疏水化淀粉微粒对Pickering乳状液界面稳定机理的研究

项目名称： 疏水化淀粉微粒对Pickering乳状液界面稳定机理的研究

项目编号： No.31201420

项目类型： 青年科学基金项目

立项/批准年度： 2013

项目学科： 食品科学、农学基础与作物学

项目作者： 宋晓燕

作者单位： 河南农业大学

项目金额： 22万元

中文摘要： 颗粒乳化剂因其具有强界面稳定性、无毒、环保和成本低等特性，在食品乳状液、药物缓释、化工等领域具有重要潜在应用价值而备受关注。最新研究表明，淀粉经疏水化修饰后，可以作为食品级颗粒乳化剂，稳定水包油型乳状液，但其界面稳定机理尚未明确。本项目在前期研究基础上，以辛烯基琥珀酸酐疏水化修饰的高直链大米淀粉微粒为乳化剂，以大豆油／水体系为研究模型，构筑Pickering乳状液，研究各因素对乳状液稳定性的影响规律；并利用激光共聚焦显微镜、扫描电镜等分析技术研究乳状液中油/水界面疏水化淀粉微粒的吸附位点、排布规律、网络结构等吸附行为；采用界面流变仪研究乳状液中油/水界面膜的剪切粘度、弹性模量和粘性模量的动态变化规律；将界面吸附行为、界面膜流变学特性与乳状液稳定性进行关联分析，揭示疏水化淀粉微粒稳定乳状液的机理。该研究有助于开发新型功能性淀粉基颗粒乳化剂，为其在食品工业及相关行业的应用提供理论依据。

中文关键词： 疏水化；淀粉；颗粒乳化剂；乳状液；稳定机理

英文摘要： Particle emulsifier attracted more attention in the food, drug release, and chemical industry, etc. Compared with the thaditional emulsifier, particle emulsifier has the advantages of strong interfacial stability, non-toxic, eco-friendly and low cost. The latest research showed that the hydrophobic modified starch can be used as particle emulsifier to stabilize oil-in-water emulsions. However, the interfacial stability mechanism are nuknown. Based on our previous work, the octenyl succinic anhydride modified rice starch particles with high amylose content will be used as emulsifier to stabilize soybean oil-in-water Pickering emulsions. The factors affecting the stability of emulsion will be studied. The contacting interfaces, arrangement model, net structure and other adsorption behaviors of the hydrophobic modified starch particles on the oil/water interfaces will be investigated by means of confocal laser scanning microscopy, scanning electron microscopy, etc. The shear viscosity, elasticity modulus and viscous modulus of the interfacial films will be studied using interfacial rheometer. The relationships among interfacial adsorption behavior, rheological behavior and emulsion stability will be analysed to elucidate the stability mechanism of the emulsion. This investigation is very important for the developme

英文关键词： Hydrophobic；Starch；Particle emulsifier；Emulsion；Stability mechanism