硬脂酸淀粉酯制备及其Pickering乳液稳定性研究  

Preparation of Starch Stearate Ester and Stability of Pickering Emulsion

作　　者：杜思琦 王小凤 张一凡 杨越越 李佳楠 朱旻鹏 DU Siqi;WANG Xiaofeng;ZHANG Yifan;YANG Yueyue;LI Jianan;ZHU Minpeng(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《食品工业科技》2023年第9期1-9,共9页Science and Technology of Food Industry

基　　金：辽宁省科技特派行动专项计划资助(2021JH5/10400022);辽宁省大学生创新创业训练计划项目资助(S202110166050)。

摘　　要：以大米淀粉为原料,采用微波辅助法制备硬脂酸淀粉酯(starch stearate ester,SSE),对硬脂酸淀粉酯及其稳定的Pickering乳液进行了表征。结果表明:随着硬脂酸(stearic acid,SA)添加量的增加,SSE的取代度先增大后减小,而酯化反应效率则先降低后增加再降低;随着水分含量的增加,SSE的取代度和酯化反应效率先升高后减低,盐酸添加量、微波反应时间和微波功率对SSE的取代度和酯化反应效率的影响与水分含量的影响相同;X射线衍射分析表明,SSE仍为A型结晶结构;随着取代度增加,SSE颗粒的三相接触角逐渐增大,在取代度为0.0317时接触角为89.6°,具有良好的油水两亲性。以SSE为乳化剂,对其构建的Pickering乳液特性进行了研究,对乳液的乳化指数、粒径和微观结构进行了分析。在SSE添加量为2.5%、油相体积为60%时,Pickering乳液的乳化指数最大,SSE取代度越高,形成的乳液液滴粒径越小、乳液越稳定;粒度分析及激光共聚焦显微镜观察表明,SSE可形成稳定水包油型Pickering乳液且乳液液滴粒径分布较窄。Using rice starch as raw material,starch stearate ester(SSE)was prepared by microwave-assisted method,and the SSE and its Pickering emulsion were characterized.The results showed that with the increase of stearic acid(SA)addition,the substitution degree of SSE first increased and then decreased,and the esterification reaction efficiency decreased first,then increased,and then decreased.With the increase of moisture content,the substitution degree and esterification efficiency increased first and then decreased.The effects of hydrochloric acid addition,microwave reaction time,and microwave power on the substitution degree and esterification efficiency were the same as moisture content.X-ray diffraction analysis showed that SSE still had an A-type crystalline structure.The three-phase contact angle of SSE particles increased with the increase of substitution degree.When the substitution degree was 0.0317,the contact angle was 89.6°,and SSE particles showed good oil-water amphiphilicity.The characteristics of Pickering emulsion constructed by SSE as emulsifier were studied,and the emulsification index,particle size and microstructure of the emulsion were analyzed.The results showed that when the addition of SSE was 2.5%and the volume of the oil phase was 60%,the emulsification index of Pickering emulsion was the highest,and the higher the substitution degree of SSE was,the smaller the particle size of the emulsion and the more stable the emulsion were.Particle size analysis and laser confocal microscopy observations showed that SSE could form a stable oil-in-water Pickering emulsion with a narrow droplet size distribution.

关 键 词：淀粉酯 硬脂酸 微波 Pickering乳液 乳化 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]