Freeze-thaw stability of lecithin and modified starch-based nanoemulsions
Freeze-thaw stability of lecithin and modified starch-based nanoemulsions
复制标题
DOI：
10.1016/j.foodhyd.2010.12.008
复制
发表时间：
2011-07-01
影响因子：
10.7
通讯作者：
Huang, Qingrong
中科院分区：
文献类型：
--
作者：
Donsi, Francesco;Wang, Yuwen;Huang, Qingrong
通过动态光散射（DLS）和差示扫描量热法（DSC）测量，研究了冻融循环对含有卵磷脂包被液滴和改性淀粉包被液滴的水包油乳液物理稳定性的影响。通过高压均质化制备的乳液在200 nm的尺寸范围内。卵磷脂基乳液体系对冻融循环不稳定，这是由于乳液冷冻过程中结冰引起的液滴大规模聚集所致。相反，改性淀粉系统是高度稳定的，由于形成了一层厚厚的乳化剂，防止聚结的纳米乳液。冰成核蛋白的添加降低了卵磷脂基乳液的冻融稳定性，但对改性淀粉基乳液的影响可以忽略不计。相比之下，聚（乙二醇）的加入改善了卵磷脂为基础的乳液的稳定性，但不稳定的改性淀粉为基础的乳液系统。(C)2010爱思唯尔有限公司版权所有。
The impact of freeze-thaw cycles on the physical stability of oil-in-water emulsions containing lecithin e coated and modified starch - coated droplets has been studied by combined dynamic light scattering (DLS) and differential scanning calorimetry (DSC) measurements. Emulsions prepared by high-pressure homogenization were within 200 nm size ranges. Lecithin-based emulsion systems were unstable to freeze-thaw cycles, which was attributed to extensive droplet aggregation induced by the ice formation during emulsion freezing process. Instead, modified starch systems were highly stable due to the formation of a thick layer of emulsifier which prevented the coalescence of nanoemulsions. The addition of ice nucleating protein lowered the freeze-thaw stability of lecithin-based emulsions, but had negligible effect on modified starch-based emulsions. In contrast, the addition of poly(ethylene glycol) improved the stability of lecithin-based emulsions but destabilized the modified starch-based emulsion systems. (C) 2010 Elsevier Ltd. All rights reserved.