皮克林乳液冻融稳定性研究进展  

Progress of Freeze-thaw Stability of Pickering Emulsion

作　　者：宋子悦 杨杨[1] 苏丹 任丽琨 边鑫 马占倩 李笑梅[1] 张娜[1] SONG Ziyue;YANG Yang;SU Dan;REN Likun;BIAN Xin;MA Zhanqian;LI Xiaomei;ZHANG Na(Key Laboratory of Food Science and Engineering in Universities of Heilongjiang Province,Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing,School of Food Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省谷物食品与综合加工重点实验室,黑龙江省普通高校食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《食品工业科技》2022年第2期420-426,共7页Science and Technology of Food Industry

基　　金：2019年哈尔滨商业大学“青年创新人才”支持计划(2019CX06)。

摘　　要：皮克林(Pickering)乳液冻融稳定性是指皮克林乳液经历冻融循环过程后仍保持其相对稳定的特性。近年有关皮克林乳液冻融稳定性的研究日渐深入,研究提出Pickering乳液具有粘弹性层和凝胶网络结构可有效地阻挡由冰晶产生的应力作用对乳液结构造成的破坏,具有良好的冻融稳定性。目前,Pickering乳液常作为活性物质包埋剂、食品包装材料和脂质替代品广泛应用于食品方面,因此具有冻融稳定性的皮克林乳液有着潜在的商业价值。冻融稳定性的影响因素较多,主要有温度、离子强度、颗粒组成、修饰技术以及制备技术等。本文综述了皮克林乳液的冻融稳定性相关机制及影响冻融稳定性因素的研究进展,随着Pickering乳液在食品以及各个领域中应用逐渐发展,基于分子层面揭示Pickering乳液冻融稳定性相关机制将更深一步引起人们的研究兴趣。The freeze-thaw stability of Pickering emulsion refers to the relatively stable characteristics of Pickering emulsion after undergoing a freeze-thaw cycle. In recent years, the research on the freeze-thaw stability of Pickering emulsion has been intensified. Research suggests that Pickering emulsion has a viscoelastic layer and a gel network structure that can effectively block the damage caused by ice crystals stress, and has good freeze-thaw stability. At present,Pickering emulsion is widely used in food as an active substance embedding agent, food packaging material and lipid substitute. Therefore, Pickering emulsion with freeze-thaw stability has potential commercial value. There are many factors affecting freeze-thaw stability, mainly temperature, ionic strength, particle composition, modification and preparation techniques, etc. This paper reviews the mechanism of freeze-thaw stability of Pickering emulsion and the research progress of factors affecting freeze-thaw stability. With the development of Pickering emulsion in food and various fields, the mechanism of freeze-thaw stability of Pickering emulsion based on molecular level will arouse people’s interest.

关 键 词：皮克林乳液 冻融稳定性 冷冻食品 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]