摘要
以天然皂皮皂苷为乳化剂,采用激光散射技术、动态流变学以及激光共聚焦显微技术探究了乳滴粒径皂皮皂苷质量分数对高内相乳液凝胶(HIPE-gels)及其模板制备的油凝胶流变特性和微结构的影响。结果表明:HIPE-gels和油凝胶均表现出剪切稀化特性,油滴间形成非共价物理交联的弹性凝胶结构;随粒径减小,乳滴堆积紧密,赋予HIPE-gels和油凝胶更强的凝胶网络结构和黏弹性;皂皮皂苷质量分数较低(≤1.5%)时,乳滴间的静电排斥作用对HIPE-gels的黏弹性和强度起主导作用,当皂皮皂苷质量分数较高(>1.5%)时,游离皂皮皂苷分子提高了HIPE-gels的凝胶强度,而油凝胶强度随乳滴粒径减小和皂皮皂苷质量分数的增加得到强化。
The effects of the droplet size and biosurfactant(Quillaja saponin, QS) mass fraction on the rheological properties and microstructure of high internal phase emulsion gels(HIPE-gels) and oleogels produced with the HIPE-gels were studied using laser scattering technology, dynamic rheology and laser confocal microscopy. The results showed that both the HIPE-gels and oleogels were fabricated by a non-covalent physical crosslink among oil droplets, and exhibited a shear-thinning behavior. With the emulsion droplet size decreasing, the dispersed oils were packed more tightly, resulting in a stronger network structure with high viscoelasticity of the HIPE-gels and oleogels. When the QS mass fraction was less than or equal to the critical concentration of 1.5%, the electrostatic repulsion among the emulsion droplets played a dominated role in the viscoelasticity and strength of HIPE-gels. Subsequently, increasing QS mass fraction above 1.5%, the free QS molecules were attributed to the formation of a stronger gel strength of HIPE-gels. However, the gel strength of oleogels fabricated from emulsion templates stabilized solely by QS increased with the emulsion droplet size decreasing and the QS mass fraction increasing.
作者
宁雪莹
陈小威
马传国
NING Xueying;CHEN Xiaowei;MA Chuanguo(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2021年第7期27-33,40,共8页
China Oils and Fats
基金
国家自然科学基金资助项目(31801461)
河南工业大学高层次人才科研启动基金(2018BS083)。
关键词
皂皮皂苷
乳滴粒径
高内相乳液凝胶
乳液模板
油凝胶
Quillaja saponin
emulsion droplet size
high internal phase emulsion gels
emulsion template
oleogels
