贮藏温度对β-环糊精稳定南极磷虾油Pickering乳液的影响
Effects of Storage Temperature on the Antarctic Krill Pickering Emulsion Stabilized by β-Cyclodextrin
蒋长兵 1黄程 2董烨 3郑振霄 3戴志远3
作者信息
- 1. 浙江工商大学管理工程与电子商务学院 杭州 310018
- 2. 绿城农科检测技术有限公司 杭州 310052
- 3. 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
- 折叠
摘要
为研究不同贮藏温度(4,25 ℃和37 ℃)对β-环糊精稳定南极磷虾油Pickering乳液的影响并确定其货架期,首先采用高速剪切的方法制备南极磷虾油Pickering乳液,乳液的粒径为13.64 μm、电位为-38.14 mV,离心稳定性为85.34％.然后,以乳液的外观和微观变化、粒径、ζ-电位、离心稳定性、层析指数、过氧化物值(POV)和硫代巴比妥酸反应物(TBARS)为指标,研究不同贮藏温度对乳液的影响,结果表明:温度越高,乳滴分子的布朗运动越激烈,发生聚结的速率越快,乳液失稳所需时间越短.在4,25 ℃和37 ℃条件下,乳液贮存的货架期分别为28,16d和8 d.本研究为南极磷虾资源的开发和利用提供了技术参考.
Abstract
In order to study the effects of different storage temperatures(4,25 ℃ and 37 ℃)on β-cyclodextrin stabilized Antarctic krill oil Pickering emulsion and determine the shelf life.Firstly,the Antarctic krill oil Pickering emulsion was prepared by high-speed shearing method,and the particle size and potential of the emulsion were 13.64 μm,-38.14 mV,and the centrifugal stability was 85.34％.And then,the effects of different storage temperatures on emulsions were studied by the appearance and microscopic changes of emulsions,particle size,ζ-potential,centrifugal stability,cream-ing index,POV and TBARS.The results indicated that higher temperature resulted in more acute Brownian movement,which increased the possibility of coalescence and the shortened the time required for emulsion instability.The shelf life of the emulsion under 4,25 ℃ and 37 ℃ was 28,16 d and 8 d,respectively.This study provides a reference for the development and utilization of Antarctic krill resources.
关键词
温度/β-环糊精/南极磷虾油/Pickering乳液/货架期Key words
temperature/β-cyclodextrin/Antarctic krill oil/Pickering emulsion/shelf life引用本文复制引用
基金项目
浙江省自然科学基金项目(LQ22C200008)
出版年
2024
NETL
NSTL
万方数据