20190726 周五
来自芒草秸秆的纤维素微纤丝作为水包油型(O/W)Pickering乳液的绿色颗粒乳化剂
Food Hydrocolloids (IF: 5.839,2区)
推荐|陈碧芬
内容介绍
●研究背景
关于食品级Pickering乳液稳定剂的工作主要集中于蛋白质,脂类和淀粉基颗粒。为了提高乳液的稳定性和耐消化性,学者们对纤维素生物质开展了大量研究工作,所述纤维素生物质一般从植物中分离或通过发酵而来(细菌纤维素)。芒草秸秆组成以及前期工作表明,芒草秸秆是制备纤维素的理想来源,它能作为水不溶性膳食纤维应用于食品体系中。
●研究方法
通过热碱和高压均质处理获得芒草秸秆纤维素微纤丝(CNFs),采用AFM、FT-IR及WAXRD表征CNFS,并测定其表面电荷、持水力及O/W界面张力。以CNFs制备O/W型Pickering乳液,测定乳液的乳析指数、粒径分布及流变性质。
●研究结果
为实现能源作物的高值化应用,本研究利用从芒草秸秆中提取的纤维素微纤丝(CNFs)成功制备出高稳定的O/W型Pickering乳液。探究了高压均质时间对CNFs物化特性的影响。获得的CNFs具有较高界面活性并且可以自发地分散到油水界面上。吸附动力学表明CNFs具备软颗粒或Pickering乳化剂特征,且该吸附不可逆。因此以CNFs为颗粒乳化剂可以制备出稳定的O/W型Pickering乳液,且仅添加0.15%CNFs对乳液就有显著稳定作用。此外,pH、离子强度和温度等环境因素对乳液稳定性的影响很小。所有结果表明:CNFs具有良好的界面活性和强大的乳化能力。由于CNFs具有柔性形状,芒草秸秆作为一种能源作物,是获得CNFs来制备新型食品级Pickering乳液的理想来源。
●研究结论
由于分子间交联和空间位阻作用,CNFs对O/W界面具有显著的影响。本研究在不适用任何有机试剂的情况下进行整个物理改性过程,提供了一种“绿色”方法来制备环境友好型食品级Pickering乳液稳定剂。
原文链接
Cellulose nanofibrils from Miscanthus floridulus straw as green particle emulsifier for O/W Pickering emulsion. By Qi Li, Bing Xie, Yixiang Wang, Yanting Wang, Liancai Peng, Yan Li, Bin Li, Shilin Liu (2019).
学者简介
Dr. Yixiang Wang
Dr. Yixiang Wang received his BSc in Chemistry and Doctoral degree in Polymer Chemistry and Physics from Wuhan University, China. His research area involved the preparation, modification, characterization and applications of natural polymer nanocrystals. Following a post-doctoral fellowship at University of Alberta, Dr. Wang worked there as a Research Associate from 2012 to 2017, where his research focused on developing plant protein & cellulose based biomaterials for food and biomedical applications. Dr. Wang has authored/co-authored 34 journal articles, 4 book chapters, and 1 patent. He has been serving as reviewer for many leading journals in the fields of food, polymer, and material.