首页 > 过刊浏览>2023年第42卷第2期 >202-208. DOI:10.13300/j.cnki.hnlkxb.2023.02.025
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非可溶性柑橘纤维-玉米油皮克林乳液的构建及性质表征
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作者:
作者单位:

华中农业大学食品科学技术学院/环境食品学教育部重点实验室/ 果蔬加工与品质调控湖北省重点实验室，武汉 430070

作者简介:

郭子鸣， E-mail： gzm@webmail.hzau.edu.cn

通讯作者:

王鲁峰，E-mail： wanglf@mail.hzau.edu.cn

中图分类号:

TS201.2

基金项目:

华中农业大学-中国农业科学院深圳农业基因组研究所合作基金项目（SZYJY2022013）；中央高校基本科研业务专项（2662022JC003）；宜昌市“双创战略团队”建设项目：柑橘活性组分绿色提取与高效利用示范（2022）


Construction and characterization of insoluble citrus fiber-corn oil Pickering emulsion
Author:
Affiliation:

College of Food Science and Technology，Huazhong Agricultural University/ Ministry of Education Key Laboratory of Environment Correlative Dietology/ Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control， Wuhan 430070，China

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    摘要:

    为提升玉米油乳液的稳定性和应用潜力，采用非可溶性柑橘纤维作为稳定剂构建了玉米油皮克林乳液，并对乳液流变性、形态结构、稳定性等性质进行表征分析。结果显示：随着玉米油皮克林乳液中非可溶性柑橘纤维含量增多，黏度、储能模量和损耗模量呈上升趋势，乳液表现为假塑性非牛顿流体性质；非可溶性柑橘纤维在体系中形成的网络结构导致体系粒径逐渐增大；当非可溶性柑橘纤维含量为0.2%和0.3%时，皮克林乳液的电位绝对值超过30 mV，乳化效果较好；乳液的离心稳定性和冻融稳定性随非可溶性柑橘纤维含量增多逐渐增强，且当乳液中非可溶性柑橘纤维含量大于0.1%时，乳液30 d内均未发生分层现象。结果表明，非可溶性柑橘纤维具有良好的乳化稳定作用，0.2%~0.3%的非可溶性柑橘纤维可以与玉米油乳液混合构建稳定的皮克林乳液。

    Abstract:

    In order to improve the stability and application potential of corn oil emulsion and explore the influence of insoluble citrus fiber on the properties of corn oil emulsion，the corn oil Pickering emulsion was constructed with insoluble citrus fiber as stabilizer，and the rheological properties，morphological structure，stability and other properties of the emulsion were characterized and analyzed to improve the stability and application potential of corn oil emulsion and study the effects of insoluble citrus fiber on the properties of corn oil emulsion. The results showed that the viscosity，energy storage modulus and loss modulus increased with the increase of the content of insoluble citrus fiber in corn oil Pickering emulsion. The emulsion had the properties of pseudoplastic non-Newtonian fluid. The network structure formed by insoluble citrus fiber in the system resulted in the gradual increase of the particle size of the system. When the content of insoluble citrus fiber was 0.2%（w/w） and 0.3%（w/w），the absolute potential of Pickering emulsion exceeded 30 mV，and the effect of emulsification was better. The centrifugal stability and freeze-thaw stability of emulsion increased with the increase of the content of insoluble citrus fiber. When the content of insoluble citrus fiber in the emulsion was greater than 0.1%，no stratification occurred in the emulsion for 30 days. It is indicated that insoluble citrus fiber has good stability of emulsification. 0.2%-0.3% insoluble citrus fiber can be mixed with corn oil emulsion to build stable Pickering emulsion. It will provide a new direction for the application of corn oil emulsion.

    表 1 5种皮克林乳液的基本组成Table 1 Basic compositions of five Pickering emulsions
    图1 不同非可溶性柑橘纤维-玉米油皮克林乳液流变特性曲线Fig.1 Rheological characteristics of different insoluble citrus fiber-corn oil Pickering emulsion
    图2 不同非可溶性柑橘纤维-玉米油皮克林乳液的电位Fig.2 Zeta-potential of different insoluble citrus fiber-corn oil Pickering emulsion
    图3 不同非可溶性柑橘纤维-玉米油皮克林乳液的乳液微观形态Fig.3 Emulsion micromorphology of different insoluble citrus fiber-corn oil Pickering emulsions
    图4 不同非可溶性柑橘纤维-玉米油皮克林乳液的粒径分布Fig.4 Particle size distribution of different insoluble citrus fiber-corn oil Pickering emulsions
    图5 不同温度下皮克林乳液体系的稳定性Fig.5 Stability of Pickering emulsion system at different temperature
    图6 不同储藏时间下皮克林乳液体系的稳定性Fig.6 Stability of Pickering emulsion system under different storage times
    图7 皮克林乳液体系的离心稳定性（A）和冻融稳定性（B）Fig.7 Centrifugal stability（A） and freeze-thaw stability（B） of Pickering emulsion system
    表 2 非可溶性柑橘纤维-玉米油皮克林乳液的色度Table 2 The color of insoluble citrus fiber-corn oil Pickering emulsion
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郭子鸣,丰雪影,徐晓云,王鲁峰.非可溶性柑橘纤维-玉米油皮克林乳液的构建及性质表征[J].华中农业大学学报,2023,42(2):202-208

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  • 收稿日期:2022-11-25
  • 在线发布日期: 2023-03-31
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