摘要
以辛烯基琥珀酸(octenyl succinic anhydride,OSA)淀粉为乳化剂,植物甾醇-卵磷脂-牡丹籽油凝胶为芯材,制备了4种水包油型牡丹籽油凝胶乳液,其分散相平均粒径在1~4μm,Zeta电位在-31 mV左右。以粒径、Zeta电位为指标,研究了pH值(3~9)、热处理(40~100℃)、盐离子种类(Na^(+)、Ca^(2+)、Al^(3+))及离子强度(100、200、300、400、500 mmol/L)对凝胶乳液稳定性的影响。结果表明,经酸处理后,油凝胶乳液的平均粒径和Zeta电位显著增大(电位绝对值减小),而弱碱条件对乳液粒径无显著影响,Zeta电位则逐渐减小(绝对值增加);在pH 3~9,4种凝胶乳液均表现出良好的稳定性。金属离子(Na^(+)、Ca^(2+)、Al^(3+))及其添加浓度的增加会导致凝胶乳液分散相粒径和Zeta电位增大,其中Al^(3+)的影响最为显著,Ca^(2+)次之,而Na^(+)的影响较弱;金属离子对凝胶乳液稳定性的影响是Zeta电位和分散相粒径变化共同作用的结果,该研究条件下,乳液未发生明显的破乳现象。低温(4~40℃)处理对凝胶乳液分散相粒径和Zeta电位无显著影响;60℃处理30 min,会使乳液粒径增大,Zeta电位绝对值减小,但乳液仍表现出较好的稳定性,未发生破乳现象;高温区(80~100℃)处理30 min,凝胶乳液发生破乳现象。此外,油相中凝胶剂的比例对凝胶乳液稳定性也有一定影响,当m(甾醇)∶m(卵磷脂)=8∶2时,油凝胶的三维网络结构最紧密,凝胶乳液的稳定性最佳。
Four types of peony seed oil oleogel emulsions(O/W)were prepared by using OSA starch as the emulsifier and phytosterol-lecithin-peony seed oil oleogel as the core material.The average particle size of the oleogel emulsions was between 1μm and 4μm,and the Zeta potential was about-31 mV.The effects of pH(3-9),heat treatment(40-100℃),ionic species(Na^(+),Ca^(2+),Al^(3+)),and ionic strength(100,200,300,400,500 mmol/L)on the stability of oleogel emulsions were studied using particle size and Zeta potential as indicators.Results showed that the average particle size and Zeta potential of oleogel emulsions increased significantly(the absolute value of potential decreased)under acidic conditions,while under weak alkali conditions,the change of particle size of oleogel emulsions was not significant,and the Zeta potential was gradually decreased(the absolute value of potential increased).Four types of oleogel emulsions showed good stability between pH 3 and pH 9.Metal ions and the increase of their concentration resulted in the increase of particle size and Zeta potential of the oleogel emulsions,among which,the effect of Al^(3+)was the most significant,followed by Ca^(2+),and the effect of Na^(+)was weak.The stability of the oleogel emulsions depended on the combined effect of the particle size and Zeta potential.Under the conditions of this study,the oleogel emulsions were stable,and no obvious demulsification was observed.In addition,the changes in particle size and Zeta potential of the oleogel emulsions were not significant under low temperature(4-40℃)conditions.Treated at 60℃for 30 min,the particle size of oleogel emulsions increased,and the absolute value of Zeta potential decreased,but the oleogel emulsions still showed good stability,and no obvious demulsification was observed.However,the oleogel emulsions were demulsified when they were treated at a high temperature(80-100℃)for 30 min.This study also found that the proportion of gel agents also had a certain effect on the stability of the oleogel emulsions.When the mass ratio of sterol to lecithin was 8∶2,the three-dimensional net structure of oleogel was the closest,and the stability of oleogel emulsion was the best.
作者
刘茜茜
徐宝成
丁玥
赵晶晶
陈树兴
刘丽莉
LIU Xixi;XU Baocheng;DING Yue;ZHAO Jingjing;CHEN Shuxing;LIU Lili(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000,China;Zhongyuan Food Laboratory,Luohe 462300,China;National Experimental Teaching Demonstration Center of Food Processing and Safety,Luoyang 471000,China;Henan International Joint Laboratory of Food Green Processing and Safety Control,Luoyang 471000,China;Key Laboratory of Biology and Genetic Improvement of Oil Crops,Ministry of Agriculture and Rural Affairs,P.R.China,Wuhan 430062,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第7期140-150,共11页
Food and Fermentation Industries
基金
国家自然科学基金面上项目(31772094)
河南省重点研发与推广专项(科技攻关,222102110033)
农业农村部油料作物生物学与遗传育种重点实验室开放课题基金项目(KF2021002)
河南科技大学博士科研启动基金项目(13480057)。
关键词
PH
盐离子
热处理
牡丹籽油凝胶
凝胶乳液
乳液稳定性
pH
metal ions
heating treatment
peony seed oil oleogel
oleogel emulsion
emulsion stability
