棕榈硬脂颗粒结晶结构及其稳定的Pickering乳液稳定性之间的关系分析

doi:10.7506/spkx1002-6630-20220810-122

食品科学 ›› 2023, Vol. 44 ›› Issue (12): 1-9.doi: 10.7506/spkx1002-6630-20220810-122

• 食品化学 • 下一篇

棕榈硬脂颗粒结晶结构及其稳定的Pickering乳液稳定性之间的关系分析

罗鑫，苏爽，刘苑，李冰，李琳，梁可欣，张霞

（1.华南理工大学食品科学与工程学院，广东省天然产物绿色加工与产品安全重点实验室，广东广州 510640；2.东莞理工学院化学工程与能源技术学院，广东东莞 523808）

出版日期:2023-06-25 发布日期:2023-06-30
基金资助:
国家重点研发计划项目（2022YFD2101401）；中央高校基本科研业务费专项（2022ZYGXZR058）；国家自然科学基金面上项目（31871758；32172225）；广东省自然科学基金项目（2022A1515011430）； “广东特支计划”项目（2021TQ06N126）

Stability of Oil-in-Water (O/W) Pickering Emulsion Stabilized by Palm Stearin-Based Solid Lipid Particles with Different Crystal Structures

LUO Xin, SU Shuang, LIU Yuan, LI Bing, LI Lin, LIANG Kexin, ZHANG Xia

(1. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; 2. School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China)

Online:2023-06-25 Published:2023-06-30

摘要/Abstract

摘要： 固体脂质颗粒（solid lipid particles，SLPs）的结晶结构变化会直接影响其稳定的Pickering乳液稳定性，棕榈硬脂（palm stearin，PS）作为理想的SLPs原材料，其结晶结构变化对Pickering乳液的影响机制尚不清楚。采用0.5%～5%的吐温40（Tween 40，T40）和酪蛋白酸钠（sodium caseinate，SC）制备具有不同结晶结构（大小、晶型、形态）的PS基SLPs（T40-PS-SLPs和SC-PS-SLPs），并成功构建由其稳定的O/W型Pickering乳液，考察PS基固体脂质颗粒（solid lipid particles，SLPs）结晶结构与其制备的O/W型Pickering乳液稳定性之间的关系。结果表明：T40-PS-SLPs粒径介于124.1～370.1 nm，颗粒形态大多为板条状，晶型大多以β’型晶体为主；SC-PS-SLPs的粒径介于309.7～346.2 nm，为β’型不规则球形颗粒。经超声处理后，T40-PS-SLPs和SC-PS-SLPs均可包裹10%玉米油形成稳定的O/W型Pickering乳液，T40-PS-SLPs制备的乳液液滴平均粒径介于0.76～2.23 μm，其中脂质晶体以β型为主，而SC-PS-SLPs制备的乳液液滴平均粒径介于0.81～1.27 μm，其中脂质晶体以β’型为主，并发现在Pickering乳液制备过程中，T40-PS-SLPs晶型会发生从亚稳态β’型向稳定β型的转变，而SC-PS-SLPs在形成乳液过程中晶体晶型无明显变化。经过60 d贮藏稳定性实验发现当SLPs中T40和SC添加量大于1.0%时，T40-PS-SLPs和SC-PS-SLPs制备的Pickering乳液均呈现至少30 d贮藏稳定性，整体来说由较小粒径的β’型为主不规则板条状T40-PS-SLPs所制备的乳液表现出更好的贮藏稳定性。本研究明确了PS基SLPs结晶结构对其Pickering乳液稳定性的影响，为脂质基固体颗粒稳定的O/W型Pickering乳液的开发提供了一定的数据依据。

关键词: 棕榈硬脂；固体脂质结晶颗粒；结晶结构；O/W型Pickering乳液；贮藏稳定性

Abstract: The stability of Pickering emulsion stabilized by solid lipid particles (SLPs) is directly impacted by changes in its crystal structure. The mechanism behind the effect of changes in the crystal structure of palm stearin (PS) as an ideal raw material for SLPs on Pickering emulsion stability is still unknown. In this study, PS-SLPs with different crystalline structures (size, crystal shape and morphology) (T40-PS-SLPs and SC-PS-SLPs) were prepared by adding 0.5%–5% of Tween 40 (T40) or sodium caseinate (SC), and oil-in-water (O/W) Pickering emulsion stabilized by SLPs was successfully constructed. Moreover, the relationship between the crystalline structure of the PS-SLPs and the stability of O/W Pickering emulsion stabilized by them was investigated. The findings indicated that most T40-PS-SLPs were lath-like particles with a particle size range of 124.1–370.1 nm, and the major crystal structure was type β’, while SC-PS-SLPs were type β’ irregular spherical particles with a particle size range of 309.7–346.2 nm. After sonication, both T40-PS-SLPs and SC-PS-SLPs wrapped 10% corn oil to form stable O/W Pickering emulsion; the average droplet size of the emulsion prepared with T40-PS-SLPs ranged from 0.76 to 2.23 μm and the lipid crystals in the emulsion were predominantly type β, while the emulsion prepared with SC-PS-SLPs showed average droplet sizes ranging from 0.81 to 1.27 μm and most lipid crystals were type β’. It was found that during the preparation of Pickering emulsion, the crystal form of T40-PS-SLPs changed from sub-stable type β’ to stable type β, while the crystal form of SC-PS-SLPs did not change significantly. After 60 days of storage, it was found that the Pickering emulsion prepared with T40-PS-SLPs containing more than 1% of T40 and that prepared with SC-PS-SLPs containing more than 1% of SC were stable for at least 30 days. Overall, the emulsion prepared with type-β’ irregular lath-like T40-PS-SLPs with small particle size showed better storage stability. This study provides some data support for the development of O/W Pickering emulsion stabilized by lipid-based solid particles.

Key words: palm stearin; solid lipid particles; crystal structure; oil-in-water Pickering emulsion; storage stability

中图分类号:

TS22

罗鑫，苏爽，刘苑，李冰，李琳，梁可欣，张霞. 棕榈硬脂颗粒结晶结构及其稳定的Pickering乳液稳定性之间的关系分析[J]. 食品科学, 2023, 44(12): 1-9.

LUO Xin, SU Shuang, LIU Yuan, LI Bing, LI Lin, LIANG Kexin, ZHANG Xia. Stability of Oil-in-Water (O/W) Pickering Emulsion Stabilized by Palm Stearin-Based Solid Lipid Particles with Different Crystal Structures[J]. FOOD SCIENCE, 2023, 44(12): 1-9.

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棕榈硬脂颗粒结晶结构及其稳定的Pickering乳液稳定性之间的关系分析

Stability of Oil-in-Water (O/W) Pickering Emulsion Stabilized by Palm Stearin-Based Solid Lipid Particles with Different Crystal Structures

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