基于淀粉纳米晶稳定的麦芽糊精/聚乙二醇水水皮克林乳液体系构建与表征
Preparation and Characterization of Maltodextrin/Polyethylene Glycol Water-in-Water Pickering Emulsion Stabilized by Starch Nanocrystals
陈子雯 1夏会平 1李清明1
作者信息
- 1. 湖南农业大学食品科学技术学院,湖南 长沙 410128
- 折叠
摘要
为了探索食品级水水乳液的开发与应用,以淀粉纳米晶(SNCs)作为稳定粒子,以麦芽糊精(MAL)和聚乙二醇(PEG)溶液为分散相和连续相,采用简单机械搅拌法构建了食品级水水皮克林乳液,并研究了颗粒浓度、pH值和离子浓度对MAL-PEG体系显微结构、贮藏稳定性、粒径、流变学性能等的影响.结果表明:乳液在pH值为中性时,离子强度为0时最为稳定.SNCs稳定试验结果表明,添加SNCs的乳液贮存至 24 h仍未发生相分离,且乳液的初始粒径随着SNCs的含量增加而减小,乳液的黏度、乳液的储存模量和损耗模量随着SNCs的含量增加而增加.
Abstract
This study aims to explore the development and application of food-grade water-in-water emulsions.A novel food-grade water-in-water pickering emulsion with maltodextrin(MAL)as the dispersion phase and polyethylene glycol(PEG)as the continuous phase that was stabilized by starch nanocrystals(SNCs)was prepared by mechanical stirring.The effects of SNCs concentration,pH,and ion concentration on the microscopic structure,storage stability,particle size,and rheological properties of the MAL-PEG system were examined.The results showed that the emulsion was the most stable at neutral pH and ion strength of 0.The emulsion supplemented with SNCs could be stored for up to 24 h without phase separation.Moreover,as the concentration of SNCs increased,the emulsion demonstrated decreased initial particle size and increased viscosity,storage modulus,and loss modulus.
关键词
水水乳液/淀粉纳米晶/麦芽糊精/聚乙二醇Key words
water-in-water emulsion/starch nanocrystals/maltodextrin/polyethylene glycol引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据