疏水化淀粉与阴离子乳化剂协同稳定的Pickering乳状液的性质研究

Studyies on Properties of Pickering Emulsions Stabilized by Hydrophobic Starch and Anionic Emulsifiers

以大米淀粉为原料制备辛烯基琥珀酸酐疏水化修饰淀粉,然后,以葵花籽油为油相,疏水化淀粉微粒和5种阴离子型乳化剂联合使用,构筑水包油型Pickering乳状液。通过测定乳相体积、液滴粒径分布和微观结构,探讨淀粉微粒与阴离子型乳化剂的协同稳定效果。结果表明:在乳化剂添加量为1%时(乳状液质量分数),疏水化淀粉/阴离子乳化剂复配稳定的乳状液比仅淀粉微粒稳定的乳状液具有更好的物理稳定性;淀粉与黄原胶、羧甲基纤维素钠复配比例分别为3︰1和4︰1时,乳状液稳定性最好,此时乳状液液滴的平均粒径最小,分别为83.01μm和76.29μm。激光共聚焦扫描显微镜结果表明:疏水化改性淀粉微粒与阴离子乳化剂联合使用时,淀粉颗粒吸附于油-水界面,呈现机械屏障以防止液滴聚集,增加乳状液的稳定性。

In this study,rice starch was used as raw material to prepare octenyl succinic anhydride(OSA)modified starch.The sunflower seed oil was used as oil phase,OSA hydrophobically modified starch and 5 kinds of anionic emulsifiers were used to build oil-in-water Pickering emulsions.The physical stability of the emulsion was studied by determining the emulsion volumes,droplet size distributions and microstructure.The results showed that when the emulsifier concentration was 1.0 wt.%,the emulsion stabilized by hydrophobic starch/anionic emulsifier had better physical stability than the emulsion stabilized only by starch particles.When the ratio of starch and xanthan gum was 3︰1,the emulsion had the best stability and the smallest droplet size,which was 83.01μm.When the ratio of starch and sodium carboxymethyl cellulose was 4︰1,the emulsion had the best stability and the smallest droplet size,which was 76.29μm.The laser confocal scanning microscope result showed that when the hydrophobic starch particles were used in combination with anionic emulsifiers,the starch particles were adsorbed on the oil-water interface and present a mechanical barrier,which increased the stability of the emulsion.