摘要
以重质碳酸钙作为颗粒稳定剂制备O/W型Pickering乳液,利用球磨法获得不同尺寸的碳酸钙,研究碳酸钙颗粒粒度、颗粒浓度、油相比例对乳液类型、稳定性、微观形貌及流变学特性的影响。结果表明:球磨后不同粒度的碳酸钙均能稳定Pickering乳液,且该乳液具有一定的储存稳定性,固体颗粒粒径对乳液性质有一定的影响,乳液粒径随固体颗粒粒径的增大而增大;随固体颗粒浓度的增大,乳液的乳析指数、乳液粒径以及乳液黏度均减小,但当固体颗粒浓度达到9g/100 mL以上时,增加颗粒浓度对乳液粒径影响不大;增大油相比例会使乳析指数减小、乳液粒径和黏度增大。
CaCO3 was used as stabilizer to prepare O/W Pickering emulsions.CaCO3 of different particle size were obtained by ball milling method,and the effects were investigated from the particle size,particle concentration and ratio of water to oil on type,stability,micro-morphology and rheology property of the emulsions.The results indicated that Ball-milled CaCO3 can stabilize Pickering emulsions,and the emulsion was stable after long-term storage.Particle size of CaCO3 had effect on the stability of emulsions and drop size of the emulsion increased with expansion of the particle size.When particle concentration was increased,the creaming index,drop size of emulsions decreased,but the viscosity of the emulsions increased.However,when CaCO3 concentration > 9 g/100 mL,there was little influence of particle concentration on drop size.Emulsion index,drop size andviscosity of emulsions grew with the increase of the ratio of water to oil.
作者
刘杏念
王凌
李斌
李晶
魏先领
LIU Xing-nian;WANG Ling;LI Bin;LI Jing;WEI Xian-ling(College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei 430070 China)
出处
《食品与机械》
北大核心
2019年第4期20-25,112,共7页
Food and Machinery
基金
国家自然科学基金项目(编号:31301451)
中央高校基本科研业务费专项资金资助项目(编号:2662016PY121)
