摘要
为探究超声辅助制备壳寡糖稳定的Pickering乳液的最佳工艺及其稳定性,本文以壳寡糖、果胶为Pickering颗粒原料,以葵花籽油为油相,选取乳化活性指数(EAI)和乳化稳定性指数(ESI)为指标,通过单因素实验和响应面优化超声辅助制备壳寡糖-果胶稳定的Pickering乳液的工艺条件,并考察优化条件下乳液的稳定性。结果表明,壳寡糖-果胶稳定的Pickering乳液的最佳制备工艺为:壳寡糖与果胶质量比为0.05,溶液pH为5.22,油相体积分数为32%,超声功率为350 W,该优化条件下制备的乳液EAI为(5.129±0.003)m^(2)/g,ESI为(796.68±4.43)min;稳定性实验及乳液内部显微结构观察表明,乳液在25~50℃和0~100 mmol/L盐离子(NaCl)条件下具有良好的乳化稳定性。因此,结合超声技术辅助优化获得的新型Pickering乳液,改善了乳液的乳化特性,为壳寡糖Pickering颗粒制备及其应用提供了参考。
To investigate the optimal process of ultrasound-assisted preparation of chitooligosaccharide-stabilized Pickering emulsion and its stability performance,chitooligosaccharide and pectin were used as Pickering particle raw materials and sunflower oil as the oil phase,and emulsification activity index(EAI)and emulsion stability index(ESI)were selected as the indexes,the process conditions of ultrasound-assisted preparation of chitooligosaccharide-pectin stabilized Pickering emulsions were optimized by single factor experiment and response surfaces methodology,and the stability of the emulsions prepared under optimization was investigated.The results showed that the optimum conditions for chitooligosaccharide-pectin stabilized Pickering emulsion were as follow:Mass ratio of chitosan and pectin was 0.05,solution pH was 5.22,oil phase volume fraction was 32%,and ultrasonic power was 350 W.The EAI and ESI of emulsions reached(5.129±0.003)m^(2)/g and(796.68±4.43)min respectively at the optimal condition.The stability experiments and the observation of the internal microstructure of the emulsions showed that the emulsions had excellent emulsification stability at 25~50℃and 0~100 mmol/L salt ion(NaCl).Therefore,the novel Pickering emulsion optimized by ultrasound tech-nology improved the emulsification characteristics of the emulsion,which provided a reference for the preparation of chitooligosaccharide Pickering particles and their applications.
作者
廖静如
杜冰
刘志伟
黎攀
范丽萍
LIAO Jingru;DU Bing;LIU Zhiwei;LI Pan;FAN Liping(College of Food Science,South China Agriculture University,Guangzhou 510642,China;School of Life Science,Jiaying University,Meizhou 514015,China)
出处
《食品工业科技》
CAS
北大核心
2023年第13期9-20,共12页
Science and Technology of Food Industry
基金
财政部和农业农村部:国家现代农业产业技术体系(CARS-21)
国家自然科学基金青年基金(No.32202058)
梅州市科技计划项目:梅州柚幼果成分分析评价及综合开发应用技术研究(2020B0205004)。
作者简介
廖静如(2000−)(ORCID:0000−0002−4661−1857),女,硕士研究生,研究方向:食品营养与安全,E-mail:15875401128@163.com;通信作者:黎攀(1990−)(ORCID:0000−0001−8106−8581)男,博士,副教授,研究方向:新资源食品原料有效成分评价,E-mail:lp19900815@scau.edu.cn;通信作者:范丽萍(1995−)(ORCID:0000−0002−0583−9812),女,硕士,助理讲师,研究方向:食品科学,E-mail:2429777453@qq.com。
