共查询到17条相似文献,搜索用时 218 毫秒
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Pickering乳液是一种由固体颗粒分散,稳定于水相和油相的乳液。食品级固体颗粒采用多糖、蛋白质与多酚复合形成用于稳定Pickering乳液。文章从食品级固体颗粒的分类与制备方法,论述固体颗粒结合机制与Pickering乳液的应用,并从构成Pickering乳液固体颗粒、水相和油相三方面因素对乳液稳定性的影响进行综述,分析产生Pickering乳液类型。由食品级固体颗粒的湿润性(接触角)、尺寸及形状、表面电荷和颗粒的浓度,水相的pH值与盐离子浓度,油相的种类和体积分数,论述阐明Pickering乳液的稳定机制。最后对食品级Pickering乳液的应用及其发展趋势给予展望,为食品级Pickering乳液的研究前景提供思路。 相似文献
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纤维素作为一种可再生资源,具有来源广泛、绿色环保、可生物降解性、生物相容性等优点。研究发现,由固体颗粒作为稳定剂制备的乳液较传统表面活性剂稳定的乳液具有更高的稳定性,而纤维素凭借其生物相容性、来源广、绿色环保等优点,成为一种良好的Pickering乳液稳定剂,同时纤维素作为一种天然的可食用膳食纤维,在食品领域中具有广阔的应用前景。本文综述不同种类纤维素稳定Pickering乳液的特点,介绍不同处理方式赋予纳米纤维素稳定Pickering乳液不同的性能,并对纳米纤维素基乳液在制备食品级高分子材料、制备新型低热量食品、输送生物活性物质及辅助消化等食品领域的应用进行叙述,为拓宽纤维素基Pickering乳液应用提供参考。 相似文献
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Pickering乳液是一种以固体颗粒为乳化剂制成的乳液。与常规乳液相比,Pickering乳液具有潜在的优越性,其良好的物理稳定性可有效防止液滴聚结。本文主要综述了影响Pickering乳液稳定性的各类因素以及稳定Pickering乳液的各类食品级胶体颗粒。Pickering颗粒的高密度可以帮助调整高糖高密度的连续相和低密度芳香油之间的密度差异,保证体系的稳定,Pickering乳液还可以在乳液形成之后发生改性,为乳液带来更多功能。Pickering乳液是食品乳液工程研究中一种有前途的研究物质,对食品乳液的研发和加工将有其独特的推动作用。 相似文献
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Pickering乳液是以超细固体颗粒作为乳化剂制得的乳状液,具有乳化剂用量低、稳定性高、环境友好等优点,同时对活性物质具有良好的包载、缓释能力,在食品包装领域应用前景广阔。本文介绍了4种食品级天然纳米粒子(蛋白、多糖、脂质和多酚)稳定Pickering乳液的机理及其应用效果;综述了Pickering乳液在食品包装中的应用研究现状,基于机械性能、阻隔性能、抑菌和抗氧化性能等方面分析了Pickering乳液的加入对食品包装膜品质的影响;并对Pickering乳液在食品包装领域的研究方向进行了展望,以期推动Pickering乳液在食品包装领域的研究和应用。 相似文献
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由于Pickering乳液的优良环保性、抗聚结稳定性以及在生物活性药物输送方面的潜在应用,其在化妆品、食品等领域受到广泛关注.相比较于传统乳液,Pickering乳液不含任何表面活性剂,具有安全稳定的特性.考虑到毒性和食品安全问题,无机粒子和合成粒子的应用受到很大限制.在稳定乳液方面,Pickering粒子在界面处的吸... 相似文献
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为研究超声预处理对花生分离蛋白微凝胶颗粒(peanut protein isolate microgel particles,PPIMP)结构及其Pickering乳液特性的影响,选择超声功率为500 W,处理时间为10、20、30、40 min,通过粒径、Zeta电位、表面疏水性、红外光谱、乳化性等分析PPIMP的结构变化,并对其稳定的Pickering乳液的粒径分布、稳定性指数、流变特性进行系统表征。结果表明,超声时间为20 min时,PPIMP具有最小的粒径、最大的表面疏水性、乳化性和乳化稳定性,PPIMP的α-螺旋相对含量增加、β-折叠相对含量降低,蛋白质间的氢键被超声破坏,蛋白质分子展开。以PPIMP稳定的65%、70%、75%、80%油相体积分数的Pickering乳液,表现出典型非牛顿假塑性行为。油相体积分数为80%时,Pickering乳液最稳定。本研究结果证实了PPIMP可以作为一种有效的Pickering乳液稳定剂,有助于基于PPIMP高稳定性Pickering乳液的制备及在食品中的应用。 相似文献
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Pickering乳液是指由纳米/微米级粒子稳定的乳液。近年来,Pickering乳液因其独特的稳定性,以及在食品、药品中的包埋、载运和质地改良等方面的潜在应用,逐渐成为食品研究领域的热点。本文结合食品级Pickering粒子的相关性质解释了其稳定机制,包括三相接触角理论、吸附理论和空间屏障理论等,并分析了环境因素如温度、pH值和盐浓度等对乳液制备及稳定性的影响;综述了近年来开发的一系列食品级Pickering粒子的制备方式、性质及其实际应用情况,以期推动Pickering乳液在食品领域的研发及工业应用。 相似文献
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Jingyun Zhao Yalei Dai Jin Gao Qianchun Deng Chuyun Wan Bin Li Bin Zhou 《International Journal of Food Science & Technology》2022,57(5):2819-2829
