程彩云同学在Food Hydrocolloids期刊发表题为“A new separation approach of amylose fraction from gelatinized high amylose corn starch”的学术论文。
采用高速均质法制备了含α-、β-、γ-环糊精和羟丙基衍生物的环糊精(CDs)稳定的水包油(O/W)皮克林乳状液。通过接触角、表面张力、界面张力和吸附动力学研究了CDs的界面行为。通过吸附量、微观结构、流变性和不稳定性指数等指标对CD Pickering乳液的理化性质进行了表征。结果表明:α-CD和β-CD的接触角(85.30°和75.93°)、扩散速率(- 0.2481°和- 0.1285°)和吸附速率(- 0.0045°和- 0.0028°)均显著高于羟丙基CD衍生物，且乳状液的液滴尺寸(均为7.5 μm左右)和稳定性均优于羟丙基CD衍生物。Pickering乳状液的形成是由于CD自组装在油水界面形成的界面吸附层结构。随后对乳状液理化性质的研究表明，α-CD和β-CD稳定的Pickering乳状液具有更好的储存模量、损失模量、粘度、储存稳定性和离心稳定性。羟丙基-α-CD、羟丙基-β-CD和羟丙基-γ-CD稳定乳状液在短时间内发生分层沉淀。非晶态羟丙基CD由于水溶性高、结晶度差，难以形成稳定的界面层并吸附在油滴表面。
原文链接：
https://doi.org/10.1016/j.foodhyd.2022.108104
原文摘要：
An oil-in-water (O/W) Pickering emulsion stabilized by cyclodextrins (CDs), including α-, β-, γ-CD, and the hydroxypropyl (HP) derivatives, was prepared by high-speed homogenization. The interfacial behavior of CDs was studied by the contact angle, surface tension, interface tension, and adsorption kinetics. The physicochemical properties of CD Pickering emulsion were characterized by adsorption content, microstructure, rheology, and instability index. The results showed that the contact angles (85.30° and 75.93°), diffusion rates (−0.2481 and −0.1285), and adsorption rates (−0.0045 and −0.0028) of α-CD and β-CD were significantly higher than those of HP-CD derivatives, and emulsions possessed smaller droplet size (both about 7.5 μm) and better stability compared with HP-CDs derivatives. The formation of Pickering emulsion was attributable to the interfacial adsorption layer structure at the oil-water interface formed by the self-assembly of CD. Subsequent studies on the physiochemical properties of emulsion showed that Pickering emulsions stabilized by α-CD and β-CD had better storage modulus, loss modulus, viscosity, storage stability, and centrifugal stability. HP-α-CD, HP-β-CD, and HP-γ-CD stabilized emulsions delaminated and sedimented within a short time. The amorphous HP-α-CD, HP-β-CD, and HP-γ-CD were difficult to form stable interfacial layers and adsorb on the surface of oil droplets due to their high-water solubility and poor crystallinity.
