藻酸丙二醇酯与黄原胶乳化稳定水包油乳液
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摘要
为探究不同质量比的藻酸丙二醇酯与黄原胶的混合物对以30 MPa高压均质处理作为制备方法的5%椰子油水包油乳液的稳定性的影响,通过测量椰子油与多糖溶液之间的界面张力来确定不同质量比的藻酸丙二醇酯与黄原胶形成的混合物对油水之间界面活性的影响。通过测定水包油乳液的表观黏度、平均粒径、粒径分布、微观结构变化来判断乳化剂的质量比对水包油的稳定性的影响。研究表明,藻酸丙二醇酯与黄原胶形成的混合物能有效降低椰子油与水之间的界面张力。在7 d的贮藏期内,大部分质量比的藻酸丙二醇酯与黄原胶的混合物能够维持水包油乳液的稳定性,当藻酸丙二醇酯与黄原胶之间的质量比为3︰7时, 5%椰子油水包油乳液具有最好的稳定性。
The main purpose of this study was to investigate the effect of the proportions between propylene glycol alginate and xanthan gum on the stability of a 5% coconut oil oil-in-water emulsion prepared by high pressure homogenization at 30 MPa. The effect of the proportions of propylene glycol alginate and xanthan gum on the interfacial activity was determined by measuring the interfacial tension between the coconut oil and the polysaccharide solution. The influence of the mass ratio of the emulsifier on the stability of the oil-in-water was determined by measuring the apparent viscosity, average particle size,particle size distribution and microstructure changes of the oil-in-water emulsion. This studies had shown that the mixture of propylene glycol alginate and xanthan gum could effectively reduce the interfacial tension between coconut oil and water.During the 7 d-storage, the most of the mixture of propylene glycol alginate and xanthan gum could maintain the stability of the oil-in-water emulsion. At the time, the 5% coconut oil oil-in-water emulsion had the best stability when the mass ratio between propylene glycol alginate and xanthan gum is 3︰7.
The main purpose of this study was to investigate the effect of the proportions between propylene glycol alginate and xanthan gum on the stability of a 5% coconut oil oil-in-water emulsion prepared by high pressure homogenization at 30 MPa. The effect of the proportions of propylene glycol alginate and xanthan gum on the interfacial activity was determined by measuring the interfacial tension between the coconut oil and the polysaccharide solution. The influence of the mass ratio of the emulsifier on the stability of the oil-in-water was determined by measuring the apparent viscosity, average particle size,particle size distribution and microstructure changes of the oil-in-water emulsion. This studies had shown that the mixture of propylene glycol alginate and xanthan gum could effectively reduce the interfacial tension between coconut oil and water.During the 7 d-storage, the most of the mixture of propylene glycol alginate and xanthan gum could maintain the stability of the oil-in-water emulsion. At the time, the 5% coconut oil oil-in-water emulsion had the best stability when the mass ratio between propylene glycol alginate and xanthan gum is 3︰7.
引文
[1] BAI L, HUAN S, LI Z, et al. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions:Gum arabic, beet pectin, and corn fiber gum[J].Food Hydrocolloids, 2017, 66:144-153.
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[3] AHMED J, THOMAS L. Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/β-glucan composite doughs[J]. LWT-Food Science and Technology, 2018, 87:443-449.
[4] KURT A, TOKER O S, TORNUK F. Effect of xanthan and locust bean gum synergistic interaction on characteristics of biodegradable edible film[J]. Int J Biol Macromol, 2017,102:1035-1044.
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[6] BAI L, HUAN S, GU J, et al. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers:Saponins, phospholipids, proteins, and polysaccharides[J]. Food Hydrocolloids, 2016, 61:703-711.
[7] DI MATTIA C D, SACCHETTI G, MASTROCOLA D,et al. Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions[J]. Food Hydrocolloids, 2010,24(6/7):652-658.
[8]PERESSINID,PINM,SENSIDONIA.Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids[J]. Food Hydrocolloids,2011, 25(3):340-349.
[9] MCCLEMENTS D J. Critical review of techniques and methodologies for characterization of emulsion stability[J].Crit Rev Food Sci Nutr, 2007, 47(7):611-649.
[10]刘伟,宋弋,张洁,等.高压均质在食品加工中的研究进展[J].食品研究与开发, 2017(24):213-219.
[11] JUTTULAPA M, PIRIYAPRASARTH S, TAKEUCHI H, et al. Effect of high-pressure homogenization on stability of emulsions containing zein and pectin[J]. Asian Journal of Pharmaceutical Sciences, 2017, 12(1):21-27.
[12] SHAO P, ZHU Y, JIN W. Physical and chemical stabilities ofβ-caroteneemulsionsstabilizedbyUlvafasciata polysaccharide[J]. Food Hydrocolloids, 2017, 64:28-35.
[13]DESPLANQUESS,RENOUF,GRISELM,etal.Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions[J].Food Hydrocolloids, 2012, 27(2):401-410.
[2]鲁梦齐,向东.椰子油微乳的制备及其性质研究[J].食品与发酵工业, 2017(4):171-176.
[3] AHMED J, THOMAS L. Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/β-glucan composite doughs[J]. LWT-Food Science and Technology, 2018, 87:443-449.
[4] KURT A, TOKER O S, TORNUK F. Effect of xanthan and locust bean gum synergistic interaction on characteristics of biodegradable edible film[J]. Int J Biol Macromol, 2017,102:1035-1044.
[5] CHEN Y C, CHEN C C, HSIEH J F. Propylene glycol alginate-induced coacervation of milk proteins:A proteomics approach[J]. Food Hydrocolloids, 2016, 53:233-238.
[6] BAI L, HUAN S, GU J, et al. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers:Saponins, phospholipids, proteins, and polysaccharides[J]. Food Hydrocolloids, 2016, 61:703-711.
[7] DI MATTIA C D, SACCHETTI G, MASTROCOLA D,et al. Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions[J]. Food Hydrocolloids, 2010,24(6/7):652-658.
[8]PERESSINID,PINM,SENSIDONIA.Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids[J]. Food Hydrocolloids,2011, 25(3):340-349.
[9] MCCLEMENTS D J. Critical review of techniques and methodologies for characterization of emulsion stability[J].Crit Rev Food Sci Nutr, 2007, 47(7):611-649.
[10]刘伟,宋弋,张洁,等.高压均质在食品加工中的研究进展[J].食品研究与开发, 2017(24):213-219.
[11] JUTTULAPA M, PIRIYAPRASARTH S, TAKEUCHI H, et al. Effect of high-pressure homogenization on stability of emulsions containing zein and pectin[J]. Asian Journal of Pharmaceutical Sciences, 2017, 12(1):21-27.
[12] SHAO P, ZHU Y, JIN W. Physical and chemical stabilities ofβ-caroteneemulsionsstabilizedbyUlvafasciata polysaccharide[J]. Food Hydrocolloids, 2017, 64:28-35.
[13]DESPLANQUESS,RENOUF,GRISELM,etal.Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions[J].Food Hydrocolloids, 2012, 27(2):401-410.