Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
Int J Biol Macromol. 2021 May 15;179:377-387. doi: 10.1016/j.ijbiomac.2021.02.188. Epub 2021 Feb 27.
In order to understand the effects of emulsion particle sizes on the properties of novel konjac glucomannan (KGM)-based emulsion films, four types of Pickering emulsions with different oil phase (10%, 30%, 50% and 70%, v/v) were prepared by the same stabilizers (2% BCNs/SPI colloidal particles dispersions) and added into the film-forming solutions to keep the same final oil content (0.2%, w/v) in all KGM-based emulsion films. The results showed that the average particle sizes of the prepared Pickering emulsion increased with the increase of the oil phase in emulsion system. The microstructure analyses indicated that the KGM-based emulsion films became smoother as the emulsion particle sizes increased. Moreover, the contact angle values of KGM-based emulsion films slightly increased with the increase of the emulsion particle sizes, while the thermal stability of KGM-based films was not significantly affected by the particle sizes. Furthermore, the KGM-based emulsion films formed mainly through the hydrogen bond interactions as analyzed by FTIR. In addition, with the increase of the emulsion particle sizes, physical and mechanical properties of KGM-based emulsion films were significantly affected. Taken together, these results suggested that the particle sizes of Pickering emulsions had remarkable effects on the properties of KGM-based emulsion films.
为了了解乳液颗粒大小对新型魔芋葡甘聚糖（KGM）基乳液膜性能的影响，使用相同的稳定剂（2％BCNs / SPI 胶体颗粒分散体）制备了具有不同油相（10％，30％，50％和 70％，v / v）的四种 Pickering 乳液，并将其添加到成膜溶液中，以使所有 KGM 基乳液膜中的最终油含量（0.2％，w / v）保持相同。结果表明，所制备的 Pickering 乳液的平均粒径随乳液体系中油相的增加而增加。微观结构分析表明，随着乳液颗粒尺寸的增加，KGM 基乳液膜变得更加光滑。此外，KGM 基乳液膜的接触角值随着乳液颗粒尺寸的增加而略有增加，而 KGM 基膜的热稳定性不受颗粒尺寸的显著影响。此外，通过 FTIR 分析，KGM 基乳液膜主要通过氢键相互作用形成。此外，随着乳液颗粒尺寸的增加，KGM 基乳液膜的物理和机械性能受到显著影响。综上所述，这些结果表明，Pickering 乳液的颗粒尺寸对 KGM 基乳液膜的性能有显著影响。
