阴离子多聚糖修饰Pickering乳液的制备及表征

为了提高淀粉纳米晶(SNC)与季铵盐壳聚糖(QCS)共同稳定的Pickering乳液在p H变化时的稳定性,以阴离子多聚糖海藻酸钠和果胶为原料,通过静电作用对乳液进行表面修饰,制得两种Pickering乳液。通过测定乳液粒径、Zeta电位和体外消化情况,对乳液的稳定性和消化特性进行了表征。结果显示:当水相中海藻酸钠和果胶质量分数均为0.1%(以水相为基准)时,修饰后的两种Pickering乳液在p H=2~7内均能保持粒径不变,且该乳液在25℃下放置90 d,粒径无变化,无乳析现象发生。此外,在体外模拟消化条件下,阴离子多聚糖的加入还能抑制Pickering乳液中油脂和淀粉的消化。

Preparation and characterization of Pickering emulsions modified by anionic polysaccharides

In order to improve the stability of Pickering emulsions stabilized by starch nanocrystal (SNC) and quaternary chitosan (QCS) in response to the change of pH, anionic polysaccharides, sodium alginate and pectin, were used to modify the emulsion droplet surfaces by electrostatic interaction. The stability and digestion properties of these Pickering emulsions were characterized by droplet size, zeta potential and in vitro digestion profiles. The results showed that when the concentration of sodium alginate and pectin in water phase was constant at 0.1% by weight, the droplet sizes of Pickering emulsions after modification were almost unchanged at pH 2~7, and the creaming would be not occurred after a period of 90 days storage at 25°C with a constant of droplet size. Besides, the addition of anionic polysaccharides could inhibit the digestion of lipids and SNCs during in vitro digestion.