摘要
以非牛顿假塑性大分子壳聚糖溶液为水相,棕榈油为油相,Span-80为乳化剂,采用单因素试验及响应面试验优化超声协助制备W/O型乳液工艺,并考察优化条件下制备的乳液稳定性。结果表明:内水相含量是影响乳液粒度大小的关键因素,且超声功率对乳液的粒度及其分布存在过处理现象。优化工艺为超声功率300 W、超声时间15 min、内水相质量分数13%、Span-80用量6%,此时制备的乳液平均粒径最小为(156.1±20.0)nm,多分散性指数为(0.43±0.03);稳定性实验及乳液内部显微观察表明,25℃贮存的乳液表现出相当好的稳定性,2 h的乳层析指数为0.6%,而50℃贮存的乳液稳定性则急剧下降,2 h的乳析指数达7.0%;乳液粒度及其不均匀分布增大,不利于乳液稳定性,且聚结是造成该乳液失稳的主要机制。
W/O emulsions were prepared ultrasonically using Newtonian pseudoplastic chitosan solution as the aqueous phase, palm oil as the oil phase and Span-80 as the emulsifier. The preparation process was optimized using a combination of one-factor-at-a-time method and response surface methodology. The stability of the emulsion prepared under optimized conditions was examined. The results showed that the proportion of inner aqueous phase was a critical factor affecting the mean droplet size, and excessively high ultrasonic power led to an increase in particle size and wider particle size distribution. The optimal preparation conditions were obtained as follows: ultrasonic power 300 W, ultrasonic time 15 min, inner aqueous phase 13%, and Span-80 6%, giving a mean droplet size of(156.1 ± 20.0) nm and a polydispersity index(PDI) of(0.43 ± 0.03). The stability test and the micro-morphology observation indicated that the prepared emulsion was stable at 25 ℃ and showed creaming index of 0.6%, while the emulsion stability decreased sharply at 50 ℃ and the creaming index increased up to 7.0%. The increase in particle size and more uneven particle size distribution were detrimental to the emulsion stability, and aggregation was the main cause of the decrease in the emulsion stability.
作者
茅芝娟
张昆明
黄永春
郭艳
杨锋
任仙娥
艾硕
MAO Zhijuan;ZHANG Kunming;HUANG Yongchun;GUO Yan;YANG Feng;REN Xian'e;AI Shuo(Guangxi Key Laboratory of Green Processing of Sugar Resources,Guangxi Liuzhou Lnosifan Resesarh Ceater of Engieering Teclhology,School of Biological and Cbemical Engineing,Gruaugxi University of Science and Technology,Liuzhou 545006 China;Province and Mimistry Co-sponsored Collaborative Innovation Center of Sugarcane and Sugar Industry,Nanning 530004,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第2期8-16,共9页
Food Science
基金
国家自然科学基金青年科学基金项目(31701646)
广西自然科学基金青年科学基金项目(2017GXNSFBA198036)
广西科技基地和人才专项(桂科AD19110075)
广西高等学校高水平创新团队及卓越学者计划项目(桂教人[2014]7号)
广西高校中青年教师基础能力提升项目(2017KY0344)
广西高校糖资源加工重点实验室开放基金项目(2016TZYKF04)
广西科技大学博士基金项目(校科博Z04)。
关键词
超声乳化
壳聚糖
W/O型乳状液
多糖
稳定性
ultrasonic emulsification
chitosan
W/O emulsion
polysaccharide
stability
