纳米淀粉基皮克林乳液的研究进展  

Research Progress on Nanostarch-based Pickering Emulsion

作　　者：阮少龙 周建伟[2,3] 高德[2,3] 徐恩波[1,3,4] 叶兴乾 刘东红[1,4] Ruan Shaolong;Zhou Jianwei;Gao De;Xu Enbo;Ye Xingqian;Liu Donghong(College of Biosystems Engineering and Food Science,National Engineering Laboratory of Intelligent Food Technology and Equipment,Zhejiang Key Laboratory for Agro-Food Processing,Zhejiang University,Hangzhou 310058;NingboTech University,Ningbo 315100,Zhejiang;Ningbo Research Institute,Zhejiang University,Ningbo 315100,Zhejiang;Fuli Institute of Food Science,Zhejiang University,Hangzhou 310058)

机构地区：[1]浙江大学生物系统工程与食品科学学院,智能食品加工技术与装备国家地方联合工程实验室,浙江省农产品加工技术研究重点实验室,杭州310058 [2]浙江大学宁波理工学院,浙江宁波315100 [3]浙江大学宁波研究院,浙江宁波315100 [4]浙江大学馥莉食品研究院,杭州310058

出　　处：《中国食品学报》2021年第6期312-320,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2016YFD0400300);中央高校基本科研业务费专项(2019QNA6006);宁波市公益类科技计划项目(2019C10088);广东省重点领域研发计划项目(2020B0202010004);宁波市科技计划项目(2019C10088)。

摘　　要：皮克林乳液作为一种新型分散体系,是由微米级或纳米级的固体颗粒定向吸附于油水界面而形成的稳定系统。Pickering固体颗粒通常由淀粉、壳聚糖、蛋白质等有机化合物,以及二氧化硅、二氧化钛、碳酸钙等无机物加工得到。近年来,皮克林乳液的高效开发及其在食品领域的扩大应用,其稳定剂研究热点逐渐由无机态转向绿色安全且生物相容性良好的有机态固体颗粒。纳米淀粉颗粒(SNP)是以天然或改性淀粉为原料,由酸解、沉淀、研磨、超声等物理化学方法制得的纳米级尺度的有机颗粒,具有独特的纳米效应,以及来源广泛、可生物降解等优势。与传统乳化剂相比,SNP可在油水界面形成强有力的物理屏障,不易发生液滴聚结,在功能性营养物质的包埋和递送中具有更好的稳定性。基于此,本文综述纳米淀粉的制备方法和皮克林乳液的稳定机制,阐述纳米淀粉基皮克林乳液在食品领域的应用。Pickering emulsion is a novel dispersion system,which can be stably formed via the directional adsorption of micron or nanoscale solid particles at the oil-water interface.The micron or nanoscale solid particles are usually composed of organic compounds such as starch,chitosan or protein,as well as inorganic substance such as silica,titania or calcium carbonate,etc.In recent years,due to the rapid development of Pickering emulsion and its extensive application in the food field,the research focuses more on the green,safe,and biocompatible organic material rather than inorganic counterparts.Among them,starch nanoparticles(SNP),which have unique nano-effects,wide range of sources,biodegradability and other advantages.Nano-scale organic particles are made from natural or modified starch,which are processed by physical and chemical methods such as acid hydrolysis,precipitation,grinding and ultrasonic.Compared with traditional emulsier,SNPs can form a powerful physical barrier at the oil-water interface,droplet coalescence is less prone to occur,and have better stability in the encapsulation and delivery of functional nutrients.Therefore,the preparation method of nanostarch and the stabilization mechanism of Pickering emulsion were reviewed in this paper.The application of nanostarch-based Pickering emulsion in food field were elucidated.

关 键 词：皮克林乳液 纳米淀粉颗粒 稳定作用 功能物质载体 应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]