球磨-酯化槟榔芋淀粉颗粒稳定Pickering乳液的制备
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1.广西大学轻工与食品工程学院;2.华南农业大学工程学院;3.福建农林大学食品科学学院

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广西研究生教育创新计划资助项目(YCBZ2020018);福建省科技重大专项(2018NZ0003-1);福建农林大学科技创新专项(CXZX2018059)


Preparation of Pickering Emulsions Stabilized by Ball-milling Esterification Modified Areca Taro Starch Particles
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1.College of Light Industry and Food Engineering,Guangxi University;2.College of Engineering,South China Agricultural University;3.College of Food Science,Fujian Agriculture and Forestry University

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    摘要:

    以球磨-酯化槟榔芋淀粉为颗粒乳化剂,大豆油为油相,制备水包油(O/W)Pickering乳液,并考察了颗粒浓度和油相体积分数对乳液稳定性和流变特性的影响。结果表明:颗粒浓度的增加导致乳化相体积增加,液滴粒径减小以及储能模量(G")增加,表明乳液稳定性增强。当颗粒浓度为3.0%时,乳液的粒径最小,且静置30 d后仍未出现分层现象。随着油相体积分数增加,乳化相体积和液滴粒径均增加。当油相体积分数小于30%时,乳液的G"增加;然而,大于30%时,G"减小,表明乳液稳定性降低。因此当颗粒浓度为3.0%,油相体积分数为30%时,乳液的稳定性较好。

    Abstract:

    Soybean oil-in-water (O/W) Pickering emulsions were prepared using ball-milling esterification modified areca taro starch as particle emulsifiers. The effects of particle concentration and oil phase volume fraction on emulsion stability and rheological properties were investigated. Results indicated that the increase in particle concentration led to an increase in emulsified phase volume, a decrease in droplet sizes, and an increase in storage modulus (G"), suggesting that the emulsion stability was enhanced. When the particle concentration was 3.0%, the droplet size of the emulsion was the smallest, and there was no delamination after standing for 30 days. As the oil phase volume fraction increased, the emulsified phase volume and the droplet size increased. When the oil phase volume fraction was less than 30%, the G" of the emulsion increased, however, when it was greater than 30%, the G" decreased, indicating that the emulsion stability decreased. Therefore, when the particle concentration was 3.0% and the oil phase volume fraction was 30%, the emulsion had better stability.

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  • 收稿日期:2020-06-11
  • 最后修改日期:2021-01-04
  • 录用日期:2020-08-09
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