阴离子多聚糖修饰Pickering乳液的制备及表征

发布时间：2018-03-27 20:29

  本文选题：淀粉纳米晶　切入点：季铵盐壳聚糖　出处：《精细化工》2016年12期

【摘要】：为了提高淀粉纳米晶(SNC)与季铵盐壳聚糖(QCS)共同稳定的Pickering乳液在p H变化时的稳定性,以阴离子多聚糖海藻酸钠和果胶为原料,通过静电作用对乳液进行表面修饰,制得两种Pickering乳液。通过测定乳液粒径、Zeta电位和体外消化情况,对乳液的稳定性和消化特性进行了表征。结果显示:当水相中海藻酸钠和果胶质量分数均为0.1%(以水相为基准)时,修饰后的两种Pickering乳液在p H=2~7内均能保持粒径不变,且该乳液在25℃下放置90 d,粒径无变化,无乳析现象发生。此外,在体外模拟消化条件下,阴离子多聚糖的加入还能抑制Pickering乳液中油脂和淀粉的消化。
[Abstract]:In order to improve the stability of Pickering emulsion stabilized by starch nanocrystalline and quaternary ammonium chitosan, the surface of the emulsion was modified with anionic polyglycan alginate and pectin by electrostatic action. Two kinds of Pickering emulsions were prepared. The stability and digestibility of the emulsions were characterized by measuring their particle size and in vitro digestibility. The results showed that when the mass fraction of sodium alginate and pectin in aqueous phase was 0.1 (based on water phase), The particle size of the modified Pickering emulsion remained unchanged in the presence of pH2O7, and when the emulsion was placed at 25 鈩，

本文编号：1673127