以辛烯基琥珀酸(octenyl succinic anhydride,OSA)淀粉为乳化剂,植物甾醇-卵磷脂-牡丹籽油凝胶为芯材,制备了4种水包油型牡丹籽油凝胶乳液,其分散相平均粒径在1~4 μm,Zeta电位在-31 mV左右。以粒径、Zeta电位为指标,研究了pH值(3~9)、热处理(40~100 ℃)、盐离子种类(Na+、Ca2+、Al3+)及离子强度(100、200、300、400、500 mmol/L)对凝胶乳液稳定性的影响。结果表明,经酸处理后,油凝胶乳液的平均粒径和Zeta电位显著增大(电位绝对值减小),而弱碱条件对乳液粒径无显著影响,Zeta电位则逐渐减小(绝对值增加);在pH 3~9,4种凝胶乳液均表现出良好的稳定性。金属离子(Na+、Ca2+、Al3+)及其添加浓度的增加会导致凝胶乳液分散相粒径和Zeta电位增大,其中Al3+的影响最为显著,Ca2+次之,而Na+的影响较弱;金属离子对凝胶乳液稳定性的影响是Zeta电位和分散相粒径变化共同作用的结果,该研究条件下,乳液未发生明显的破乳现象。低温(4~40 ℃)处理对凝胶乳液分散相粒径和Zeta电位无显著影响;60 ℃处理30 min,会使乳液粒径增大,Zeta电位绝对值减小,但乳液仍表现出较好的稳定性,未发生破乳现象;高温区(80~100 ℃)处理30 min,凝胶乳液发生破乳现象。此外,油相中凝胶剂的比例对凝胶乳液稳定性也有一定影响,当m(甾醇)∶m(卵磷脂)=8∶2时,油凝胶的三维网络结构最紧密,凝胶乳液的稳定性最佳。
Four types of peony seed oil oleogel emulsions (O/W) were prepared by using OSA starch as the emulsifier and phytosterol-lecithin-peony seed oil oleogel as the core material.The average particle size of the oleogel emulsions was between 1 μm and 4 μm, and the Zeta potential was about -31 mV.The effects of pH (3-9), heat treatment (40-100 ℃), ionic species (Na+, Ca2+, Al3+), and ionic strength (100, 200, 300, 400, 500 mmol/L) on the stability of oleogel emulsions were studied using particle size and Zeta potential as indicators.Results showed that the average particle size and Zeta potential of oleogel emulsions increased significantly (the absolute value of potential decreased) under acidic conditions, while under weak alkali conditions, the change of particle size of oleogel emulsions was not significant, and the Zeta potential was gradually decreased (the absolute value of potential increased).Four types of oleogel emulsions showed good stability between pH 3 and pH 9.Metal ions and the increase of their concentration resulted in the increase of particle size and Zeta potential of the oleogel emulsions, among which, the effect of Al3+was the most significant, followed by Ca2+, and the effect of Na+ was weak.The stability of the oleogel emulsions depended on the combined effect of the particle size and Zeta potential.Under the conditions of this study, the oleogel emulsions were stable, and no obvious demulsification was observed.In addition, the changes in particle size and Zeta potential of the oleogel emulsions were not significant under low temperature (4-40 ℃) conditions.Treated at 60 ℃ for 30 min, the particle size of oleogel emulsions increased, and the absolute value of Zeta potential decreased, but the oleogel emulsions still showed good stability, and no obvious demulsification was observed.However, the oleogel emulsions were demulsified when they were treated at a high temperature (80-100 ℃) for 30 min.This study also found that the proportion of gel agents also had a certain effect on the stability of the oleogel emulsions.When the mass ratio of sterol to lecithin was 8∶2, the three-dimensional net structure of oleogel was the closest, and the stability of oleogel emulsion was the best.
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