改性淀粉基鲢鱼油皮克林乳液的制备及其理化特性研究

李真; 王金厢; 李学鹏; 徐永霞; 米红波; 仪淑敏; 励建荣; 高瑞昌; 张宇昊

doi:10.13386/j.issn1002-0306.2022100272

改性淀粉基鲢鱼油皮克林乳液的制备及其理化特性研究

doi: 10.13386/j.issn1002-0306.2022100272

1.
渤海大学食品科学与工程学院，国家鱼糜及鱼糜制品加工技术研发分中心，辽宁锦州 121013
2.
江苏大学食品与生物工程学院，江苏镇江 212013
3.
西南大学食品科学学院，重庆 400715

基金项目: 国家自然科学基金面上项目，鱼油Pickering乳液对鱼糜肌球蛋白凝胶持水性的影响机制（32272360）。

详细信息

作者简介:
李真（1997−），男，硕士研究生，研究方向：水产品贮藏与加工，E-mail：2778201667@qq.com

通讯作者:
李学鹏（1982−），男，博士，教授，研究方向：水产品贮藏与加工，E-mail：xuepengli8234@163.com

中图分类号: TS254.4
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- 文章访问数: 35
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- 被引次数: 0
出版历程
- 收稿日期: 2022-11-01
- 刊出日期: 2023-05-01

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

1.
School of Food Science and Engineering, Bohai University, National Research and Development Sub-center for Processing Technology of Surimi and Surimi Products, Jinzhou 121013, China
2.
College of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
3.
College of Food Science, Southwest University, Chongqing 400715, China

摘要

摘要: 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性食品方面的应用提供参考。
- 改性淀粉 /
- 鲢鱼油 /
- 皮克林乳液 /
- 乳液特性 /
- 微观结构
Abstract: 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.
- modified starch /
- silver carp oil /
- Pickering emulsion /
- emulsion properties /
- microstructure

HTML全文

图 1 六种改性淀粉颗粒的粒径（A）、三相接触角（B）和制备的鲢鱼油乳液4 ℃储藏30 d的视觉外观图（C）

注：图中不同小写字母表示差异显著P<0.05,图2、图3同。

Figure 1. Particle sizes (A) and three-phase contact angles (B) and the visual appearance of emulsions stored at 4 ℃ for 30 days (C) of six modified starches

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图 2 不同影响因素下乳液的粒径和 Zeta 电位

注：A：油水比；B：淀粉添加量；C：氯化钠浓度，图3~图9同。

Figure 2. Particle size and Zeta potential of emulsions under different influencing factors

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图 3 不同影响因素下乳液的乳化能力

Figure 3. Emulsification capacity of emulsions under different influencing factors

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图 4 不同影响因素下乳液4 ℃储藏30 d的视觉外观图

Figure 4. Visual appearance of emulsions stored at 4 °C for 30 days under different influencing factors

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图 5 不同影响因素下乳液的背散射光谱图

注： A1~A6 分别代表油水比 0.1~0.6；B1~B5 分别代表淀粉添加量1%~5%；C1~C6 分别代表氯化钠浓度 0~0.5 mol/L。

Figure 5. Backscattering spectra of emulsions under different influencing factors

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图 6 不同影响因素下乳液的稳定性动力学指数

Figure 6. Stability kinetic index of emulsions under different influencing factors

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图 7 不同影响因素下乳液的粘度

Figure 7. Viscosity of emulsions under different influencing factors

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图 8 不同影响因素下乳液的储能模量

Figure 8. Energy storage modulus of emulsions under different influencing factors

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图 9 不同影响因素下乳液的损耗模量

Figure 9. Modulus of loss of emulsions under different influencing factors

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图 10 不同淀粉添加量稳定的乳液的CLSM图像（2000×）

Figure 10. CLSM images of Pickering emulsions stabilized with different starch additions (2000×)

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