OSA淀粉-单宁酸-壳聚糖复合物 Pickering乳液的制备及性质研究  

Preparation and Properties of OSA Starch-Tannin-Chitosan Complex Pickering Emulsion

作　　者：张成成 李炜娴 林志伟 姬娜[1,2] ZHANG Chengcheng;LI Weixian;LIN Zhiwei;JI Na(College of Food Science and Engineering of Qingdao Agricultural University,Qingdao 266109,China;Qingdao Special Food Research Institute,Qingdao 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛特种食品研究院,山东青岛266109

出　　处：《青岛农业大学学报(自然科学版)》2024年第4期266-271,共6页Journal of Qingdao Agricultural University(Natural Science)

基　　金：山东省自然科学基金青年项目(ZR2020QC243)。

摘　　要：本文以辛烯基琥珀酸淀粉钠(OSA)-壳聚糖-单宁酸复合物为稳定剂构建Pickering乳液体系,研究了OSA淀粉浓度对Pickering乳液的粒径分布、微观结构、水分分布、流变学特性以及对姜黄素的包埋效果。结果表明:随着OSA淀粉浓度从2%增加至10%,乳液的粒径从15.68μm降低至13.27μm,粒径分布变窄,颗粒大小均匀。流变学结果证明OSA淀粉-单宁酸-壳聚糖复合物稳定的Pickering乳液是假塑性流体,具有类弹性结构(G′>G″)。三元复合物稳定的Pickering乳液姜黄素的包埋率高达90%,提升了姜黄素的利用率,为Pickering乳液设计荷载姜黄素和其他亲脂性功能成分提供新思路。Pickering emulsion system was constructed with sodium starch octenyl succinate(OSA)-chitosan-tannic acid complex as stabilizer.The effects of OSA on particle size distribution,microstructure,water distribution,moisture-distribution,rheological properties and curcumin embedding effect of Pickering emulsion were studied.The results showed that the particle size of the emulsion decreased from 15.68μm to 13.27μm with the concentration of OSA starch from 2%to 10%.The particle size distribution was narrow and the particle size was uniform.The rheological results showed that the Pickering emulsion stabilized by OSA starch-tannin-chitosan complex formed an elastico-like structure(G′>G″)and was a pseudoplastic fluid.The embedding rate of curcumin reached 90%,which improved the utilization rate of curcumin.This study provides a new idea for the design of Pickering emulsion loaded with curcumin and other lipophilic functional components.

关 键 词：OSA淀粉 单宁酸 壳聚糖 Pickering乳液 姜黄素 

分 类 号：TS202.1[轻工技术与工程—食品科学]