食品科学 ›› 2019, Vol. 40 ›› Issue (20): 94-99.doi: 10.7506/spkx1002-6630-20190316-204

• 食品化学 • 上一篇    下一篇

辛烯基琥珀酸纳米淀粉酯颗粒的制备及其食品级Pickering乳液的特性

王然   

  1. (1.长春职业技术学院食品与生物技术分院,吉林 长春 130033;2.吉林大学生物与农业工程学院,吉林 长春 130022)
  • 出版日期:2019-10-25 发布日期:2019-10-25
  • 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)

WANG Ran

WANG Ran   

  1. (1. College of Food and Biotechnology, Changchun Polytechnic, Changchun 130033, China;2. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China)
  • Online:2019-10-25 Published:2019-10-25

摘要: 利用醇沉法结合辛烯基琥珀酸酐酯化反应,成功制备能够稳定食品级Pickering乳液的纳米淀粉酯颗粒。以纳米淀粉酯粒径、Zeta电位、光学和荧光显微镜观察为指标,研究颗粒添加量、pH值和离子强度对Pickering乳液稳定性的影响。结果表明,体系pH值和离子强度在一定范围内改变了纳米淀粉酯的电位值,其中在极端pH值或者高离子强度条件下,纳米淀粉酯的电位绝对值最低。研究发现,当纳米淀粉酯添加量为2.0 g/100 mL时,制备的Pickering乳液具有较强的稳定性;此外,在体系pH 6.0并且KCl浓度为0.005 mol/L条件下,Pickering乳液分散相油滴的直径最小并且分布均匀,油滴不容易发生聚结,Pickering乳液的稳定性最高。

关键词: 玉米淀粉, 纳米颗粒, 酯化反应, 食品级Pickering乳液, 稳定性

Abstract: In this study, starch ester nanoparticles which could stabilize food-grade Pickering emulsions were successfully prepared by the combined use of alcohol sedimentation and octenyl succinic anhydride (OSA) esterification. The particle size, zeta potential, optical microscopy, and fluorescence microscopy were used as indicators to study the stability of Pickering emulsions versus nanoparticle content, pH and ionic strength. The results showed that the zeta potential of nanoparticles were changed to some extent with pH and ionic strength. The lowest absolute value of zeta potential was observed at extreme pH or low ionic strength. This study showed that the Pickering emulsion was more stable with 2.0 g/100 mL starch ester nanoparticles. In addition, stable Pickering emulsions could be obtained with a KCl concentration of 0.005 mol/L at pH 6.0. In this system the diameters of the oil droplets were the smallest of all emulsions and the oil droplets were not prone to aggregation, making the Pickering emulsion the most stable.

Key words: corn starch, nanoparticles, esterification reaction, food-grade Pickering emulsion, stability

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