食品级固体颗粒稳定Pickering乳液机制的探讨

Discussion on the Mechanism of Food-Grade Solid Particles Stabilized Pickering Emulsion

Pickering乳液是一种由固体颗粒分散,稳定于水相和油相的乳液。食品级固体颗粒采用多糖、蛋白质与多酚复合形成用于稳定Pickering乳液。文章从食品级固体颗粒的分类与制备方法,论述固体颗粒结合机制与Pickering乳液的应用,并从构成Pickering乳液固体颗粒、水相和油相三方面因素对乳液稳定性的影响进行综述,分析产生Pickering乳液类型。由食品级固体颗粒的湿润性(接触角)、尺寸及形状、表面电荷和颗粒的浓度,水相的pH值与盐离子浓度,油相的种类和体积分数,论述阐明Pickering乳液的稳定机制。最后对食品级Pickering乳液的应用及其发展趋势给予展望,为食品级Pickering乳液的研究前景提供思路。

Pickering emulsion is a kind of emulsion dispersed from solid particles,which is stable in water and oil phase.Food grade solid particles are made of polysaccharides,proteins and polyphenols to form stable Pickering emulsions.In this paper,the mechanism of solid particle binding and the application of Pickering emulsion are discussed from the classification and preparation methods of food grade solid particles.The effects of three factors,including Pickering emulsion solid particles,water phase and oil phase,on the stability of emulsion are summarized.The type of Pickering emulsion produced by wetting(contact angle),size and shape of food grade solid particles is analyzed.The concentration of surface charge and particle,the pH value of water phase,the concentration of salt ion and the type and volume fraction of oil phase are discussed.The stability mechanism of Pickering emulsion is discussed and clarified.Finally,the application and development trend of food grade Pickering emulsion are prospected,so as to provide a train of thought for the research prospect of food grade Pickering emulsion.