本文選題：淀粉納米晶　切入點(diǎn)：季銨鹽殼聚糖　出處：《精細(xì)化工》2016年12期

【摘要】：為了提高淀粉納米晶(SNC)與季銨鹽殼聚糖(QCS)共同穩(wěn)定的Pickering乳液在p H變化時(shí)的穩(wěn)定性,以陰離子多聚糖海藻酸鈉和果膠為原料,通過靜電作用對(duì)乳液進(jìn)行表面修飾,制得兩種Pickering乳液。通過測定乳液粒徑、Zeta電位和體外消化情況,對(duì)乳液的穩(wěn)定性和消化特性進(jìn)行了表征。結(jié)果顯示:當(dāng)水相中海藻酸鈉和果膠質(zhì)量分?jǐn)?shù)均為0.1%(以水相為基準(zhǔn))時(shí),修飾后的兩種Pickering乳液在p H=2~7內(nèi)均能保持粒徑不變,且該乳液在25℃下放置90 d,粒徑無變化,無乳析現(xiàn)象發(fā)生。此外,在體外模擬消化條件下,陰離子多聚糖的加入還能抑制Pickering乳液中油脂和淀粉的消化。
[Abstract]:In order to improve the stability of Pickering emulsion stabilized by starch nanocrystalline and quaternary ammonium chitosan, the surface of the emulsion was modified with anionic polyglycan alginate and pectin by electrostatic action. Two kinds of Pickering emulsions were prepared. The stability and digestibility of the emulsions were characterized by measuring their particle size and in vitro digestibility. The results showed that when the mass fraction of sodium alginate and pectin in aqueous phase was 0.1 (based on water phase), The particle size of the modified Pickering emulsion remained unchanged in the presence of pH2O7, and when the emulsion was placed at 25 鈩，

本文編號(hào)：1673127