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Method for preparing casein stabilized Pickering high internal phase emulsion

A technology of high internal phase emulsion and casein is applied in the field of emulsion preparation and achieves the effects of wide application prospect, simple equipment and good thermal stability

Inactive Publication Date: 2019-09-10
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are few reports on Pickering high internal phase emulsions stabilized by casein

Method used

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  • Method for preparing casein stabilized Pickering high internal phase emulsion
  • Method for preparing casein stabilized Pickering high internal phase emulsion
  • Method for preparing casein stabilized Pickering high internal phase emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] S1. Preparation of casein solution: Accurately weigh 0.15 g of casein and add 5 mL of water, stir continuously at room temperature for 8 hours, adjust the pH to 11 with 0.5 g / mL potassium hydroxide until the casein is completely dissolved, and stir at room temperature for 1 hour to obtain casein solution;

[0050] S2. Preparation of high internal phase emulsion: Add 20 mL of soybean oil to the casein solution described in step S1, and use IKA T25 high-speed homogenizer to shear at 12000 rpm for 3 minutes to prepare Pickering high internal phase emulsion. Lotion looks like figure 1 As shown, in the 20mL sample bottle, it will not flow upside down. The emulsion was stored at 4°C for 60 days, and no phase separation visible to the naked eye occurred.

[0051] Take a certain amount of emulsion for viscoelasticity test, using a flat plate with a diameter of 40mm, the test temperature is 25°C, the height is 1000μm, the strain is 0.5%, and the shear frequency range is 0.1Hz ...

Embodiment 2

[0053] Accurately weigh 0.15g of casein, add 5mL of water and stir continuously at room temperature for 12h, adjust the pH to 11 with 0.5g / mL potassium hydroxide until the casein is completely dissolved, stir at room temperature for 1 hour, then adjust the pH to 12mol / L hydrochloric acid 10. Obtain a casein solution; add 20 mL of salad oil to the casein solution, and use an IKA T25 high-speed homogenizer to shear at a high speed of 10,000 rpm for 3 minutes to prepare a Pickering high internal phase emulsion. Lotion looks like figure 2 As shown, in the 20mL sample bottle, it will not flow upside down. Such as image 3 As shown, the emulsion has a certain plasticity. The emulsion was stored at 4°C for 60 days, and no phase separation visible to the naked eye occurred.

[0054] Take a certain amount of emulsion for viscoelasticity test, using a flat plate with a diameter of 40mm, the test temperature is 25°C, the height is 1000μm, the strain is 0.5%, and the shear frequency r...

Embodiment 3

[0057] Accurately weigh 0.15g of casein, add 5mL of water and stir continuously at room temperature for 12h, adjust the pH to 11 with 0.5g / mL potassium hydroxide until the casein is completely dissolved, stir at room temperature for 1 hour, then adjust the pH to 12mol / L hydrochloric acid 9. Obtain a casein solution; add 20 mL of blended oil to the casein solution, and use an IKAT25 high-speed homogenizer to shear at a high speed of 9000 rpm for 3 minutes to prepare a Pickering high internal phase emulsion. Lotion looks like Figure 4 As shown, in the 20mL sample bottle, it will not flow upside down. The emulsion was stored at 4°C for 60 days, and no phase separation visible to the naked eye occurred.

[0058] Take a certain amount of emulsion for viscoelasticity test, using a flat plate with a diameter of 40mm, the test temperature is 25°C, the height is 1000μm, the strain is 0.5%, and the shear frequency range is 0.1Hz to 10Hz (all implementation cases are under this conditi...

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Abstract

The invention discloses a method for preparing a casein stabilized Pickering high internal phase emulsion. The method comprises the following steps: mixing a casein solution of which the pH value is 2-3 or 5.5-11 and the concentration is 0.005-0.10g / ml; with plant oil in a volume ratio of (1:3)-(1:9), and carrying out stirring for 2-3 minutes at 6000-12000rpm, so as to obtain the casein stabilizedPickering high internal phase emulsion. Raw materials used in the method for preparing the casein stabilized Pickering high internal phase emulsion are all of food grades, and the emulsion is high insecurity, gentle in preparation condition and simple in operation, can be stably preserved for 60 days without phase separation at 4 DEG C, is wide in pH value range, and can be widely applied to fields such as foods, cosmetics and environments according to practical demands.

Description

technical field [0001] The invention belongs to the technical field of emulsion preparation, and in particular relates to a method for preparing casein-stabilized Pickering high internal phase emulsion. Background technique [0002] High internal phase emulsions, also known as gel emulsions and super-concentrated emulsions, refer to emulsions whose volume fraction of the internal phase (dispersed phase) exceeds 74%, or even as high as 99%. The volume fraction of the dispersed phase in the traditional emulsion system is generally 30% to 50%, and the droplets of the dispersed phase are dispersed in the continuous phase in the form of unconnected spheres. In the high internal phase emulsion, as the volume fraction of the dispersed phase increases, the droplets of the dispersed phase are extruded and deformed into "multifaceted bubbles" similar to the honeycomb structure separated by the continuous phase film. At present, high internal phase emulsions are widely used in daily l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J3/07C08L89/00
CPCC08J3/07C08J2389/00
Inventor 徐献兵郭瑜李想毕安琪杜明秦磊吴超宋亮董秀萍
Owner DALIAN POLYTECHNIC UNIVERSITY
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