纳米玉米醇溶蛋白微球稳定的O/W型Pickering乳液

doi:10.3724/SP.J.1095.2014.30426

摘要/Abstract

摘要： 利用相分离工艺制备玉米醇溶蛋白(zein)纳米微球，微球粒径可控制在40 nm左右；经旋转蒸发制得zein溶胶体系，zein溶胶具有明显的丁达尔现象，静置数月不聚沉，Zeta电位法测得zein微球在pH值为4.0时分散性能最佳。以纳米zein微球为固相稳定剂制备O/W型Pickering乳液，考察了zein胶体加入量、油水体积比等因素对乳液稳定性的影响。实验结果表明，zein胶体加入量的质量分数控制为0.4%，高油水体积比将有利于Pickering乳液的长时间稳定。基于zein分子的两亲结构和界面组装特点，提出了zein微球稳定Pickering乳液的作用机制。

关键词: 玉米醇溶蛋白微球, 相分离工艺, Pickering乳液, 稳定机制

Abstract: Zein microspheres with the most probable diameter of 40 nm were prepared by phase separation process. Zein colloidal dispersion was concentrated under reduced pressure by rotary evaporation. Zein colloid with obvious Tyndall effect is stable even after preparation for a few months. The zeta-potentials of zein colloid were determined by electrophoretic mobility measurements. The results show that zein colloid has excellent dispersing property at pH around 4. Pickering emulsions of oil-in-water type were prepared by using zein microspheres as stabilizers. The effects of the amount of colloidal particles, oil/water volume ratio on emulsion stability were investigated. The results indicate that the addition of zein colloidal particles at 0.4% and the higher oil/water volume ratio in Pickering emulsion are propitious to increase the emulsion stability. The stability mechanism of zein microspheres as stabilizers in Pickering emulsion was also discussed on account of its amphiphilic macromolecules and interfacial assembly.

Key words: zein microspheres, phase separation process, Pickering emulsion, stability mechanism

中图分类号:

马亚鲁, 靳晓宁, 刘娜, 林光宇, 冯天时. 纳米玉米醇溶蛋白微球稳定的O/W型Pickering乳液[J]. 应用化学, DOI: 10.3724/SP.J.1095.2014.30426.

MA Yalu*, JIN Xiaoning, LIU Na, LIN Guangyu, FENG Tianshi. Oil-in-water Pickering Emulsions Stabilized by Nanometer Zein Microspheres[J]. Chinese Journal of Applied Chemistry, DOI: 10.3724/SP.J.1095.2014.30426.

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