食品科学 ›› 2020, Vol. 41 ›› Issue (12): 60-66.doi: 10.7506/spkx1002-6630-20190730-408

• 食品化学 • 上一篇    下一篇

淀粉微粒和酪蛋白酸钠协同稳定Pickering乳状液性质

王然,刘颖,刘洋,刘黎红,蔡勇,张春玉,温慧颖   

  1. (1.长春职业技术学院食品与生物技术学院,吉林 长春 130033;2.吉林大学生物与农业工程学院,吉林 长春 130022;3.东北师范大学生命科学学院,吉林 长春 130024)
  • 出版日期:2020-06-25 发布日期:2020-06-22
  • 基金资助:
    吉林省教育厅“十三五”科学技术研究项目(吉教科合字[2016]第557号); 长春职业技术学院2019年度应用技术研究与开发项目(YY-2019C06;YY-2019B25)

Pickering Emulsion Stabilized by Synergistic Effect of Starch Particles with Sodium Caseinate

WANG Ran, LIU Ying, LIU Yang, LIU Lihong, CAI Yong, ZHANG Chunyu, WEN Huiying   

  1. (1. College of Food and Biotechnology, Changchun Polytechnic, Changchun 130033, China;2. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China;3. School of Life Sciences, Northeast Normal University, Changchun 130024, China)
  • Online:2020-06-25 Published:2020-06-22

摘要: 制备淀粉微粒和酪蛋白酸钠协同稳定的Pickering乳状液。以流体动力学直径、Zeta电位、界面张力、粒度、界面蛋白浓度、脂肪部分聚结率、流变性和光学显微镜观察为指标,研究淀粉微粒质量浓度变化对Pickering乳状液性质的影响。结果表明,淀粉微粒质量浓度变化显著影响协同体系流体动力学直径、Zeta电位和界面张力。当淀粉微粒质量浓度为0.04 g/100 mL时,其与酪蛋白酸钠协同稳定的Pickering乳状液表现剪切稀释特性,乳状液表面积平均直径和体积平均直径最小,分别为3.50 μm和1.97 μm;界面蛋白浓度和脂肪部分聚结率最高,分别为3.90 mg/m2和7.98%;分散相脂肪球直径最小,为4.11 μm,表明淀粉微粒在一定质量浓度范围内对酪蛋白酸钠的界面活性起到促进作用,两者能够共同维持Pickering乳状液稳定。

关键词: 淀粉微粒, 酪蛋白酸钠, 界面性质, Pickering乳状液, 稳定性

Abstract: In this study, Pickering emulsions stabilized by the synergistic effect between starch particles and sodium caseinate were prepared. The hydrodynamic diameter, zeta potential, interfacial tension, particle size, surface protein concentration, fat partial coalescence rate, rheological behavior and optical microscopy were used as indicators to study the properties of Pickering emulsions with different concentrations of starch particles. Changes in starch particle content significantly affected the hydrodynamic diameter, zeta potential and interfacial tension of the synergetic system. The Pickering emulsion with 0.04 g/100 mL starch particles showed shear thinning characteristics. The average diameter of surface area and volume of the emulsion were the smallest, 3.50 and 1.97 μm, respectively. The highest interfacial protein concentration and fat partial coalescence rate were observed, 3.90 mg/m2 and 7.98%, respectively. The diameter of fat globules in the dispersed phase was the smallest, 4.11 μm. The results showed that starch particles could promote the interfacial activity of sodium caseinate in a certain concentration range, and their combination could synergistically maintain the stability of Pickering emulsion.

Key words: starch particles, sodium caseinate, interfacial properties, Pickering emulsions, stability

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