辛烯基琥珀酸酐改性淀粉稳定Pickering乳液的研究进展  

Advances in Pickering emulsions stabilized by octenyl succinic anhydride modified starch

作　　者：耿腾龙 董蝶[1] 崔波[1] 邹飞雪 卢璐[1] 方奕珊 GENG Tenglong;DONG Die;CUI Bo;ZOU Feixue;LU Lu;FANG Yishan(State Key Laboratory of Bio-Based Materials and Green Papermaking,Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学部生物基材料与绿色造纸国家重点实验室,山东济南250353

出　　处：《齐鲁工业大学学报》2023年第1期63-68,共6页Journal of Qilu University of Technology

基　　金：国家自然科学基金青年基金(32001618);山东省重点研发计划(重大科技创新工程)(2021CXGC010808);齐鲁工业大学(山东省科学院)科教产融合试点工程项目(基础研究类)(2022PY050)。

摘　　要：由于Pickering乳液具有良好的稳定性以及对环境友好,近些年来引起人们的广泛关注。随着Pickering乳液在食品工业中的应用逐渐增多,大量的食品级颗粒稳定剂被设计并应用于Pickering乳液的稳定。辛烯基琥珀酸淀粉酯(Octenyl succinic anhydride starch,OSAS)因其优良的乳化特性广泛应用于稳定Pickering乳液。总结了OSAS的淀粉源、取代度、颗粒尺寸以及油水比对Pickering乳液的影响,并且综述了OSAS与其他功能性物质结合所稳定乳液的研究进展,为OSAS稳定Pickering乳液的应用提供一定的理论参考。Pickering emulsions have attracted a lot of attention in recent years due to their good stability and environmental friendliness.With the increasing application of Pickering emulsions in food industry,a large number of food grade particle stabilizers have been designed and applied for the stabilization of Pickering emulsions.Octenyl succinic anhydride starch(OSAS)is widely used to stabilize Pickering emulsions due to its excellent emulsification properties.This paper summarizes the effects of starch source,degree of substitution,particle size and oil-water ratio of OSAS on Pickering emulsions,and reviews the research progress of OSAS in combination with other functional substances to provide some theoretical references for the application of OSAS in stabilizing Pickering emulsions.

关 键 词：Pickering乳液 淀粉 辛烯基琥珀酸淀粉酯 应用 

分 类 号：TS2[轻工技术与工程—食品科学与工程]