粮油食品科技

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淀粉脂质复合物纳米粒子的制备、结构表征及其在Pickering乳液中的应用(网络首发、推荐阅读)
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Preparation, Characterization and Application in Pickering Emulsion of Starch-lipid Composite Nanoparticles(Online First, Recommended Article)
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    摘要:

    采用干法和湿法制备淀粉脂质复合物纳米粒子,探讨纳米粒子的脂质复合率、溶解度、微观形态、粒径分布、三相接触角、结晶结构和乳化能力的影响规律,创制新型淀粉基Pickering乳化剂,提高其应用范围。结果表明,两种制备方法均可得到淀粉脂质复合物纳米粒子,且干法脂质复合率显著高于湿法,X-射线显示这与脂质和淀粉的结合方式有关;扫描电镜结果表明两种粒子均呈现纳米级聚集态分布,且干法制备的粒子的平均粒径明显高于湿法;接触角结果显示干法制备的粒子润湿性较高,两亲性较好;乳化性结果表明干法制备的纳米粒子稳定的Pickering乳液粒径更小,分布更均匀,且浓度为3%~5%时制备的乳液在贮存7天后呈现乳液凝胶化现象。

    Abstract:

    Starch-lipid composite nanoparticles were prepared by using dry and wet methods. The properties of nanoparticles, such as the lipid composite index, solubility, microscopic morphology, particle size distribution, three-phase contact angle, crystal structure, and emulsifying property, were studied to create a new starch-based Pickering emulsifier. The results show that the lipid composite index of the nanoparticles prepared by using the dry method is significantly higher than by using the wet method, which is related to the combination form between lipids and starch demonstrated by X-ray. Scanning electron microscopy results show that both particles exhibited the aggregated nanoscale distribution, and the average particle size of the dry method is significantly higher than the wet. The contact angle of the nanoparticles prepared with the dry method is significantly higher than that with the wet method. Emulsification property results show that the Pickering emulsion stabilized by nanoparticles prepared with the dry method has a smaller particle size and a more even distribution. Pickering emulsion gels were formed after 7 days of storage with the addition of 3%~5% emulsifier.

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罗文波,魏宇清,邵 苗,李松南.淀粉脂质复合物纳米粒子的制备、结构表征及其在Pickering乳液中的应用(网络首发、推荐阅读)[J].粮油食品科技,2021,29(4):122-129.

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  • 在线发布日期: 2021-07-29
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