生物来源的固体颗粒制备Pickering乳液的研究进展  

Research progress in Pickering emulsions stabilized with biomass- based solid nanoparticles

作　　者：孙翠霞[1] 刘夫国[1] 杨伟[1] 袁芳[1] 高彦祥[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2015年第15期370-375,381,共7页Science and Technology of Food Industry

基　　金：国家自然基金(31371835)

摘　　要：天然来源、可再生和可生物降解的固体颗粒用于制备Pickering乳液已成为研究热点。本文综述了固体颗粒的种类、制备方法与性质表征,重点介绍了生物来源的有机颗粒如多糖和蛋白质对Pickering乳液的稳定作用,并总结了影响Pickering乳液稳定性的因素,同时阐述了Pickering乳液在生命科学领域的潜在应用。Pickering emulsions prepared by natural, renewable and biodegradable solid particles have become a hot topic.Present studies have indicated that the stability of Pickering emulsions depended largely on the nature of the solid particles.Therefore, the types, fabrication and characterization of solid particles were reviewed in this paper, focusing on the stabilization of biological organic particles such as polysaccharides and proteins. The factors affecting the Pickering emulsion stability were summarized and potential applications of Pickering emulsions in life science were also illustrated.

关 键 词：固体颗粒 Pickering乳液 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]