改性淀粉基鲢鱼油皮克林乳液的制备及其理化特性研究

为提高鲢鱼鱼糜加工副产物-鲢鱼脂肪的利用率,以六种改性淀粉为固体颗粒、鲢鱼油为油相制备皮克林乳液,考察了淀粉种类、淀粉添加量(1%、2%、3%、4%、5%,w/w)、油水比(0.1、0.2、0.3、0.4、0.5、0.6,w/w)和离子强度(氯化钠浓度:0、0.1、0.2、0.3、0.4、0.5 mol/L)对乳液的理化特性(粒径、Zeta电位、乳化特性、稳定性、流变特性、微观结构)的影响。结果表明,六种改性淀粉中,辛烯基琥珀酸玉米淀粉颗粒粒径最小(146.73 nm),接触角最大(71.5°),制备的皮克林乳液最稳定。油水比和淀粉添加量显著影响了乳液的理化特性,较高的油水比(0.5～0.6)和淀粉添加量(4%～5%)使乳液表现出凝胶特性,适量(0.3～0.5 mol/L)氯化钠的添加可促进乳液微絮凝,增强乳液稳定性。乳液CLSM观察微观结构发现,乳液液滴的粒径随淀粉添加量的增加而减小,在2%～5%淀粉添加量下可观察到油滴被淀粉颗粒完全包裹,形成了致密的界面膜。油水比、淀粉添加量和氯化钠浓度分别为0.5、4%和0.4 mol/L时,乳液性能较佳。本研究可为功能性乳液配料的制备及其在功能...

Preparation of Modified Starch-Based Silver Carp Oil Pickering Emulsion and Its Physicochemical Properties

In order to improve the utilization rate of silver carp fat, a by-product of silver carp surimi processing, the modified starch-based Pickering emulsion was prepared with six modified starches as solid particles and silver carp oil as oil phase. The effects of starch type, starch amount (1%, 2%, 3%, 4%, 5%, w/w), oil-to-water ratio (0.1, 0.2, 0.3, 0.4, 0.5, 0.6, w/w) and ionic strength (NaCl concentration: 0, 0.1, 0.2, 0.3, 0.4, 0.5 mol/L) on the emulsion physicochemical properties (including particle size, Zeta potential, emulsifying properties, stability, rheological properties, and microstructure) were investigated. The results showed that, among the six modified starches, the octenyl succinic anhydride modified corn starch had the smallest particle size (146.73 nm) and the largest contact angle (71.5°), and its Pickering emulsion had the best stability. The oil-water ratio and starch amount significantly affected the physiochemical properties of the prepared emulsion, and the emulsion had gel properties at the higher level of oil-water ratio (0.5~0.6) and starch amount (4%~5%). The addition of an appropriate amount (0.3~0.5 mol/L) of sodium chloride could promote the micro-flocculation of the emulsion and enhance the stability of the emulsion. The emulsion microstructure observed by confocal laser microscopic (CLSM) revealed that the particle size of the emulsion droplets decreased with the increase of starch amount, and the oil droplets were completely wrapped by modified starch particles and formed a dense interfacial film at the addition of 2%~5% starch. In conclusion, the better performance of Pickering emulsion was achieved at the oil-water ratio 0.5, starch amount 4% and sodium chloride concentration 0.4 mol/L, respectively. The study provides a reference for the preparation of fish oil Pickering emulsion and improves its application in functional food.