Preparation method of Pickering emulsion with stable starch nanoparticles

A technology of starch nanometer and granular emulsifier, applied in the field of Pickering emulsion preparation, can solve the problems of time-consuming, low yield, poor emulsion stability, etc. Effect

Active Publication Date: 2017-06-13
QINGDAO AGRI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to overcome the disadvantages of acidic waste liquid, time-consuming, low yield and poor stability of the emulsion prepared in the preparation process of the above-mentioned starch granule emulsifier existing in the prior art, and to provide a preparation

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  • Preparation method of Pickering emulsion with stable starch nanoparticles
  • Preparation method of Pickering emulsion with stable starch nanoparticles
  • Preparation method of Pickering emulsion with stable starch nanoparticles

Examples

Experimental program
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Effect test

Embodiment 1

[0043] Preparation of starch nanoparticle emulsifier by alcohol method: choose cassava, sweet potato, and cornstarch, take 5g each, disperse into 100ml water respectively (starch concentration is 5%), then gelatinize in boiling water bath for 30min, make cornstarch paste liquid, sweet potato starch gelatinization liquid and tapioca starch gelatinization liquid. Get 100ml of dehydrated ethanol respectively, add dropwise in above-mentioned three kinds of gelatinized liquid (the volume ratio of every kind of gelatinized liquid and dehydrated ethanol is 1:1), stir while adding, control the magnetic stirrer The rotational speed was 1500 rpm, and the stirring was continued for 2 hours after the titration, and then the suspension was centrifuged, and the precipitate was freeze-dried to obtain starch nanoparticle powder. Figure 1a It is the transmission electron microscope image of different starch nanoparticles, corresponding to tapioca starch nanoparticles, sweet potato starch nanop...

Embodiment 2

[0046] Mix soybean oil and water at a volume ratio of 1:1 to prepare an oil-water mixture, and take three oil-water mixtures, each of which is 100 mL. Take 1 g each of the corn nanoparticles, sweet potato nanoparticles and tapioca starch nanoparticles prepared in Example 1, and add them to the oil-water mixture prepared above, control the temperature of the mixture to 25°C, and use a high-speed homogenizer at a temperature of 10000rmp Homogenize at a speed of 2 minutes to obtain a Pickering emulsion. Figure 2a Stability observation diagrams of Pickering emulsions prepared for different types of starch nanoparticles, from left to right corresponding to the stability observation diagrams of 0h, 1h, 3h, 1day and 7day; Figure 2b Microscopic images of Pickering emulsions prepared for different types of starch nanoparticles, from left to right corresponding to emulsions stabilized by sweet potato starch nanoparticles, tapioca starch nanoparticles and corn starch nanoparticles; F...

Embodiment 3

[0049] By controlling the speed of the mixer, starch nanoparticles with different particle sizes were prepared. Refer to Example 1 for the specific operation method: select sweet potato starch or corn starch → gelatinize separately → add absolute ethanol dropwise, control the speed of the mixer to 300, 500, 1000, 1500 and 2000 rpm respectively → centrifuge → freeze-dry. Figure 3a The particle size distribution diagram of starch nanoparticles prepared for different stirring speeds, corresponding to sweet potato starch nanoparticles and corn starch nanoparticles from left to right; Figure 3b It is the three-phase contact angle diagram of sweet potato starch nanoparticles, which corresponds to the sweet potato starch nanoparticles prepared under the conditions of 300, 500, 1000, 1500 and 2000 rpm from left to right; Figure 3c It is the three-phase contact angle diagram of corn starch nanoparticles, corresponding to the corn starch nanoparticles prepared under the condition of ...

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Abstract

The invention relates to a preparation method of Pickering emulsion and particularly relates to a preparation method of Pickering emulsion with a stable starch nanoparticle emulsifier. The preparation method comprises the following steps: selecting starch with the amylose content of 20%-40%; after gelatinizing, titrating with absolute ethyl alcohol; centrifuging, and freeze-drying sediment to obtain starch nanoparticles; and adding the starch nanoparticles into an oil-water mixed solution to prepare the Pickering emulsion. According to the preparation method of the Pickering emulsion with the stable starch nanoparticle emulsifier, raw materials are natural and preparation conditions are moderate; strong-corrosion reagents including sulfuric acid and the like are not used, so that a preparation process is green and environment-friendly and has no toxin and no emission of harmful substances; the prepared Pickering emulsion has good stability and good sensitive environment stability, and has relatively good heat resistance and salt resistance; and the invention provides an efficient, green and environment-friendly preparation method of starch nanoparticles and the starch nanoparticles can be widely applied the fields of foods and cosmetics, and medicines.

Description

technical field [0001] The invention relates to a preparation method of a Pickering emulsion, in particular to a preparation method of a Pickering emulsion stabilized by a starch nanoparticle emulsifier. Background technique [0002] Pickering emulsion refers to the emulsion obtained by using ultrafine solid particles as emulsifier, also known as Pickering emulsion. Compared with traditional surfactant-stabilized emulsions, Pickering emulsions have the advantages of strong interfacial stability, reduced foaming problems, reproducibility, low toxicity, and low cost. In recent years, new applications of granular emulsifiers in food, cosmetics, and pharmaceuticals much attention. For example: silica, alumina, wax, clay particles, titanium oxide and other particle stabilizers are widely used in Pickering emulsions. However, the use of these particles as emulsifiers in food is limited due to their non-biodegradability and incompatibility beyond the food safety range. Some food...

Claims

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Application Information

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IPC IPC(8): C08J3/11C08L3/02
CPCC08J3/11C08J2303/02
Inventor 孙庆杰熊柳葛胜菊杨洁常然然卢浩李芳刘青
Owner QINGDAO AGRI UNIV
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