College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
Int J Biol Macromol. 2020 Nov 15;163:2048-2059. doi: 10.1016/j.ijbiomac.2020.09.111. Epub 2020 Sep 19.
In this work, we aimed to investigate the effect of the combination of starch nanoparticles (SNPs) and Tween 80 (TW) on the stability of oil-in-water emulsions. The emulsions prepared under different SNPs/TW ratios and different oil fraction values were characterized by means of photography, optical microscopy, laser particle size analysis, rheological measurement, quartz crystal microbalance analysis, and confocal laser scanning microscopy. At an oil fraction value of 0.4, the emulsions with a 3: 1 ratio of SNPs (1.5%, w/v) to TW (0.5%, w/v) exhibited excellent storage stability over a long period of 30 d, which was significantly better than the 2% TW stabilized emulsion and the 2% SNPs stabilized emulsion. Compared with the SNPs stable emulsions, the presence of TW decreased the emulsion droplets size, which was beneficial to reduce the aggregation of droplets. Emulsions co-stabilized by SNPs and TW can maintain good performance under harsh conditions. The results of quartz crystal microbalance analysis and isothermal titration calorimetry revealed non-covalent interactions between SNPs and TW. The results showed that SNPs and TW co-existed at the oil-water interface and improved the performance of the emulsion.
在这项工作中，我们旨在研究淀粉纳米颗粒（SNPs）和吐温 80（TW）的组合对水包油乳液稳定性的影响。通过摄影、光学显微镜、激光粒度分析、流变测量、石英晶体微天平分析和共聚焦激光扫描显微镜对不同 SNPs/TW 比和不同油分数值下制备的乳液进行了表征。在油分数值为 0.4 时，SNPs（1.5%，w/v）与 TW（0.5%，w/v）的 3:1 比例的乳液在长达 30d 的时间内表现出优异的长期储存稳定性，明显优于 2%TW 稳定的乳液和 2%SNPs 稳定的乳液。与 SNPs 稳定的乳液相比，TW 的存在降低了乳液液滴的大小，这有利于减少液滴的聚集。SNPs 和 TW 共同稳定的乳液可以在恶劣条件下保持良好的性能。石英晶体微天平分析和等温滴定量热法的结果表明 SNPs 和 TW 之间存在非共价相互作用。结果表明，SNPs 和 TW 共存于油水界面，改善了乳液的性能。
