| 季铵盐壳聚糖/淀粉纳米晶稳定Pickering乳液的研究 |
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| 引用本文： | 蒋艳伟,梁蓉,曹光群.季铵盐壳聚糖/淀粉纳米晶稳定Pickering乳液的研究[J].精细化工,2016,33(3). |
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| 作者姓名： | 蒋艳伟 梁蓉 曹光群 |
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| 作者单位： | 江南大学 化学与材料工程学院,江南大学 化学与材料工程学院 食品胶体与生物技术教育部重点实验室,江南大学 化学与材料工程学院 |
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| 基金项目： | 中央高校基本科研业务费专项资金(JUSRP11422)；国家自然科学基金青年项目(31401533) |
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| 摘 要： | 将淀粉纳米晶(SNC)与带正电的季铵盐壳聚糖(QCS)复配,制备了稳定的Pickering乳液。通过FTIR、表/界面张力、流变仪、光学显微镜、荧光显微镜分别对QCS/SNC分散液Pickering乳液的性能进行表征。结果表明,QCS通过氢键作用和静电作用吸附在SNC颗粒表面,QCS的加入使SNC水溶液的分散性提高、表面张力和界面张力降低。随着QCS质量分数的增加,乳液粒径呈现先增大后减小又增大的趋势;当QCS的质量分数为0.4%时,QCS/SNC稳定的乳液粒径最小,且室温储存30 d后仍无乳析现象。
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| 关 键 词： | 淀粉纳米晶 季铵盐壳聚糖 复配 Pickering乳液 淀粉化学品 |
| 收稿时间： | 2015/11/6 0:00:00 |
| 修稿时间： | 2016/1/13 0:00:00 |
Study on Pickering Emulsions Stabilized by Starch Nanocrystal with Quaternized Chitosan |
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| JIANG Yan-wei,LIANG rong and CAO Guang-qun.Study on Pickering Emulsions Stabilized by Starch Nanocrystal with Quaternized Chitosan[J].Fine Chemicals,2016,33(3). |
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| Authors: | JIANG Yan-wei LIANG rong and CAO Guang-qun |
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| Affiliation: | School of Chemical and Material Engineering,Jiangnan University,School of Chemical and Material Engineering, Key Laboratory of Food Colloids and Biotechnology, Ministry of Education , Jiangnan University,School of Chemical and Material Engineering,Jiangnan University |
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| Abstract: | The stable Pickering emulsions were prepared from starch nanocrystals (SNC) combined with cationic quaternized chitosan(QCS). And the properties of aqueous dispersion of QCS/SNC and Pickering emulsions were characterized by Fourier transform infrared spectroscopy( FT-IR), surface/interfical tensiometer, rheometer, optical microscope and fluorescence microscope. The results showed that QCS was absorbed on the surface of SNC through hydrogen-bonding interaction and electrical attraction. The dispersion of emulsifier was improved and the surface tension and interfacial tension of the SNC suspension aqueous decreased by the addition of QCS. With the increasing of the mass fraction of QCS, the droplet size of emulsion increased firstly, but decreased then, eventually increased again. When the mass fraction of QCS was 0.4%, the smallest droplet of emulsions was acquired, and the creaming would be not occurred even after a period of 30d storage at room temperature. |
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| Keywords: | SNC QCS combining with Pickering emulsion |
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