摘要
该文阐述Pickering乳状液的质构构建及稳定性影响因素,重点论述生物大分子固体颗粒的种类及其稳定Pickering乳状液的机理。高分子生物聚合物因具有低细胞毒性、易被降解、生物兼容性和利用率高的优点,成为食品领域制备Pickering乳状液固体颗粒的良好材料。蛋白质具有亲水-亲油的双亲结构特性,可以吸附在油-水界面上,降低界面的自由能,同时也能够在界面上形成一层厚的立体阻隔层,防止乳状液液滴的聚结从而稳定乳状液。多糖类包括淀粉、甲壳素以及一些纤维素及其衍生体,也可以用来制备固体颗粒稳定剂,但多糖类偏亲水,因此可以通过一定的改性,如接入疏水基团,使多糖在油-水界面上达到亲水-亲油平衡。另外多糖由于其带电性质,可以通过静电排斥作用,防止液滴的聚集,从而稳定乳状液。蛋白与小分子乳化剂、多糖与小分子乳化剂、蛋白质与多糖在一定的pH值、离子强度、温度等条件下产生协同增效作用,形成聚合体颗粒,也可有效地稳定Pickering乳状液。
This paper evaluated Pickering emulsion texture construction,assesses factors influencing stability,and discussed a variety of solid particles drived from bio-macromolecules and their mechanism of stabilizing Pickering emulsions.Bio-macromolecules are a good source of food grade solid particles owing to their low cell toxicity,easy degradability,bioavailability,and high utilization ratio.Proteins with hydrophilic and hydropho-bic characteristics can adsorb onto oil/water(O/W)interfaces and lower interface free energy.Proteins also ster-ically prevent direct contact between phases at the interface,preventing droplets from coalescencing.Polysac-charides with potential as Pickering emulsion stabilizers include starch,chitosan,cellulose and their deriva-tives,from which solid particles can be prepared.Polysaccharides are relatively hydrophilic,and can be modi-fied by linking some hydrophobic groups to achieve hydrophilic/hydrophobic balance at the phase interface.Polysaccharides possessing the correct charge characteristics can also stabilize emulsions through electrostatic repulsion.Synergistic interactions occur between proteins and low-molecular weight emulsifiers,polysaccha-rides and low-molecular weight emulsifiers,and proteins and polysaccharides under certain pH,ion strength,and temperature conditions.Complexes formed by different molecules can also be used as solid particles to sta-bilize Pickering emulsions.
作者
陈家雪
孙哲浩
CHEN Jia-xue;SUN Zhe-hao(Foshan University,Foshan 528000,Guangdong,China;College of Bioscience&Bioengineering,Hebei University of Science&Technology,Shijiazhuang 050018,Hebei,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第10期210-217,224,共9页
Food Research and Development
