酯化改性淀粉纳米晶稳定的Pickering乳液及其油脂氧化稳定性
Pickering emulsion stabilized by starch nanocrystals modified by esterification and its lipid oxidation stability
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摘要: 通过辛烯基琥珀酸酐(OSA)与淀粉纳米晶(SNC)的酯化反应获得OSA改性淀粉纳米晶(OSA-SNC),以OSA-SNC为乳化剂,橄榄油为油相,制备出Pickering乳液,并探讨了OSA-SNC浓度、水相p H对乳液稳定性的影响。此外,通过与Tween-20稳定的乳液进行对比,研究了乳化剂浓度、水相p H对乳液油脂氧化稳定性的影响。研究表明,Pickering乳液的稳定性随着乳化剂浓度或者水相p H的增加而得到提高。OSA-SNC稳定乳液的油脂氧化稳定性显著优于Tween-20稳定的乳液;随着乳化剂浓度的增加,Tween-20稳定乳液的POV升高,而OSA-SNC稳定乳液的POV降低;Tween-20稳定乳液的POV随着水相p H的增大先降低再升高,而OSA-SNC稳定乳液的POV随着水相p H的增大而升高。Abstract: Starch nanocrystals modified by OSA( OSA- SNC) were prepared by esterification of octenyl succinic anhydride( OSA) and starch nanocrystals( SNC).Taking olive oil as oil phase,the Pickering emulsions stabilized by OSA- SNC were prepared and the effects of OSA- SNC concentration and p H value of aqueous on the stability of emulsions were discussed. Besides,the effects of emulsifier concentration and p H value of aqueous on the lipid oxidation stability of emulsions stabilized by OSA- SNC were also investigated compared to emulsions stabilized by Tween-20. The results showed that the stability of Pickering emulsions were increased with increasing OSA-SNC concentration or p H value of aqueous. The lipid oxidation stability of emulsions stabilized by OSA- SNC was significantly better than that of Tween-20.The POV of emulsions stabilized by Tween-20 was increased while that of OSA- SNC was decreased with increasing emulsifier concentration. The POV of emulsions stabilized by Tween-20 was first decreased and then increased with increasing p H value of aqueous,however,the POV of emulsions stabilized by OSA- SNC was increased with increasing p H value of aqueous.