淀粉在Pickering乳液中的应用研究  

Application of Starch to Prepare Pickering Emulsions

作　　者：刘灿灿[1] 孙潇鹏 宋洪波[1,3] LIU Cancan;SUN Xiaopeng;SONG Hongbo(College of Food Science,Fujian Agriculture and Forestry University（Fuzhou 350002;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch（Fuzhou 350002;College of Mechanical and Electrical Engineering,Fujian Agriculture and Forestry University（Fuzhou 350002)

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建农林大学机电工程学院,福州350002 [3]福建省特种淀粉品质科学与加工技术重点实验室,福州350002

出　　处：《食品工业》2018年第8期272-276,共5页The Food Industry

基　　金：国家自然科学基金项目(31271913);福建农林大学科技创新专项基金(CXZX2017290)

摘　　要：Pickering乳液是由固体颗粒代替表面活性剂稳定的乳液,具有无毒、乳化剂用量少、强界面稳定性、抵抗奥氏熟化等特性,在食品、药品、化妆品等领域具有巨大的应用前景。淀粉因其具有来源广泛、可生物降解、安全可食等优势,已成为用于稳定Pickering乳液的研究热点。因此通过对Pickering乳液的稳定机理、稳定性的影响因素及淀粉制备Pickering乳液的研究进展进行综述,以期为Pickering乳液在食品领域的研究与开发提供参考。Pickering emulsions stabilized by solid particles instead of surfactant have gained broad application prospects in the fields of food, medicine and cosmetics due to their properties, such as non-toxic, less emulsifier, strong interface stability,resistance to Ostwald ripening and so on. Starch has gained considerable attention for stabilizing Pickering emulsion because of its advantage, such as wide range of sources, biodegradability, edible safty and so on. Therefore, the stability mechanism of Pickering emulsions, the influencing factors of stability and research on pickering emulsions stabilized by starch particles are reviewed, aiming to provide a reference for the research and development in the food industry of Pickering emulsions.

关 键 词：淀粉 Pickering乳液 固体颗粒 稳定性 

分 类 号：O648.23[理学—物理化学] TS231[理学—化学]