热改性莱阳芋头淀粉对乳液形成及稳定性的影响

doi:10.7506/spkx1002-6630-20190425-325

食品科学 ›› 2020, Vol. 41 ›› Issue (6): 51-57.doi: 10.7506/spkx1002-6630-20190425-325

热改性莱阳芋头淀粉对乳液形成及稳定性的影响

张琳琳，朱宇竹，江杨，董斌，李大鹏，李锋

（山东农业大学食品科学与工程学院，山东泰安 271018）

出版日期:2020-03-25 发布日期:2020-03-23
基金资助:
泰安市大学生科技创新行动计划项目（2017D013）

Effect of Heat-Modified Starch from Laiyang Taro on the Formation and Stability of Emulsions

ZHANG Linlin, ZHU Yuzhu, JIANG Yang, DONG Bin, LI Dapeng, LI Feng

(College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China)

Online:2020-03-25 Published:2020-03-23

摘要/Abstract

摘要： 以莱阳芋头为原料制备原淀粉，利用热处理方法对淀粉进行改性后，采用扫描电子显微镜、粒径分析仪、X射线衍射仪对热改性淀粉进行表征。以乳液粒径和稳定性为考察指标，探讨热改性淀粉对皮克林乳液的稳定作用。结果表明，热改性淀粉的平均粒径为1.560 μm，Zeta电位为－20.3 mV。与原淀粉相比，更适合稳定皮克林乳液。乳液的粒径及乳化指数表明，在pH 7.1、芋头淀粉质量浓度6.25×10－2 g/mL、油相分数60%、分散强度14 000 r/min和均质时间4 min条件下，形成的乳液较优；而且乳液具有较高的离心稳定性和热稳定性。本研究结果对丰富莱阳芋头淀粉的利用途径和开发新型乳液稳定剂提供实验依据。

关键词: 莱阳芋头, 淀粉, 热改性, 乳液, 稳定性

Abstract: In this study, starch was prepared from Laiyang taro tubers and thermally modified. The modified starch was characterized by scanning electron microscopy (SEM), particle size analyzer and X-ray diffraction (XRD). Furthermore, the stabilizing effect of the modified starch on Pickering emulsion was investigated based on particle diameter and stability. Results showed that the average size and zeta potential of the modified starch were 1.560 μm and –20.3 mV, respectively, suggesting that it was more suitable for the preparation of Pickering emulsions than the original starch. Based on emulsion particle size and emulsification index, the optimal conditions for preparing emulsions were determined as follows: pH 7.1, starch concentration 6.25 × 10-2 g/mL, percentage of oil phase 60%, dispersion strength 14 000 r/min and dispersion time 4 min. Moreover, the emulsion formed exhibited high centrifugal stability and thermal stability. These results may provide a basis for broadening the utilization of starch from Laiyang taro and the development of novel emulsion stabilizers.

Key words: Laiyang taro, starch, heat modification, emulsion, stability

中图分类号:

TS201.7

张琳琳，朱宇竹，江杨，董斌，李大鹏，李锋. 热改性莱阳芋头淀粉对乳液形成及稳定性的影响[J]. 食品科学, 2020, 41(6): 51-57.

ZHANG Linlin, ZHU Yuzhu, JIANG Yang, DONG Bin, LI Dapeng, LI Feng. Effect of Heat-Modified Starch from Laiyang Taro on the Formation and Stability of Emulsions[J]. FOOD SCIENCE, 2020, 41(6): 51-57.

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热改性莱阳芋头淀粉对乳液形成及稳定性的影响

Effect of Heat-Modified Starch from Laiyang Taro on the Formation and Stability of Emulsions

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