基于β-环糊精稳定的Pickering乳液微观结构与流变性质研究

doi:10.3969/j.issn.1673-1689.2014.04.007

首页 > 过刊浏览>2014年第33卷第4期 >374-380. DOI:10.3969/j.issn.1673-1689.2014.04.007

基于β-环糊精稳定的Pickering乳液微观结构与流变性质研究
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                        10.3969/j.issn.1673-1689.2014.04.007
                    
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Microstructure and Rheological Properties of β-Cyclodextrin Stabilized Emulsions

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摘要:

以食用大豆油为油相，采用高速均质方式制备了β-环糊精稳定的水包油型Pickering 乳液，考察了环糊精质量浓度、油水体积比等对乳液微观结构与流变性质的影响，并与非离子表面活性剂吐温-80稳定的乳液进行粘度及稳定性比较。实验结果表明：随着β-环糊精质量浓度的增加，乳液乳化系数增大，粒径减小；β-环糊精乳液粒径显著小于吐温-80乳液；β-环糊精乳液的粘度显著高于吐温-80乳液的粘度，β-环糊精乳液粘度随剪切速率的增加而降低，而吐温-80乳液粘度随剪切速率的增加而增加；随着油水体积比增加，β-环糊精乳液乳化系数增大，粒径增大。

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In this paper, β-Cyclodextrin(CD) stabilized O/W emulsions were prepared with soybean oil by high-speed homogenizer. The effects of β-Cyclodextrin concentration and oil/water volume ratio on the microstructure and rheological properties of the emulsions have been investigated. Moreover, the stability and viscosity of the emulsions stabilized with β-Cyclodextrin has been compared with the emulsions stabilized with a nonionic surfactant, Tween-80. The results show that the emulsion creaming index increases with the increasing of the concentration of β-Cyclodextrin, while the particle size of emulsion decreases. The particle size of β-Cyclodextrin stabilized emulsions is significantly smaller than Tween-80 stabilized emulsions. The viscosity of β-Cyclodextrin stabilized emulsions is significantly higher than that of Tween-80 stabilized emulsions. A shear thinning behavior is observed for β-Cyclodextrin stabilized emulsions, while a shear thickening behavior for Tween-80 stabilized emulsions. The emulsion creaming index and particle size increase with the increasing of the oil/water volume ratio.

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袁继凤,徐化能,王周平.基于β-环糊精稳定的Pickering乳液微观结构与流变性质研究[J].食品与生物技术学报,2014,33(4):374-380.

YUAN Jifeng, XU Huaneng, WANG Zhouping. Microstructure and Rheological Properties of β-Cyclodextrin Stabilized Emulsions[J]. Journal of Food Science and Biotechnology,2014,33(4):374-380.

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在线发布日期: 2014-10-19
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