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A kind of preparation method of starch-based pickering emulsion gel

An emulsion gel, starch-based technology, applied in the field of preparation of starch-based Pickering emulsion gel, can solve problems such as poor biodegradability and poor biocompatibility, achieve good emulsion stability, enhance stability, and reduce physical losses. stable effect

Active Publication Date: 2020-06-19
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In recent decades, there have been many studies on the preparation of Pickering emulsion gels using inorganic particles or organic polymers as particle emulsifiers, but these particles have disadvantages such as poor biocompatibility or poor biodegradability, making them widely used in food, medicine and cosmetics. The application in such fields is limited, so food-grade natural solid particle emulsifiers have gradually become a research hotspot.

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  • A kind of preparation method of starch-based pickering emulsion gel
  • A kind of preparation method of starch-based pickering emulsion gel
  • A kind of preparation method of starch-based pickering emulsion gel

Examples

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Effect test

Embodiment 1

[0038] A kind of preparation method of starch-based Pickering emulsion gel, comprises the steps:

[0039] (1) Preparation of modified small-diameter starch granules: use 5wt% (mass ratio of octenyl succinic anhydride to starch) octenyl succinic anhydride to modify small starch granules with an average particle size of 1.6 μm by esterification , to obtain modified small-size starch granules with a degree of substitution of 0.028 and an average particle size of 1.6 μm;

[0040] (2) Dispersion, hydration: the modified small-diameter starch granules obtained in step (1) are uniformly dispersed in distilled water by solid-liquid mass fraction 4% (i.e. the mass ratio of modified small-diameter starch granules and distilled water), Continue stirring for 12 hours to make it fully hydrated to form a suspension solution of starch granules;

[0041] (3) refueling, emulsification: the starch granule suspension solution of step (2) gained is by oil-water volume fraction 70% (being the vol...

Embodiment 2

[0046] A kind of preparation method of starch-based Pickering emulsion gel, comprises the steps:

[0047] (1) Preparation of modified small-diameter starch granules: use 20wt% (mass ratio of octenyl succinic anhydride to starch) octenyl succinic anhydride to modify small starch granules with an average particle size of 3.2 μm by esterification , to obtain modified small-size starch granules with a degree of substitution of 0.100 and an average particle size of 3.2 μm;

[0048] (2) Dispersion, hydration: the modified small-diameter starch granules obtained in step (1) are uniformly dispersed in distilled water by solid-liquid mass fraction 4% (i.e. the mass ratio of modified small-diameter starch granules and distilled water), Continue stirring for 12 hours to make it fully hydrated to form a suspension solution of starch granules;

[0049] (3) Refueling and emulsification: the starch granule suspension solution obtained in step (2) is mixed with soybean oil according to the o...

Embodiment 3

[0052] A kind of preparation method of starch-based Pickering emulsion gel, comprises the steps:

[0053] (1) Preparation of modified small-diameter starch granules: use 20 wt% (mass ratio of octenyl succinic anhydride to starch) of octenyl succinic anhydride to carry out esterification modification on small starch granules with an average particle size of 1.6 μm , to obtain modified small-size starch granules with a degree of substitution of 0.100 and an average particle size of 1.6 μm;

[0054] (2) Dispersion, hydration: the modified small-diameter starch granules obtained in step (1) are uniformly dispersed in distilled water by solid-liquid mass fraction 4% (i.e. the mass ratio of modified small-diameter starch granules and distilled water), Continue stirring for 12 hours to make it fully hydrated to form a suspension solution of starch granules;

[0055] (3) Refueling and emulsification: the starch granule suspension solution obtained in step (2) is mixed with soybean oi...

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Abstract

The invention discloses a preparation method of starch-based Pickering emulsion gel. The method is characterized in that firstly, octenyl succinic anhydride is used for performing esterification modification on small-particle-size starch particles with the average particle diameter being 1 to 5mum; modified small-particle-size starch particles with the substitution degree being 0.028 to 0.100 areobtained; then, the modified small-particle-size starch particles are uniformly dispersed in distilled water according to the solid liquid mass fraction of 1 to 5 percent; continuous stirring is performed for 6 to 12h, so that the particles are fully hydrated; starch particle suspension liquid is formed; the obtained starch particle suspension liquid is mixed with liquid fat; after high-speed shearing, the starch-based Pickering emulsion gel can be obtained. The starch-based Pickering emulsion gel prepared by the method is physical gel; the chemical property of oil phases is not changed; no trans-fatty acids are generated; the starch-based Pickering emulsion gel can be used for building functional fat, and can also be used as fat-soluble pigment and flavor substance carriers to be appliedto the fields of cosmetics, commodities and the like.

Description

technical field [0001] The invention relates to a Pickering emulsion gel, in particular to a method for preparing a starch-based Pickering emulsion gel. The purpose of emulsion gelation is achieved by controlling the degree of substitution of hydrophobically modified starch and the volume fraction of the oil phase, which belongs to food, Industrial fields such as pharmaceuticals and cosmetics. Background technique [0002] Emulsion gels (Emulsion gels) refer to the gel-like system composed of the internal phase of the dispersed phase and the external phase of the continuous phase under the condition that the emulsifier acts as a stabilizer. Emulsion gels endow emulsion solid properties, such as mechanical properties, functional properties, and special textures, enabling the preparation of plastic fat products. Traditional plastic fats need to undergo a hydrogenation process to introduce trans fatty acids, and long-term intake of saturated trans fatty acids will increase low...

Claims

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Application Information

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IPC IPC(8): C08J3/075C08B31/04C08L3/06
CPCC08B31/04C08J3/075C08J2303/06
Inventor 黄强李松南张斌扶雄
Owner SOUTH CHINA UNIV OF TECH
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