朱月春同学在Food Hydrocolloids期刊发表题为“Pickering emulsion stabilized by linear dextrins: Effect of the chain length”的学术论文。
本研究的目的是评估线性糊精作为乳液稳定剂的潜在应用。采用α-淀粉酶水解直链淀粉，制备不同链长分布的线性糊精组分，并在水中进行分级。研究了线性糊精的理化性质。随着链长的减小，接触角从48.10°增大到54.20°，表面张力从57.87 mN/m减小到48.18 mN/m。测定了线性糊精在油水界面的吸附动力学，扩散(kdiff)、渗透(kpen)和重排(krea)速率常数，结果表明，链较短的线性糊精在油水界面更容易被吸附且更稳定。用这些线性糊精制备了油水乳状液，并对其储存稳定性、液滴大小、微观结构和流变性能进行了测试。乳液的平均粒径为3.93 ~ 5.13 μm，与线性糊精的链长呈负相关。贮存15 d后，最短线性糊精稳定乳状液的乳化指数(CI)最低，为3.16%。荧光显微镜验证了油水界面线性糊精的存在。此外，短链线性糊精稳定的乳液具有较好的储存模量(241.53 Pa)、损耗模量(35.22 Pa)和粘度(17.28 mPa s)，表明在本研究得到的DP范围内，短链LDs具有较强的乳化能力。
原文链接：
https://doi.org/10.1016/j.foodhyd.2022.108298
原文摘要：
The objective of this study was to estimate the application of linear dextrins (LDs) as a potential emulsion stabilizer. LDs fractions with different chain length distributions were prepared by hydrolyzing amylose with α-amylase and graded in water. The physicochemical properties of the LDs were investigated. With the decrease of chain length, the contact angle of water drops on LDs plates increased from 48.10° to 54.20°, the surface tension decreased from 57.87 to 48.18 mN/m. The adsorption dynamics of LDs at the oil - water interface was also determined, the diffusion (kdiff), penetration (kpen) and rearrangement (krea) rate constants results manifested that LDs with shorter chains was easier to be absorped and stabler at the interface. These LDs fractions were used to prepare O/W emulsions, and their storage stability, droplet size, microstructure and rheological properties were measured. The mean size of the emulsions ranged from 3.93 to 5.13 μm, which was negatively correlated with the chain length of the LDs. The creaming index (CI) of the shortest LDs stabilized emulsion was the lowest after 15 days of storage, CI was 3.16%. The presence of LDs at the oil-water interface was validated by fluorescence microscope. Furthermore, the short chain LDs stabilized emulsion had better storage modulus (241.53 Pa), loss modulus (35.22 Pa) and viscosity (17.28 mPa s). These results indicated that within the DP range obtained in this study, short chain LDs had stronger emulsifying ability.
