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Pickering emulsion as well as preparation method thereof

A Pickering emulsion and mixed solution technology, applied in the field of emulsifiers, can solve the problems of cumbersome operation and difficult control of product purity, and achieve good application prospects

Inactive Publication Date: 2015-03-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods are all chemical modification, the operation is more loaded down with trivial details, and the product purity is more difficult to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 0.10 g of waxy cornstarch nanocrystals, dissolve them in 7 g of deionized water containing 0.030% methionine, adjust the pH to 2 with hydrochloric acid, ultrasonically disperse for 0.5 h, and let stand for 24 h. Choose olive oil as the oil phase, take 7g of olive oil, stir evenly with the starch nanocrystal-amino acid compound solution, use high-speed dispersion at a speed of 10,000rpm, and operate for 2 minutes; the pressure of high-pressure homogenization is 30MPa, and the number of homogenization The Pickering emulsion was prepared 3 times.

[0022] Comparative experiments prove that waxy cornstarch nanocrystals cannot form stable emulsions under acidic conditions, but by adding amino acids and adjusting their concentration, stable Pickering emulsions can be obtained even at pH = 3. When the pH of the system is adjusted When the value is alkaline, the system will break after 10 minutes.

Embodiment 2

[0024] Take 0.21 g of rice starch nanocrystals, dissolve them in 9 g of deionized water containing 0.15% phenylalanine, adjust the pH to 3 with hydrochloric acid, ultrasonically disperse for 0.5 h, and let stand for 24 h. Choose corn oil as the oil phase, take 5g of corn oil, stir evenly with the starch nanocrystal-amino acid compound solution, use high-speed dispersion with a rotation speed of 15000rpm, and the operation time is 3min; The Pickering emulsion was prepared 5 times.

Embodiment 3

[0026] Take 0.15 g of potato starch nanocrystals, dissolve them in 11 g of deionized water containing 1% isoleucine, adjust the pH to 4 with hydrochloric acid, ultrasonically disperse for 0.5 h, and let stand for 24 h. Choose linseed oil as the oil phase, take 3g of linseed oil, stir evenly with the potato starch nanocrystal-amino acid compound solution, use high-speed dispersion at a speed of 22,000rpm, and operate for 5min; use high-pressure micro-jet with a pressure of 30MPa, The number of micro jets was 5 to prepare the Pickering emulsion.

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PUM

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Abstract

The invention discloses a Pickering emulsion as well as a preparation method thereof. The Pickering emulsion comprises the following components in percentage by weight: 0.05-3% of starch nanocrystals, 0.001-2% of amino acids, 10-90% of edible oil and the balance of water. The prepared Pickering emulsion remains stable in a wide acidic range with the pH of 1-5; under an alkaline condition, the demulsification time of the emulsion can be controlled by adjusting the type of starch nanocrystals and amino acids which are compounded and used as well as the concentration and proportion of starch nanocrystals and amino acids; meanwhile, in a process of simulating human digestion, the Pickering emulsion disclosed by the invention achieves the slow-release effect of being stable in gastric juice and being released in intestinal juice. Therefore, the Pickering emulsion disclosed by the invention can be used as a safe and effective controlled release system for stomach and intestine for conveying active components in foods, health products or drugs, and has a relatively good application prospect.

Description

technical field [0001] The invention belongs to the technical field of emulsifiers, and in particular relates to a Pickering emulsion using a complex formed by the mutual attraction of starch nanocrystals and small-molecule amino acid charges as an emulsifier and a preparation method thereof. Background technique [0002] Emulsifier is a kind of additive widely used in food, medicine, biology, chemical industry and other fields. At present, the commonly used emulsifiers on the market mainly include two types: one is the small molecule surfactant with a long history of development, which has the advantages of less dosage and good emulsifying performance, but has certain irritation and toxicity, which will cause environmental pollution. Pollution; the other is natural macromolecular emulsifiers, such as polysaccharides, proteins, etc., which have the advantage of being non-irritating and environmentally friendly, but their emulsifying performance is poor, the amount of emulsif...

Claims

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Application Information

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IPC IPC(8): C08J3/05C08L3/02A23L1/035A61K47/36A23L29/10
Inventor 梁蓉杨成李琛曹光群
Owner JIANGNAN UNIV
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