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中國精品科技期刊2020

黃原膠對檸檬醛Pickering乳液膜制備及其理化性能的影響

李學紅 高素利 于國強 藏開 王晨 王相凡 丁紅營

李學紅,高素利,于國強,等. 黃原膠對檸檬醛Pickering乳液膜制備及其理化性能的影響[J]. 食品工業科技,2022,43(16):59?64. doi:  10.13386/j.issn1002-0306.2021110164
引用本文: 李學紅,高素利,于國強,等. 黃原膠對檸檬醛Pickering乳液膜制備及其理化性能的影響[J]. 食品工業科技,2022,43(16):59?64. doi:  10.13386/j.issn1002-0306.2021110164
LI Xuehong, GAO Suli, YU Guoqiang, et al. Effect of Xanthan Gum on the Preparation and Physicochemical Properties of Citral Pickering Emulsion Film[J]. Science and Technology of Food Industry, 2022, 43(16): 59?64. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110164
Citation: LI Xuehong, GAO Suli, YU Guoqiang, et al. Effect of Xanthan Gum on the Preparation and Physicochemical Properties of Citral Pickering Emulsion Film[J]. Science and Technology of Food Industry, 2022, 43(16): 59?64. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110164

黃原膠對檸檬醛Pickering乳液膜制備及其理化性能的影響

doi: 10.13386/j.issn1002-0306.2021110164
基金項目: 2021年河南省科技攻關項目(212102110089);2021校企合作項目。
詳細信息
    作者簡介:

    李學紅(1969?),女,博士,教授,研究方向:食品加工,E-mail:lixhchina@163.com

    通訊作者:

    丁紅營(1974?),男,本科,工程師,研究方向:煙草加工,E-mail:dinghongying@126.com

  • 中圖分類號: TS224

Effect of Xanthan Gum on the Preparation and Physicochemical Properties of Citral Pickering Emulsion Film

  • 摘要: 本文以β-環糊精為乳化劑、黃原膠為外相穩定劑,通過高速均質法制備檸檬醛的水包油Pickering乳液,將乳液加入殼聚糖膜液中流延制備檸檬醛乳液薄膜,研究黃原膠添加對膜制備及其理化性能的影響。結果表明,相比未添加黃原膠乳液,乳液中添加0.2%和0.4%的黃原膠可以使膜中檸檬醛油滴粒徑從2.06 μm分別降低至0.71和0.61 μm,油滴分布密度增大并有效防止了乳液制膜過程中油析現象的發生,同時乳液膜的透光率從39%增加至43%~44%。相比未添加黃原膠膜,雖然添加0.2%和0.4%黃原膠的膜水蒸氣透過性從12.02 g·mm/(dm2kPa)分別升高至13.58和14.32 g·mm/(dm2kPa),但膜的拉伸強度從5.85 MPa分別提高至6.96和8.77 MPa,膜的斷裂伸長率也從28.87%分別提升至29.43%和32.16%,這說明乳液中黃原膠的加入可顯著改善膜的機械性能,但也使膜防潮性能有所降低。膜的檸檬醛釋放實驗則表明,黃原膠的添加可強化乳液膜對檸檬醛的緩釋作用。
  • 圖  1  檸檬醛Pickering乳液及乳液膜的外觀形貌

    Figure  1.  Appearance of citral Pickering emulsion and emulsion film with various xanthan gum

    注:a為殼聚糖空白膜;b、c和d分別為黃原膠添加量為0%、0.2%和0.4%的乳液及其所制膜。

    圖  2  黃原膠添加對乳液膜的微觀結構的影響

    Figure  2.  Effect of xanthan gum addition on the microstructure of the emulsion film

    注:乳液添加量為3%,標尺最小刻度為10 μm。

    圖  3  黃原膠添加對乳液膜粒徑的影響

    Figure  3.  Effect of xanthan gum addition on the particle size of the emulsion film

    注:乳液添加量為3%。

    圖  4  黃原膠添加對膜厚度及膜透光率的影響

    Figure  4.  Effect of xanthan gum addition on film thickness and film transmittance

    圖  5  黃原膠添加對乳液膜水蒸氣透過率的影響

    Figure  5.  Effect of xanthan gum addition on the WVP of the emulsion film

    圖  6  黃原膠添加對膜拉伸強度及斷裂伸長率的影響

    Figure  6.  Effect of xanthan gum addition on TS and EB of the emulsion film

    圖  7  黃原膠添加對膜檸檬醛緩釋特性的影響

    Figure  7.  Effect of xanthan gum addition on slow-release of citral from the emulsion film

    表  1  黃原膠添加對檸檬醛Pickering乳液膜色澤的影響

    Table  1.   Effect of xanthan gum addition on the color of the emulsion film

    乳液膜L*a*b*
    0膜100.1±0.04b9.66±0.05c0.45±0.05a
    0.2膜100.2±0.09b9.84±0.11b0.26±0.06b
    0.4膜100.4±0.08a9.97±0.06ab0.16±0.04c
    注:同列不同小寫字母表示差異顯著(P<0.05)。
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  • 收稿日期:  2021-11-16
  • 網絡出版日期:  2022-08-11
  • 刊出日期:  2022-08-11

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