大豆纤维稳定水包油型皮克林乳液的研究

近年来，由于食品级皮克林乳液在开发新型功能食品方面表现出潜在应用价值，关于食品级皮克林乳液的稳定剂的研究备受关注。本文主要研究了大豆纤维稳定玉米油的水包油型皮克林乳液的性质，通过测定ζ-电势、显微结构、乳液粒径变化、乳析指数、离心稳定性，分析了大豆纤维浓度（c；0.125%~1.0%，m/m）和油相质量分数（Φ；10%~40%，m/m）对乳液稳定性的影响。结果表明：Φ=10%时，随着大豆纤维的浓度增加乳液的粒径增大，絮凝程度增加，抗聚集稳定性和抗分层稳定性增强；c=0.75%时，随着油相质量分数增加乳液粒径显著增大，乳液稳定性迅速下降，且有明显油析现象出现。研究结果表明大豆纤维作为皮克林乳液的稳定颗粒有良好的潜力，对进一步深入研究大豆纤维稳定的皮克林乳液有指导意义。
In recent years, there has been increasing interest in developing food-grade Pickering stabilizers due to their potential applications in formulations of novel functional foods. This study investigated the properties of soybean fiber as stabilizers for corn oil-in-water Pickering emulsions. The influence of soybean fiber concentrations [0.125~1.0% (m/m)] and oil mass fractions [Φ: 10~40% (m/m)] on emulsion stability was examined by measuring changes in size, microstructure, ζ-potential, creaming index, and centrifugal stability. The results showed that at Φ of 10%, increasing the concentration was favorable to formation of emulsions with bigger droplet size and flocculation degree and greater stability against coalescence and creaming. At concentrations of 0.75% and an increase in Φ, droplet size progressively increased, emulsion stability dropped rapidly, and the oil separated. These findings demonstrated that water-insoluble dietary soybean fiber exhibited good potential for use as a Pickering-type stabilizer. Furthermore, these results provided valuable insights for further research on the stability of Pickering emulsions stabilized by water-insoluble dietary soybean fiber.