OSA变性淀粉的乳化特性及其对纳米乳液构建影响的研究

李达鸿; 李璐; 解新安; 李雁

doi:10.13386/j.issn1002-0306.2017.01.003

OSA变性淀粉的乳化特性及其对纳米乳液构建影响的研究

华南农业大学食品学院

基金项目:

国家自然科学基金项目(31501471)；广东省公益研究与能力建设项目(2015A020209107)；

详细信息

作者简介:
李达鸿(1992-),男,硕士研究生在读,研究方向:食品工程,E-mail:894254686@qq.com。;

李璐(1978-),博士,副教授,研究方向:功能材料的制备及应用,E-mail:lululee@scau.edu.cn。;

中图分类号: TS231;TB383.1
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出版历程
- 收稿日期: 2016-07-13

Research of the emulsifying characteristics of OSA modified starch and the effect on the preparation of nano emulsions

College of Food Science,South China Agriculture University

摘要

摘要: 研究生物大分子辛烯基琥珀酸淀粉(OSA)的乳化特性,并以其为乳化剂构建负载番茄红素的稳定纳米乳液体系。研究结果表明:溶解温度70℃,淀粉浓度为30%(w/w)时,OSA变性淀粉的乳化性能最佳。以其为乳化剂,当油相(中链甘油三酯,MCT)中番茄红素的质量浓度为0.1%(w/w),油水比1∶9时,通过高压均质得到的纳米乳液粒径120 nm,番茄红素负载率63%,经过一个月的储藏后,乳液粒径增加到160 nm,增长幅度小于34%,性状稳定,没有油相析出,表明OSA变性淀粉适合作为构建安全稳定纳米乳液的乳化剂。
- OSA变性淀粉 /
- 乳化特性 /
- 纳米乳液 /
- 稳定性
Abstract: In this research,octenyl succinate anhydride modified starch( OSA starch) was chosen as emulsifier to prepare a nanoemulsion system to contain lycopene and the emulsifying characteristics of OSA starch were determined.The result showed that OSA starch showed an optimal emulsifying characteristics when dissolved at 70 ℃ with 30%( w/w) concentration.Nanoemulsions using OSA modified starch as emulsifier were prepared by high-pressure homogenization with particle size of about 120 nm,where the rate of oil to aqueous phase was 1∶ 9( w/w),lycopene( 0.1%,w/w) in MCT and the lycopene retention was 63%.After 30 days of storage at room temperature,the particle sizes was increased to 160 nm with the growth of less than34%,and there was no obvious phase separation for the sample,indicating that OSA modified starch was a suitable emulsifier for the preparation of nanoemulsions.
- OSA modified starch /
- emulsifying characteristics /
- nanoemulsions /
- stability

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