摘要
研究4种辛烯基琥珀酸酯化淀粉TE-135、HI-CAP100、N-LOK和Purity Gum 2000制备葱油乳状液的界面性质和乳化稳定性,以便为制备葱油微胶囊选取壁材。研究结果表明,4种辛烯基琥珀酸酯化淀粉能有效在油/水界面上形成具有良好黏弹性的界面膜,由其制备的乳状液具有很高的乳化稳定性。由TE-135,HI-CAP100为乳化剂制备的葱油乳状液在高固形物含量条件下(40%,w/w)能保持低于150mPa·s的低黏度,且乳状液平均粒径小,经4000r/min离心15min破乳后乳化稳定性参数低于1.2,显示了良好的乳化稳定性,是理想的微胶囊化壁材材料。
4 kinds of starch octenylsuccinate, TE-135, HI-CAP100, N-LOK and Purity Gum 2000, were used as wall materials and emolsifiers to prepare emulsions of scallion oil. The viscoelastic properties and emulsifying stabilities of emulsions under different preparation processes have been determined. The results showed that all 4 kinds of starch octenylsuccinate can obsorb at oil/water interface to form films with high viscoelasticity, and the emulsions showed high emulsifying stabilities. Emulsion prepared with TE-135 and HICAP100 can keep their viscosities under 150 mPa＇s with a high starch octenylsuccinate content up to 40% （w/w）, showed relatively smaller particle diameters and maintained stability parameters under 1.2 after centrifugated to demusify at 4000 r/min for 15 min, which showed significant high emulsifying stabilities and indicated that TE-135 and HI-CAP100 were suitable wall materials for microencapsulation of scallion oil.
出处
《食品科技》
CAS
北大核心
2008年第10期14-20,共7页
Food Science and Technology
关键词
辛烯基琥珀酸酯化淀粉
葱油
界面性质
乳化稳定性
starch octenylsuccinate
scallion oil
interracial properties
emulsifying stability
