外水相中天然大分子对W/O/W型多重乳状液性质的影响  

Effect of Natural Macromolecules of External Aqueous Phase on the Properties of W/O/W Type Multiple Emulsions

作　　者：李春[1] 赵裕才 陈晓倩 刘丽波[1] 张婷 曲国强 孙雪婷 Li Chun;Zhao Yucai;Chen Xiaoqian;Liu Libo;Zhang Ting;Qu Guoqiang;Sun Xueting(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science, Northeast Agricultural University,Harbin 150030)

机构地区：[1]东北农业大学食品学院乳品科学教育部重点实验室,哈尔滨150030

出　　处：《中国食品学报》2018年第12期81-88,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31671874);中央引导地方科技发展项目(ZY17C09);哈尔滨市科技局科技创新人才研究专项(2016RAXXJ021)

摘　　要：通过添加天然大分子提高W/O/W型多重乳状液的稳定性。外水相中添加的乳清分离蛋白(WPI)与羧甲基纤维素(CMC)两种物质形成的混合物,可作为亲水性稳定剂来提高乳状液的稳定性。采用两步法制备W/O/W型多重乳状液,研究不同的外水相pH值、WPI与CMC的比例和添加量对W/O/W型多重乳状液性质的影响;以粒径、zeta-电位、黏度、稳定性等指标确定W/O/W型多重乳状液的最优制备条件。研究结果表明:当pH=6时,WPI与CMC的比例10∶1,添加量4.4%,WPI与CMC相互作用形成的混合物吸附在油水界面,形成的界面膜的厚度及韧性较好,W/O/W型多重乳状液的粒径较小,稳定性较高(79%)。Improve stability of the W/O/W type multiple emulsions by adding a natural macromolecular.Whey protein isolate (WPI)and carboxymethylcellulose (CMC),interacted in aqueous solution to form a complex that was utilized as a hydrophilic stabilizer improving the multiple emulsion stability.In this experiment the multiple emulsions were prepared using a two-stage emulsification procedure.The effects of different external aqueous phase pH,WPI and CMC weight ratio and concentration on the properties of W/O/W type multiple emulsions,with droplet size,zeta-potential, viscosity,stability index to determine the optimal conditions for preparing W/O/W type multiple emulsions.The results showed that when pH=6,WPI and CMC weight ratio of 10:1,concentration of 4.4%,the thickness and toughness of the interfacial film which formed by a water-souble complex that interacted with WPI and CMC on the oil-water interface is best.Inaddition,the droplet size is small,and the stability of W/O/W type multiple emulsions up to 79%.

关 键 词：W/O/W型多重乳状液 乳清分离蛋白(WPI) 羧甲基纤维素(CMC) 乳化剂 稳定性 

分 类 号：O648.23[理学—物理化学]