利用麦麸纤维素稳定低脂Pickering乳液

Preparation of low-fat pickering emulsion with wheat bran cellulose

以农副产物麦麸为原材料,经过碱煮、漂白等工艺提取麦麸纤维素,从而制备稳定的低脂Pickering乳液。考察麦麸纤维的质量分数、p H及Zeta电位等因素对乳液的静置稳定性和乳液滴粒径分布的影响。结果表明,随麦麸纤维质量分数的增大,乳液的稳定性逐渐增强;Zeta电位绝对值随着p H的增加而增大,p H为3时乳液的稳定性最好;纤维质量分数为1.00%的乳液样品,乳液滴D_((3,2))为3.5μm;从乳液滴的粒径分布分析,乳液的失稳主要发生在储存前期(3 d),随着时间延长乳液逐渐趋于稳定。

Low-fat Pickering emulsions are stabilized by wheat bran cellulose which has been extracted by alkaline boiling and bleaching from an agro-industrial derived byproduct,wheat bran. The influence of fiber dosage,p H and Zeta potential on emulsion stability and particle size distribution has been explored. The results show that emulsion stability is increased with higher cellulose dosage. Zeta potentials of emulsions are increased with the increase in p H,while the best stability is obtained at p H 3. The droplet size is 3. 5 μm with 1. 00% cellulose dosage（ mass fraction）. From the analysis of emulsion particle size distribution,destabilization occurs mainly at the early stage of storage（ for example,initial 3days）,and the emulsion samples tend to level off during the rest of storage days.