银耳多糖大豆油Pickering乳液的表征及稳定性研究

Characterization and stability properties of soybean oil Pickering emulsion stabilized by Tremella fuciformis polysaccharide

中文关键词:  银耳多糖  Pickering乳液  乳液稳定性  流变学

英文关键词:Tremlla fuciformis polysaccharide  Pickering emulsion  emulsion stability  rheology

中文摘要:

      目的 探究银耳多糖(Tremella fuciformis polysaccharide, TFP)对大豆油Pickering乳液的稳定作用及机制。方法 构建TFP大豆油Pickering乳液, 通过对乳液的粒径分布、流变学特性、热稳定性及贮藏稳定性等特性进行表征, 系统分析TFP浓度对乳液特性的影响。结果 显微观察和粒径分析表明, 当TFP浓度为0.5%时, 液滴尺寸最小, 均一性最高。流变学分析显示TFP大豆油Pickering乳液呈假塑性流体特征, 乳液黏度随温度升高明显下降, 而TFP浓度提高则增加了乳液的黏度, 尤其当剪切速率为0.1 s–1时, TFP浓度为0.5%时乳液表观黏度达516.4400 mPa·s, 是浓度为0.1%时的45倍。在TFP浓度为0.4%和0.5%时, 经95 ℃热处理30 min后, 乳液稳定性仍达(99.03±0.15)%和(91.38±0.70)%, 粒径保持稳定, 表明乳液的热稳定性较好; 储藏14 d后, 0.5%浓度的TFP Pickering乳液无分层现象, 显示出优异的贮藏稳定性。TFP大豆油Pickering乳液的稳定性与TFP浓度呈正相关。结论 TFP通过界面膜增强和空间位阻效应抑制液滴聚集, 从而提高Pickering乳液的稳定性。本研究可为多糖类乳化稳定剂的开发应用提供理论支持和实验参考。

英文摘要:

      Objective To explore the stabilizing effects and mechanism of Tremella fuciformis polysaccharide (TFP) on soybean oil Pickering emulsion. Methods In this study, TFP was used to construct soybean oil Pickering emulsion. The effects of TFP concentration on emulsion stability were systematically analyzed by characterizing the particle size distribution, rheological properties, thermal stability and storage stability of the emulsion. Results Microscopic observation and particle size analysis indicated that when the TFP concentration was 0.5%, the droplet size was the smallest and the uniformity was the highest. In addition, rheological analysis showed that the Pickering emulsion was characterized by pseudoplastic fluid, and the viscosity of the emulsion decreased significantly with the increase of temperature, while the increase of TFP concentration increased the viscosity of the emulsion. Especially when the shear rate was 0.1 s–1, the apparent viscosity of 0.5% TFP emulsion reached 516.4400 mPa·s, which was 45 times of 0.1% emulsion. When the TFP concentration were 0.4% and 0.5%, after heating treatment at 95 ℃ for 30 min, the emulsion stability still reached (99.03±0.15)% and (91.38±0.70)%, and the particle size remained stable, showing excellent thermal stability. After 14 days of storage, there was no stratification appeared in the 0.5% TFP emulsion, exhibiting excellent storage stability. The results showed that the concentration of TFP was positively correlated with the stability of Pickering emulsion. Conclusion TFP inhibits droplet aggregation through interfacial film enhancement and steric hindrance effects, thereby improving the stability of Pickering emulsions. This study provides theoretical support and experimental reference for the development and application of polysaccharides stabilizers in Pickering emulsions.