疏水改性燕麦淀粉制备及其Pickering乳液乳化稳定性  

Preparation of Hydrophobically Modified Oat Starch and Effect of Modified Starch on Emulsifying Stability of Pickering Emulsion

作　　者：王雅楠 WANG Yanan(Henan Institute of Food and Salt Industry Inspection Technology,Zhengzhou 450000,Henan,China)

机构地区：[1]河南省食品和盐业检验技术研究院,河南郑州450000

出　　处：《食品研究与开发》2024年第17期76-85,共10页Food Research and Development

摘　　要：为设计开发新型食品级疏水改性燕麦淀粉基Pickering乳液稳定剂并丰富燕麦淀粉的利用途径,以燕麦为原料提取燕麦淀粉,以辛烯基琥珀酸酐(octenyl succinic anhydride,OSA)进行改性得到OSA疏水改性燕麦淀粉,并基于OSA疏水改性燕麦淀粉制备Pickering乳液,以乳液液滴的光学显微镜分析、粒径测定、Zeta电位测定结果以及乳液乳化指数为考察指标,探究改性程度、颗粒浓度、油水体积比、pH值、离子强度对Pickering乳液乳化稳定性的影响。结果表明:疏水改性燕麦淀粉稳定性远大于裸燕麦淀粉,且随改性的程度增加乳液乳化稳定性增强,增加至3.46%后不再有明显改变;颗粒浓度增加至2.0%时乳液乳化稳定性最强,基本可维持28 d稳定,且浓度继续增加不再有明显改变;油相占比越高,乳液越难维持稳定,但基于OSA疏水改性燕麦淀粉的乳液能够在油水体积比小于5∶5时保持基本稳定,且油水体积比不高于4∶5的范围内保持28 d的较高稳定水平;除了强碱环境下,乳液能够在较宽pH值范围内(pH3~9)维持稳定,且乳液由酸性接近弱碱性的过程中,乳液乳化稳定性逐渐增强;离子强度增加乳液乳化稳定性下降,但1.0 mol/L以内仍能维持稳定。A new food-grade hydrophobically modified oat starch-based stabilizer for Pickering emulsion was developed to enrich the utilization of oat starch.Oat starch was extracted from oat.Oat starch was modified with octenyl succinic anhydride(OSA)to obtain OSA-hydrophobic modified oat starch,and the Pickering emulsion was prepared based on OSA-hydrophobic modified oat starch.The results of optical microscope analysis,particle size determination,Zeta potential determination,and emulsification index were taken as the indicators to evaluate the effects of hydrophobic modification degree,particle concentration,volume ratio of oil to water,pH,and ion concentration on the stability of Pickering emulsion.The results showed that the stability of hydrophobically modified oat starch was much higher than that of naked oat starch.The stability of the emulsion increased with the increase in the modification degree and did not change obviously after the modification degree increased beyond 3.46%.The stability of the emulsion was the best(maintaining for 28 days)when the particle concentration increased to 2.0%,and further increases in concentration caused no significant change in the stability.The emulsion was difficult to maintain stable with a high proportion of oil phase.The emulsion based on OSA-modified oat starch basically maintained stable when the volume ratio of oil to water was less than 1.When the volume ratio of oil to water was lower than 0.8,the emulsion maintained stable within 28 days.The emulsion maintained stable within pH3-9,and the stability of the emulsion enhanced gradually when the pH changed from acidity to mild alkalinity.The emulsion showcased decreased stability with the increase in ion concentration,remaining stable within the ion concentration of 1.0 mol/L.

关 键 词：燕麦淀粉 辛烯基琥珀酸酐 疏水改性 Pickering乳液 乳化稳定性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]