淀粉脂质复合体的构建及其Pickering乳液性能表征

Construction of starch lipid complex and characterization of its Pickering emulsion

采用干法制备月桂酸、单月桂酸甘油酯、硬脂酸、单硬脂酸甘油酯的淀粉脂质复合体,并通过复合率、溶解率、膨胀力、碘吸收曲线、红外光谱、拉曼光谱、乳化性等对淀粉脂质复合体的性能进行表征。结果表明:4种淀粉脂质复合体的复合率随着脂肪酸碳链的增长而增大;溶解率和膨胀力总体上随着温度的升高逐渐变大,但随着碳原子数的增加而减小。碘吸收特性、红外光谱和拉曼光谱结果表明,随着碳原子数的增多,V型结晶淀粉与脂肪酸复合的效果越好。此外,利用质量浓度为8 g/L的淀粉脂质复合体制备的乳液具有较稳定的乳化状态。试验表明,淀粉脂质复合体在Pickering乳液中具有较大的应用潜力。

Starch lipid complexes of lauric acid,glyceryl monolaurate,stearic acid,and glyceryl monostearate were prepared by dry method,and their properties were characterized by complexation rate,dissolution rate,swelling force,iodine absorption curve,infrared spectroscopy,Raman spectroscopy and emulsifying properties.The results showed that the complexation rate of the four starch lipid complexes increased with the increase of fatty acid carbon chains.The dissolution rate and swelling force generally increased with the increase of temperature,but decreased with the increase of carbon atom number.The iodine absorption characteristics,infrared spectroscopy,and Raman spectroscopy results indicated that as the number of carbon atoms increased,the composite effect of V-shaped crystalline starch with fatty acids became better.In addition,the emulsion prepared by starch lipid complex with a mass concentration of 8 g/L had a relatively stable emulsification state.The experiment showed that the starch lipid complex had great application potential in Pickering emulsion.