Ge Shengju, Xiong Liu, Li Man, Liu Jing, Yang Jie, Chang Ranran, Liang Caifeng, Sun Qingjie
College of Food Science and Engineering, Qingdao Agricultural University Qingdao, Shandong Province 266109, China.
Central Laboratory, Qingdao Agricultural University Qingdao, Shandong Province 266109, China.
Food Chem. 2017 Nov 1;234:339-347. doi: 10.1016/j.foodchem.2017.04.150. Epub 2017 Apr 26.
Pickering emulsions were first successfully fabricated by different types and sizes of corn, tapioca, sweet potato, and waxy corn starch nanoparticles as stabilizers. Photography, optical microscopy, confocal laser scanning microscopy, and rheology measurements were used to characterize Pickering emulsions stabilized by various starch nanoparticles. The results showed that tapioca, sweet potato, and corn starch nanoparticles were appropriate for Pickering emulsion stabilization because the three nanoparticles have nearly neutral wettability (θ ∼90°). Confocal microscopy revealed that intact and thick nanoparticle shells coated the surface of oil droplets. The Pickering emulsions stabilized by sweet potato and corn starch nanoparticles with a diameter that ranged from 100 to 220nm had better stability than those with a diameter either less than 100nm or more than 220nm. These results suggested that starch nanoparticles could be used as promising particulate emulsifiers to fulfill the demands of Pickering emulsions with stable characteristics.
首次成功制备了以不同类型和尺寸的玉米、木薯、红薯和糯玉米淀粉纳米颗粒作为稳定剂的Pickering乳液。利用摄影、光学显微镜、共聚焦激光扫描显微镜和流变学测量对各种淀粉纳米颗粒稳定的Pickering乳液进行了表征。结果表明，木薯、红薯和玉米淀粉纳米颗粒适合用于稳定Pickering乳液，因为这三种纳米颗粒具有接近中性的润湿性（θ ∼90°）。共聚焦显微镜显示，完整且较厚的纳米颗粒壳包覆在油滴表面。由直径范围为100至220nm的红薯和玉米淀粉纳米颗粒稳定的Pickering乳液比直径小于100nm或大于220nm的乳液具有更好的稳定性。这些结果表明，淀粉纳米颗粒可作为有前景的颗粒乳化剂，以满足具有稳定特性的Pickering乳液的需求。
