食品科学 ›› 2023, Vol. 44 ›› Issue (2): 101-108.doi: 10.7506/spkx1002-6630-20220322-263

• 食品化学 • 上一篇    

疏水淀粉皮克林乳液凝胶的稳定机理及影响因素

郭璐,黄亮,张斌,扶雄,黄强   

  1. (华南理工大学食品科学与工程学院,广东 广州 510641)
  • 发布日期:2023-01-31
  • 基金资助:
    广东省自然科学基金项目(2019A1515012174)

Mechanism and Influential Factors of the Stability of Hydrophobic Starch Pickering Emulsion Gels

GUO Lu, HUANG Liang, ZHANG Bin, FU Xiong, HUANG Qiang   

  1. (School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)
  • Published:2023-01-31

摘要: 研究不同因素(温度、pH值和离子强度)对淀粉-脂质复合物(starch-fatty acid complex,SFAC)稳定的皮克林乳液凝胶的影响规律并揭示其稳定机理。激光共聚焦扫描显微镜和扫描电子显微镜结果显示,SFAC颗粒通过吸附于油水界面,形成一层紧密的屏障包裹油滴,形成呈圆状的乳滴,乳滴之间紧密堆积形成稳定的乳液凝胶网络结构。光学显微镜、粒径分布及Zeta电位等结果显示该疏水淀粉皮克林乳液凝胶在pH 3~9范围内以及离子浓度0.1~0.9 mol/L条件下都能维持乳液凝胶结构并具有良好的贮藏稳定性。此外,该皮克林乳液凝胶具有热可逆性,在高温下粒径增大、黏度下降,出现流动性,冷却后可重新呈现凝胶状。研究结果表明疏水淀粉皮克林乳液凝胶在较宽的温度、pH值和离子强度范围内均有较高稳定性,适用于多种植物油的稳定。

关键词: 淀粉-脂质复合物;皮克林乳液凝胶;油凝胶;结构油脂

Abstract: This study aimed to investigate the effects of different factors (temperature, pH and ionic strength) on the stability of Pickering emulsion gel stabilized by starch-lipid complexes (SFAC) and uncover the underlying mechanism. The results of observation using confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) showed that SFAC particles could be adsorbed onto the oil-water interface, forming a tight barrier to wrap the dispersed oil droplets, leading to the formation of round emulsion droplets. The close packing of the emulsion droplets resulted in the formation of a stable gel network structure. Optical microscopic observation and analysis of particle size distribution and zeta potential showed that the hydrophobic starch emulsion gel maintained its structure and exhibited good storage stability at pH 3–9 and 0.1–0.9 mol/L ionic strength. In addition, the Pickering emulsion gel was thermally reversible; the particle size increased, the viscosity decreased and the gel melted at high temperatures, and the melted sample gelled again upon cooling. These results showed that hydrophobic starch Pickering emulsion gels are highly stable over a wide range of temperature, pH and ionic strength, and are suitable for the stabilization of different vegetable oils.

Key words: starch-fatty acid complex; Pickering emulsion gel; oleogel; structuring oil

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