海豹油Pickering乳液的制备及其稳定性研究  

Studies on the Preparation and Stability of Seal Oil Pickering Emulsion

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作  者:郑振霄 董烨 杨加成 徐雪姣 Zheng Zhenxiao;Dong Ye;Yang Jiacheng;Xu Xuejiao(Collaborative Innovation Center of Seafood Deep Processing,Zhejiang Province Joint Key Laboratory of Aquatic Products Processing,Institute of Seafood,Zhejiang Gongshang University,Hangzhou 310012;College of Biology and Environmental Engineering,Zhejiang Shuren University,Hongzhou 310015)

机构地区:[1]浙江工商大学海洋食品研究院浙江省水产品加工技术研究联合重点实验室海洋食品精深加工关键技术省部共建协同创新中心,杭州310012 [2]浙江树人大学生物与环境工程学院,杭州310015

出  处:《中国食品学报》2024年第9期226-233,共8页Journal of Chinese Institute Of Food Science and Technology

基  金:浙江省自然科学基金项目(LQ22C200008,LQ22C200010);国家重点研发计划课题(2023YFD2100004)。

摘  要:为制备海豹油Pickering乳液并研究其稳定性,研究了不同稳定剂(酪蛋白酸钠、卵磷脂、β-环糊精)及添加量(1,2,3,4,5 g/100 mL),不同油相体积分数(40%,50%,60%,70%,80%)对乳液特征指标(黏度、静置乳化指数、离心稳定性、粒径)的影响,初步确定了海豹油Pickering乳液的制备工艺,而后通过乳液的外观及显微变化、粒径变化和离心稳定性的变化评价乳液的巴氏杀菌稳定性(65℃/30 min,72℃/15 s)、冻融稳定性(-18℃冷冻24 h,25℃下解冻)和贮藏稳定性(25℃/28 d)。结果表明:在β-环糊精为稳定剂,油相体积分数为70%,稳定剂添加量为4 g/100 mL的条件下,制得海豹油Pickering乳液,乳液的粒径15.31μm、离心稳定性86.73%。巴士杀菌处理对乳液特性的影响较小,其中72℃/15 s热处理对乳液特性的影响小于65℃/30 min时的。冻融显著影响乳液特性,冻融后乳液失稳,油水分离,不再呈现乳液的特性。25℃条件下贮藏28d,乳液虽出现粒径增大、离心稳定性下降等现象,但仍保持了基本特性。结论:以β-环糊精为稳定剂可以制得海豹油Pickering乳液,该乳液具备较好的热稳定性和贮藏稳定性(28 d内),而不具备冻融稳定性。In order to prepare seal oil Pickering emulsion and study its stability,different stabilizers(sodium caseinate,lecithin andβ-cyclodextrin),different oil volume fractions(40%,50%,60%,70%,and 80%),and different stabilizer dosages(1,2,3,4,5 g/100 mL)on the characteristics of the emulsion(viscosity,standing emulsification index,centrifugal stability and particle size)were studied and the preparation process of seal oil Pickering emulsion were preliminarily determined.Then,the pasteurization stability(65℃/30 min,72℃/15 s),freeze-thaw stability(freezing at-18℃for 24 h,thawing at 25℃)and storage stability(25℃/28 d)were evaluated by the appearance and microscopic changes,particle size and centrifugation stability of the emulsion.The results showed that under the conditions ofβ-cyclodextrin as stabilizer,the oil volume fractions was 70%,and the amount of stabilizer was 4 g/100 mL,seal oil Pickering emulsion could be prepared,and the particle size and centrifugal stability of the emulsion were 15.31μm and 86.73%,respectively.The effect of pasteurization treatment on the characteristics of the emulsion was not obvious,and the effect of treatment at 72℃/15 s on the characteristics of the emulsion was less than 65℃/30 min.The freeze-thaw treatment significantly affected the emulsion,and after freeze-thaw,the emulsion was unstable,the oil phase and water phase was separated,and the characteristics of the emulsion were no longer present.Within 28 days of storage at 25℃,although the particle size of the emulsion increased and the centrifugation stability decreased,the basic characteristics of the emulsion were maintained.In short,seal oil Pickering emulsion could be prepared byβ-cyclodextrin,which has good thermal stability and storage stability(within 28 days),but freeze-thaw stability.

关 键 词:海豹油 Pickering乳液 工艺 稳定性 

分 类 号:TS225.24[轻工技术与工程—粮食、油脂及植物蛋白工程]

 

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