酯化/球磨改性蜡质玉米淀粉及其皮克林乳液稳定与释放特性  

Esterification/Ball-Milling Modifying Wax Maize Starch and the Properties of Pickering Emulsion Stability and Release

作　　者：安凤平[1,2] 万成 何洪[1] 王艺伟 陈雷[1,2] 宋洪波[1,2] An Fengping;Wan Cheng;He Hong;Wang Yiwei;Cheng Lei;Song Hongbo(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou350002;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch,Fuzhou350002)

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]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：《中国粮油学报》2020年第7期50-56,共7页Journal of the Chinese Cereals and Oils Association

基　　金：福建省科技重大专项(2018NZ0003-1);福建农林大学科技创新项目(CXZX2018059)。

摘　　要：针对酯化改性淀粉制备皮克林乳液稳定性较差的难题,以蜡质玉米淀粉为原料、辛烯基琥珀酸酐为酯化剂,对比研究酯化、酯化/球磨改性淀粉的理化性质以皮克林乳液的稳定性及释放性的差异.结果表明,酯化淀粉经球磨2~5h改性淀粉制备的以大豆油为油相、以水为水相的O/W皮克林乳液具有长期稳定性,是由于酯化反应引入新基团赋予了两亲性、充分的球磨处理破坏淀粉的结晶结构从而改善了淀粉乳化性;酯化后再经球磨处理2h的淀粉易消化,制备的皮克林乳液释放性好,所荷载的姜黄素生物可利用度高.Aiming to solve the poor stability of the Pickering emulsion produced by esterified starch,waxy corn starch was used as the raw material and octenyl succinic anhydride was used as the esterifying agent to compare the physiochemical property differences between esterified and esterification/ball-milling modified starches.The stability and release property of Pickering emulsion were also studied.The results indicated that O/W Pickering emulsion produced by taking soybean oil as oil phase,taking water as water phase and taking the esterified starch further treated by ball-milling for 2~5 h as emulsifier exhibited long-term stability.The reasons were that new groups were introduced by the esterification reaction,and sufficient ball milling treatment destroyed crystal structure,which improved the starch emulsifying property.The starch(esterification/ball-milling for 2 h)was easy to be digested,resulting in a good release property and a high curcumin bioavailability in the Pickering emulsion.

关 键 词：酯化 球磨 蜡质玉米淀粉 皮克林乳液 稳定性 释放性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]