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皮克林乳液的界面冷解稳定性稳定由酸改性固体脂质颗粒:脂质晶体结构和多态转变的影响

Qihong Jiang¹, Xin Luo¹, Lin Li²

¹School of Food Science and Engineering, Guangdong Province Key Laboratory of Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China.

|July 11, 2025

概括

在4°C形成的完全化大豆油固体脂质颗粒 (SLPs) 在皮克林乳液中提供了优越的冷解稳定性. 它们较小的尺寸和坚固的界面薄膜防止聚合和油沉,与棕油SLPs不同.

科学领域:

食品科学与技术食品科学与技术
合体和表面科学科学
材料科学材料科学材料科学

背景情况:

皮克林乳液在食品应用中至关重要,但经常遭受结解的不稳定性.
固体脂质颗粒 (SLPs) 正在成为有效的稳定剂,但它们的冷解性能需要优化.
了解SLP结构与热应力下的乳液稳定性之间的关系至关重要.

研究的目的:

为了研究由棕油脂 (PS) 和完全化大豆油 (HSO) 稳定的皮克林乳液的冷解稳定性,衍生SLPs.
分析SLP结晶温度 (4°C与25°C) 如何影响其结构性质和乳液稳定性.
根据SLP特性,阐明在结解周期下调节乳液稳定性的机制.

主要方法:

通过在4°C和25°C进行温度控制的结晶,从PS和HSO制备SLP.
SLP的特征:结晶行为,粒子大小,泽塔潜力,界面吸附和质性质.
在冷解条件下评估乳液稳定性,评估滴滴聚合和油沉.

主要成果:

在4°C形成的HSO-SLP具有较小的粒子大小,均的形态和α-晶体形式,导致优异的界面膜形成.
PS-SLPs,特别是那些在25°C形成的PS-SLPs,显示出更大的颗粒大小,不规则的形态和较差的冷-解稳定性,导致聚合.
在4°C结晶的HSO-SLPs保持了更小的粒子大小和更大的电子阴性,有效地减少冷-解周期期间的滴滴聚合和油沉.

结论:

HSO-SLPs的α-晶体形式,特别是当在较低温度下制备时,为皮克林乳液提供了增强的融稳定性.
包括晶体形状和颗粒大小在内的SLP结构性质是冷-解条件下的乳液稳定性的关键决定因素.
这项研究提供了关于定制SLP特征的见解,以改善食品应用中的皮克林乳液稳定性.

关键词:

结晶的行为结晶的行为结解的稳定性结解的稳定性接口属性接口属性皮克林乳液是一种皮克林乳液.固体脂质颗粒固体脂质颗粒

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