OSA改性木薯淀粉基Pickering乳液制备及特性研究  

Preparation and Characterization of OSA-modified Tapioca Starch-based Pickering Emulsion

作　　者：芒莱 范方宇[1,2,3] MANG lai;FAN Fangyu(College of Biological Science and Food Engineering,Southwest Forestry University,Kunming 650224,China;Key Laboratory of National Forestry and Grassland Administration on Biodiversity Conservation in Southwest China,Kunming 650224,China;Key Laboratory of Forest Disaster Warning and Control of Yunnan Province,Kunming 650224,China)

机构地区：[1]西南林业大学生物与食品工程学院,云南昆明650224 [2]西南地区生物多样性保育国家林业和草原局重点实验室,云南昆明650224 [3]云南省森林灾害预警与控制实验室,云南昆明650224

出　　处：《食品工业科技》2024年第22期63-71,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金(31760470);云南省“兴滇英才支持计划”青年人才专项资助(YNWR-QNBJ-2018-046)。

摘　　要：为探究不同制备条件对淀粉基Pickering乳液的影响,以辛烯基琥珀酸木薯淀粉酯(Octenyl Succinic Tapioca Starch,OSTS)为固体颗粒乳化剂制备Pickering乳液。以乳液粒径、流变特性、微观结构、贮藏稳定性为指标,探究了OSTS添加量(3.0%、3.5%、4.0%、4.5%、5.0%)及油相体积分数(40%、45%、50%、55%、60%)对乳液特性的影响,并对不同离子强度(100、200、300、400、500 mmol/L)及pH(2、4、6、8、10)下乳液的粒径及稳定性进行研究。结果表明,OSTS添加量5%,油相体积分数50%时,乳液粒径最小,为3.59μm,乳液贮藏60 d后仍未出现分层。乳液内部形成了弹性凝胶网络结构,随OSTS添加量及油相体积分数的增加,乳液黏度及凝胶强度增大,抵抗变形能力增强。高浓度盐离子(NaCl浓度≥500 mmol/L)及强碱(pH≥10)会显著增大乳液粒径(P<0.05),降低乳液稳定性。OSTS添加量5%,油相体积60%,NaCl浓度100 mmol/L及pH为6条件下形成的乳液具有良好稳定性。To investigate the effects of different preparation conditions on starch-based Pickering emulsions,Pickering emulsions were prepared using octenyl succinic tapioca starch(OSTS)as a solid particle emulsifier.The effects of OSTS additions(3.0%,3.5%,4.0%,4.5%,5.0%)and oil phase volume fractions(40%,45%,50%,55%,60%)on the properties of the emulsions were investigated by using the emulsion particle sizes,rheological properties,microstructures,and storage stabilities as the indexes.The effects of different ionic strengths(100,200,300,400,500 mmol/L)and pH levels(2,4,6,8,10)on the particle size and stability of the emulsion were also examined.Results showed that the particle size of the emulsion was the smallest,3.59μm,at 5%OSTS addition and a 50%volume fraction of the oil phase,and the emulsion did not show delamination after 60 d of storage.It also showed that an elastic gel network structure was formed inside the emulsion,and that its viscosity and gel strength increased with increasing OSTS addition and oil phase volume fraction,leading to an enhanced deformation resistance.Furthermore,high concentrations of salt ions(NaCl concentration≥500 mmol/L)and strong alkalis(pH≥10)significantly increased the emulsion particle size(P<0.05)and decreased its stability.However,under the conditions of 5%OSTS addition,60%oil phase volume,100 mmol/L NaCl concentration,and a pH of 6,the emulsion exhibited good stability.

关 键 词：辛烯基琥珀酸木薯淀粉酯 PICKERING 乳液 流变特性 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]