食品与发酵工业 >

2019 , Vol. 45 >Issue 22: 76 - 82

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020221

研究报告

水解制备细菌纤维素纳米纤维及纳米纤维稳定的Pickering乳液特性

  • 刘子菲 ,
  • 路苹 ,
  • 高子乔 ,
  • 贾梅杰 ,
  • 翟希川 ,
  • 林德慧 ,
  • 杨兴斌
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  • (陕西师范大学,陕西省食品绿色加工与安全控制工程实验室,陕西 西安,710119)
本科生(林德慧副教授为通讯作者,E-mail;lindehui504@snnu.edu.cn)。

收稿日期: 2019-02-17

  网络出版日期: 2020-02-16

基金资助

国家自然科学基金青年项目(C31701662)

收起

Hydrolysis preparation of bacterial cellulose nanofibersand its characteristics of the Pickering emulsions

  • LIU Zifei ,
  • LU Ping ,
  • GAO Ziqiao ,
  • JIA Meijie ,
  • ZHAI Xichuan ,
  • LIN Dehui ,
  • YANG Xingbin
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  • (State Laboratory of Shaanxi Food Green Processing and Safety Control Engineering, Shaanxi Normal University, Xi'an 710119, China)

Received date: 2019-02-17

  Online published: 2020-02-16

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摘要

针对盐酸水解细菌纤维素制备纳米纤维过程中如何确定最佳水解条件的问题,应用响应面分析法,优化了影响纳米纤维粒径的关键工艺,分析了影响因素之间的交互作用,建立了水解过程的实验数学模型,得出最佳的水解条件。分析表明,盐酸浓度、温度、料液比对纳米纤维的粒径影响显著,通过优化得出最佳水解条件为:盐酸浓度2.87 mol/L,温度61.72 ℃,时间3.50 h,料液比1∶7.51 (g∶mL)。实验得到的纳米纤维粒径(520 nm)与模型的预测值(508 nm)吻合较好。进一步通过纳米纤维制备Pickering乳液,常温放置4周和给定温度变化下,乳液粒径均无显著变化。整个实验表明,最佳水解条件下制备的纳米纤维素稳定的Pickering乳液具备良好的稳定特性,在食品工业中具有较大的应用潜力。

关键词： 细菌纤维素; 纳米纤维; 响应面分析法; Pickering乳液; 稳定性

本文引用格式

刘子菲 , 路苹 , 高子乔 , 贾梅杰 , 翟希川 , 林德慧 , 杨兴斌 . 水解制备细菌纤维素纳米纤维及纳米纤维稳定的Pickering乳液特性[J]. 食品与发酵工业, 2019 , 45(22) : 76 -82 . DOI: 10.13995/j.cnki.11-1802/ts.020221

Abstract

In this study, the conditions relating to particle size of nanofibers from hydrochloric acid hydrolyzing bacterial cellulose was optimized through response surface methodology. The experimental mathematical model of the hydrolysis process was established and interaction between significant parameters was analyzed. The results indicated the concentration of hydrochloric acid, the hydrolysis temperature and the ratio of solid to liquid had significant effects on the particle size of nanofibers. The optimum hydrolysis conditions as following: the concentration of hydrochloric acid was 2.87 mol/L, the temperature was 61.72 ℃, the time was 3.50 h, and the ratio of solid to liquid was 1∶7.51 (g∶mL). The particle size (520 nm) of the nanofibers obtained was congruous to the predicted result of the model (508 nm). Furthermore, the obtained nanofibers were used to prepare the Pickering emulsions, and the particle sizes of the prepared emulsions did not change significantly after 4 weeks of storage at selected temperatures in the study. In conclusion, the Pickering emulsion prepared in the present work exhibited remarkable stability and great application potential in the food industry.

Key words： bacterial cellulose; nano-fibers; response surface analysis; Pickering emulsions; stability

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