芋头淀粉及其稳定化Pickering乳液的性质表征

为了探究芋头淀粉能否稳定Pickering乳液，通过粒径分析、接触角测定、Zeta电位测定等方法表征芋头淀粉的理化性质，然后以液体石蜡为油相，芋头淀粉为单一乳化剂，考察其乳液的理化性质，同时与粳米、玉米、小麦和山药淀粉进行比较。结果表明:芋头淀粉的平均粒径最小（2.29 μm），颗粒呈不规则形状和多边形态；摩尔质量最小且分布均匀；持油、持水率最高，分别为158.33%、136.24%；三相接触角为36.60°，Zeta电位为-25.63 mV。在芋头淀粉水分散液质量浓度20 mg/mL、油相分数50%、分散强度10000 r/min和分散4 min条件下制备的Pickering乳液能在30 d内保持稳定，且储藏过程测量到的乳滴粒径最小（34.64~52.20 μm），其乳液的流变学测定显示形成了较弱的乳液网络结构。综上，芋头淀粉可以有效稳定Pickering乳液，有望进一步开发作为稳定剂或乳化剂应用到食品中。

Characterization of Taro Starch and Its Stabilized Pickering Emulsion

To investigate whether taro starch can stabilize Pickering emulsion, the physicochemical properties of taro starch were characterized using particle size analysis, contact angle determination and Zeta potential determination. Additionally, with liquid paraffin as the oil phase and taro starch as the single emulsifier, the physicochemical properties of the emulsion were investigated and compared with those of japonica rice, corn, wheat and yam starches. The results showed that the average particle size of taro starch was the smallest (2.29 μm), and the particles presented irregular and multilateral shapes. The molar mass of taro starch was the minimum and evenly distributed, and the oil and water holding rates were the highest, 158.33% and 136.24% respectively. The three-phase antenna of taro starch was 36.60°, and the Zeta potential was -25.63 mV. The Pickering emulsion prepared under the mass concentration of taro starch water dispersion of 20 mg/mL, the oil-phase fraction of 50%, dispersion strength of 10000 r/min and dispersion time of 4 min could remain stable within 30 d, and the particle size of the emulsion droplets was the smallest (34.64~52.20 μm) during storage. Moreover, the rheological measurement of the taro starch-based Pickering emulsion showed that a weak emulsion network structure was formed. In conclusion, taro starch can effectively stabilize Pickering emulsion and is expected to be further developed as a stabilizer or emulsifier for food applications.