摘要
以木薯纳米淀粉稳定Pickering乳液,以乳析指数、贮藏稳定性、粒径分布及流变特性作为指标,考察纳米淀粉添加量、离子强度、温度、pH对乳液性质的影响。结果表明,纳米淀粉添加量7.5%时,乳液综合性质最佳,液滴大小分布较均匀,室温贮藏30 d无分层现象,粒径最小,为115.30 nm;表观黏度、储能模量、损耗模量最大,表现为凝胶特性。此条件下,乳液具有较强的盐离子抵抗力,最适贮藏温度为25~70℃、pH为2.00~6.00。
Pickering emulsion stabilized by cassava starch nanoparticles,the creaming index,storage stability,grain size distribution and rheological properties as index.The influence of starch nanoparticle,ions strength,temperature and pH on emulsion properties were investigated.The results showed that at 7.5%of starch nanoparticles,the comprehensive properties of emulsion were better than that of control samples.The droplet size distribution of emulsion was relatively uniform,and there was no layering phenomenon after 30 d of stored at room temperature.The smallest droplet size of emulsion was 115.30 nm,while the emulsion viscosity,storage and loss modulus reached the peak,and the emulsion appeared gelatinous.In this condition,emulsion exhibited strong resistance to salt ions,and the optimal storage temperature and pH were 25~70℃,2.00~6.00,respectively.
作者
杨翦秋
毕会敏
范方宇
YANG Jian-qiu;BI Hui-min;FAN Fang-yu(College of Life Science,Southwest Forestry University,Kunming 650224,China)
出处
《应用化工》
CAS
CSCD
北大核心
2024年第2期287-292,共6页
Applied Chemical Industry
基金
国家自然科学基金(31760470)
云南省教育厅科学研究基金项目(2023Y0788)
云南省“兴滇英才支持计划”青年人才专项资助(YNWR-QNBJ-2018-046)
生物学质量工程项目(503190106)。
作者简介
杨翦秋(1996-),女,四川乐山人,在读硕士研究生,师从范方宇教授。电话:15281956196,E-mail:422267289@qq.com。
