| 酯化淀粉胶流变特性及其在乳液中的应用研究 |
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| 引用本文： | 王然,刘黎红,温慧颖,姜珊珊,张春玉. 酯化淀粉胶流变特性及其在乳液中的应用研究[J]. 粮食与油脂, 2020, 33(3): 40-46 |
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| 作者姓名： | 王然 刘黎红 温慧颖 姜珊珊 张春玉 |
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| 作者单位： | 长春职业技术学院食品与生物技术学院,吉林长春 130033;吉林大学生物与农业工程学院,吉林长春 130022;东北师范大学生命科学学院,吉林长春 130024 |
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| 基金项目： | 长春职业技术学院2019年度应用技术研究与开发项目(YY-2019C06、YY-2019B25)。 |
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| 摘 要： | 采用应力控制型流变仪研究了酯化改性前后不同质量浓度淀粉胶的表观黏度、动态振荡及蠕变恢复性质。利用Carreau模型拟合样品的黏度曲线,发现全部淀粉胶样品的零剪切速率黏度(η0)和无限剪切速率黏度(η∞)均具有质量浓度依赖性;利用对数线性回归模型拟合样品振荡曲线,发现酯化淀粉胶(OSG)的黏性特质优于普通淀粉胶(CSG);蠕变恢复数据表明OSG的振荡效率高于CSG。将质量浓度为15%的OSG应用于制备低脂乳液,其能有效阻止乳液脂肪球聚集,脂肪球尺寸控制在0.01~20.20μm范围内,能够有效发挥稳定乳液的作用。
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| 关 键 词： | 流变学特性 黏弹性胶体 酯化反应 玉米淀粉 乳液稳定性 |
Rheological behaviors of esterified starch gel and its application in emulsion |
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| WANG Ran,LIU Li-hong,WEN Hui-ying,JIANG Shan-shan,ZHANG Chun-yu. Rheological behaviors of esterified starch gel and its application in emulsion[J]. Cereals & Oils, 2020, 33(3): 40-46 |
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| Authors: | WANG Ran LIU Li-hong WEN Hui-ying JIANG Shan-shan ZHANG Chun-yu |
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| Affiliation: | (College of Food and Biotechnology,Changchun Vocational Institute of Technology,Changchun 130033,Jilin,China;College of Biological and Agricultural Engineering,Jilin University,Changchun 130022,Jilin,China;College of Life Science,Northeast Normal University,Changchun 130024,Jilin,China) |
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| Abstract: | The stress viscosity rheometer was used to study the apparent viscosity, dynamic oscillation and creep recovery properties of starch gel with different concentrations before and after esterification. Carreau model was used to fit the viscosity curves of the samples. The results indicated that zero shear viscosity(η0) and infinite shear viscosity(η∞) of all starch gels were mass concentration dependent. Logarithmic linear regression model was used to fit the oscillation curve of samples. The results indicated that the viscous properties of esterified starch glue(OSG) were better than those of common starch glue(CSG). Creep recovery data suggested that the oscillation efficiency of OSG was higher than that of CSG. And then, the mass concentration of 15 % OSG was applied to prepare low fat emulsion, which can effectively prevent the accumulation of emulsion fat globules. The size of the fat globules is controlled within the range of 0.01 μm to 20.20 μm, which can effectively play an vital role in stabilizing emulsion. |
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| Keywords: | rheology behavior viscoelastic gel esterification reaction corn starch emulsion stability |
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