, 3)یاVolume mean diameter. 8

1-2-15- D (2, 1)یاSurface mean diameter. 8

1-2-16- D (1, 0)یاNumber mean diameter. 8

1-2-17- Span. 8

1-3-اهداف پژوهش... 9

4-1-فرضیات پژوهش... 10

1-5- جدول متغیرها 11

2- فصل دوم-مروری برپژوهشهای پیشین. 14

2-1- تاریخچه. ...............................................................................................................................................................................................................15

2-2-عوامل ناپایداری امولسیونها 17

2-2-1-بهم پیوستگی (Coalescence) 18

2-2-2- انبوهش یالخته شدن ((Flocculation. 20

2-2-3- جدایشگرانشی (Creaming) 21

2-2-4- برگشت فاز ( (Phase inversion. 24

2-3- نحوه ی تشکیل امولسیونها 25

2-4- سازوکارپایدارسازی امولسیونها 27

2-5- پایدارسازی امولسیونها بااستفاده ازبیوپلیمرهای طبیعی.. 28

2-5-1- امولسیونهای پایدارشد ه باپلی ساکاریدها 30

2-5-2- امولسیونهای پایدارشده باپروتئینها 33

2-6- معرفی پلیمرهای مورداستفاده درپژوهش حاضر. 39

2-6-1- صمغ کتیرا 39

2-6-2- پروتئینهای شیر. 45

2-7- روشهای مورداستفاده درپیش بینی خصوصیات وپایداری امولسیونهای روغن درآب.. 47

2-7-1- رئولوژی. 48

2-8- جمع بندی. 54

3-فصل سوم-موادوروشها 57

3-1- روش کلی پژوهش ومحل انجام آن. 58

3-2- مواد……………….. 58

3-3- مراحل انجام پژوهش و روشهای آزمون. 58

3-3-1- تهیه پودرکل صمغ کتیرا ( تراگاکانت) 59

3-3-2- جداسازی جزءمحلول ونامحلول صمغ کتیرا (تراگاکانتین و باسورین) 59

3-3-3- آماده سازی محلول اولیه ی سدیم کازیئنات،تراگاکانت،تراگاکانتین و باسورین. 60

3-3-4- آماده سازی امولسیونهای روغن درآب 60

3-3-5- نقشه وطرح. 61

3-3-6- فاکتورهای مورداندازه گیری وروشهای اندازه گیری. 62

3-3-7- تجزیه وتحلیل آماری. 66

4-فصل چهارم-یافته ها 68

4-1- بررسی سازوکارپایدارسازی امولسیونهای روغن درآب توسط دوگونه صمغ کتیرا (گون ه آستراگالوس گوسیپینوس وآستراگالوس فلاکوسوس) 69

4-1-1-ساختارشیمیایی (تعیین گروههای قندی،استیل ومتیل) 70

4-1-2- اثرمتغیرها برپایداری امولسیونها طی زمان ( آزمون خامه ای شدن) 70

4-1-3- اثرمتغیرها برکشش سطحی وبین سطحی.. 76

4-1-4- اثرمتغیرها براندازه ذرات.. 78

4-1-5- اثرمتغیرها برداده های حاصل ازرئولوژی پایا 84

4-1-6- اثرمتغیرها برداده های حاصل ازرئولوژی ناپایا 88

4-2- بررسی سازوکارپایدارسازی امولسیونهای روغن درآب توسط صمغ کتیرا (گونه آستراگالوس گوسیپینوس) وسدیم کازئینات   93

4-2-1- اثرنسبت پروتئین به پلی ساکارید برپایداری امولسیونها طی زمان ( آزمون خامه ای شدن) 93

4-2-2- اثر pHبرپایداری امولسیونها طی زمان ( آزمون خامه ای شدن) 94

4-2-3- اثرمتغیرها برکشش سطحی وبین سطحی.. 94

4-2-4- اثر متغیرها براندازه ذرات.. 96

4-2-5-اثرمتغیرها بررئولوژی پایا 99

4-2-6-اثرمتغیرها بررئولوژی ناپایا 100

4-2-6-2- تاثیرpHبرکمپلکس و ویسکوزیته. 101

5-فصل پنجم-بحث و نتیجه گیری. 102

5-1- بررسی سازوکار پایدارسازی امولسیونهای روغن درآب توسط دوگونه صمغ کتیرا (گون ه آستراگالوس گوسیپینوس وآستراگالوس فلاکوسوس)………. 103

5-1-1- ساختارشیمیایی ( تعیین گروههای قندی،استیل و متیل) 103

5-1-2-اثرغلظت وگونه صمغ کتیرا برپایداری امولسیونها طی زمان. 105

5-1-3-اثرمتغیرها برکشش سطحی و بین سطحی.. 106

5-1-4- اثرغلظت و گونه صمغ کتیرا برتوزیع اندازه ذرات و تصاویرمیکروسکوپی.. 107

5-1-5- اثرمتغیرها بررئولوژی پایا 109

5-1-6- اثرمتغیرها بررئولوژی ناپایا 112

5-2- بررسی سازوکار پایدارسازی امولسیونهای روغن درآب توسط صمغ کتیرا (گونه آستراگالوس گوسیپینوس) وسدیم کازئینات   114

5-2-1- اثر نسبت پروتئین به پلی ساکارید و pH برپایداری امولسیونها طی زمان. 114

5-2-2- اثرمتغیرها برکشش سطحی وبین سطحی.. 115

5-2-3- اثرمتغیرها بررئولوژی. 115

5-3- نتیجه گیری. 117

5-4- پیشنهادات.. 118

5-4- فهرست منابع. 119

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