There was an extensive interest in food-grade Pickering emulsions formulated by natural stabilisers owing to the gradual growing demand for pursuing green-label products. Based on this, the desalted duck egg white nanogels (DEWN) combined with κ-carrageenan (CAR) (CAR/DEWN) were used as stabilisers to prepare environment-friendly Pickering emulsions. The DEWN and CAR/DEWN as well as the particles-stabilised emulsions were all characterised. Compared with the DEWN- and CAR-stabilised emulsions, Pickering emulsions based on CAR/DEWN were investigated to illustrate the long-term stability according to the results of visual appearance, static multiple light scattering and centrifugation experiments. In addition, CAR/DEWN could prepare stable high internal phase emulsions, which may give a new perspective for nutraceutical or drug encapsulation and delivery. Adding CAR to the DEWN not only increased the apparent viscosity of the emulsions to 122.2% but also enhanced the thixotropic recovery rate to 87.7%. In general, CAR/DEWN as stabilisers significantly promoted the Pickering emulsions' properties, and provided a possibility for the application of Pickering emulsion in foods. 相似文献
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Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility 总被引:2,自引:0,他引:2
Chuan-He Tang 《Critical reviews in food science and nutrition》2017,57(12):2636-2679
Soy proteins as important food ingredients exhibit a great potential to be widely applied in food formulations, due to their good nutrition, functional properties and health effects. The knowledge about the structure–function relationships of these proteins is crucial for their applications, but still very scant, especially that on their molecular mechanism of emulsification. The purpose of this review is to present a comprehensive summary of the knowledge about emulsifying and interfacial properties of soy proteins, achieved during the past decades, and particularly to provide an insight in understanding the role of conformational flexibility in their emulsifying properties. The interplays between the emulsifying and interfacial properties are also elucidated. For these proteins, the conformational flexibility rather than the surface hydrophobicity is the crucial parameter determining their emulsification performance. On the other hand, evidence is fast growing to indicate that because of the insoluble nature, soy proteins are a kind of unique materials to perform as food-grade Pickering stabilizers. The knowledge about the Pickering emulsion stabilization is distinctly different from that for conventional emulsions stabilized by soy proteins. Thus, different strategies should be employed to develop soy proteins into a kind of effective emulsifiers, depending on the preference of emulsification performance or emulsion stability. 相似文献
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为提高乳液稳定性,采用纳米SiO2改性明胶(gelatin,GE)、大豆分离蛋白、壳聚糖和阿拉伯胶(gum arabic,GA)制备茶油乳液。以乳化活性、乳化稳定性、离心稳定性、平均粒径、流变特性为考察指标,探究质量分数3.000%的纳米SiO2对4 种大分子材料复合乳液性质的影响,并对乳液的微观结构及油滴分布进行观察。结果表明,纳米SiO2能增强乳液稳定性,其中GE-纳米SiO2复合乳液综合性质最佳。添加纳米SiO2后乳化活性和乳化稳定性显著增加(P<0.05),离心稳定性降低68.444%。平均粒径为8.472 μm,乳液粒径最小且分布均匀,表面光滑呈球状。流变表现为典型的弱凝胶特性,稳定性良好。研究结果可为天然高分子和纳米SiO2乳液的制备和应用提供实践基础。 相似文献