State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
Food Chem. 2017 Aug 15;229:152-158. doi: 10.1016/j.foodchem.2017.02.062. Epub 2017 Feb 16.
The aim of present study was to study the medium-chain triacylglycerol-in-water (O/W) Pickering emulsion stabilized using different modified starch-based nanoparticles (octenylsuccinylation treated soluble starch nanoparticle, OSA-SSNP, and insoluble starch nanoparticle, ISNP). The major factors for affecting the system stability, rheological behaviour and microstructure of the emulsions were also investigated. The parameters of the O/W emulsions stabilized by OSA-SSNP or ISNP were selected as follows: 3.0% of starch nanoparticles concentration, 50% of MCT fraction and 7.0 of system pH. The rheological properties indicated that both emulsions displayed shear-thinning behaviour as a non-Newtonian fluid. For OSA-SSNP, the viscosities of the emulsion were higher than those of ISNP throughout shear rate range for the same condition. The plot of droplet size distribution for emulsion stabilized OSA-SSNP appeared as a single narrow peak, whereas a broader droplet size distribution with bimodal pattern was observed for emulsion stabilized ISNP. The microscopy results showed that both OSA-SSNP and ISNP were adsorbed at oil-water interface to form a barrier film and retard the phase separation. When emulsion was stored for 30d, no phase separation was detected for O/W emulsion, revealing high stability of emulsion stabilized by both OSA-SSNP and ISNP.
本研究旨在研究使用不同改性淀粉基纳米粒子（辛烯基琥珀酸酯化可溶性淀粉纳米粒子（OSA-SSNP）和不溶性淀粉纳米粒子（ISNP））稳定的中链三酰甘油水包油（O/W）Pickering 乳液。还研究了影响乳液稳定性、流变行为和微观结构的主要因素。用 OSA-SSNP 或 ISNP 稳定的 O/W 乳液的参数选择如下：淀粉纳米粒子浓度为 3.0%、MCT 分数为 50%和体系 pH 值为 7.0。流变性能表明，两种乳液均表现出剪切稀化行为，呈非牛顿流体特性。对于 OSA-SSNP，在相同条件下，与 ISNP 相比，乳液的粘度在整个剪切速率范围内都较高。用 OSA-SSNP 稳定的乳液的液滴尺寸分布图呈现出单一的窄峰，而用 ISNP 稳定的乳液的液滴尺寸分布则呈现出双峰模式的较宽分布。显微镜结果表明，OSA-SSNP 和 ISNP 均被吸附在油水界面上形成阻挡膜，从而延缓相分离。当乳液储存 30d 时，未检测到 O/W 乳液的相分离，表明 OSA-SSNP 和 ISNP 稳定的乳液均具有高稳定性。
