淀粉乳液形成过程主要影响因素的耗散粒子动力学模拟与实验  

Dissipative Particle Dynamics Simulation and Experiments of Main Influence Factors of Conformation of Starch Emulsion

作　　者：郑璐丝[1] 解新安[1] 丁年平[1] 李雁[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《高等学校化学学报》2011年第11期2657-2662,共6页Chemical Journal of Chinese Universities

摘　　要：以环己烷为油相、淀粉乳液为水相、Span60和Tween60为乳化剂,用耗散粒子动力学(DPD)方法研究了淀粉乳液形成过程及油水比、乳化剂用量等因素对淀粉乳液形成的影响.结果表明,模拟6000步时,体系达到平衡状态;乳滴的粒径随乳化剂含量的增加先减小而后增加,随淀粉含量的增加而增加,随环己烷含量的减小而增加;形成稳定淀粉乳液体系的参数范围:7<油水比≤20,9%<乳化剂用量≤18%.实验结果表明,乳化剂含量为11%～15%时,微球的粒径随乳化剂含量的增大而减小;乳化剂含量大于15%时,微球的粒径反而增大.实验与模拟的结果吻合.With cyclohexane as oil phase, amylose as aqueous phase, meanwhile Span60 and Tween60 as emulsifiers influence factors of conformation of starch emulsion were investigated by dissipative particle dynamics （DPD） simulation. It is shown from DPD simulations that the system becomes equilibrated after 6000-step simulation, the size of micro particle decreases firstly and then increases with the increase of the content of emulsifiers, but increases with the increase of starch content and the decrease of the content of cyclohexane. The parameters of forming the stable starch emulsion system are 7 〈 oil-water ratio ≤20 and 9%〈 content of emulsifier≤ 18%. The results show that the sizes of the microspheres decrease with the increase of the content of emulsifier（ from 11% to 15% ）, but increase when content of emulsifier higher than 15%. The experimental results are consistent with the simulation results.

关 键 词：耗散粒子动力学 分子模拟 淀粉微乳 

分 类 号：O648.23[理学—物理化学]