| 张会，任健.pH对玉米胚芽蛋白Pickering乳液稳定性及流变学性质的影响[J].中国油脂,2019,44(3):.[ZHANG Hui, REN Jian.Effect of pH on stability and rheological property of corngerm protein Pickering emulsion[J].China Oils and Fats,2019,44(3):.] |
| pH对玉米胚芽蛋白Pickering乳液稳定性及流变学性质的影响 |
| Effect of pH on stability and rheological property of corngerm protein Pickering emulsion |
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| DOI： |
| 中文关键词: 玉米胚芽蛋白 Pickering乳液 pH 稳定性 流变性 |
| 英文关键词:corn germ protein Pickering emulsion pH stability rheology |
| 基金项目: |
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| 中文摘要: |
| 以玉米胚芽蛋白为原料，制备玉米胚芽蛋白Pickering乳液。研究不同pH（3、5、7、9、11）下乳液的粒径、电位、贮藏稳定性、离心稳定性及流变学性质。结果表明：乳液类型为水包油型；随着pH的增加，乳液粒径先增大后减小，电位绝对值先减小后增大；离心后，pH为5的乳液出现分层现象，离心稳定性最差，其他pH下的乳液离心稳定性均较好；pH为11的乳液在贮藏时间为1、3、7 d时均未出现分层，贮藏稳定性最好；乳液表观黏度随着剪切速率的增加而逐渐下降，呈剪切稀释现象，随着pH的增加，乳液的表观黏度先增大后减小。 |
| 英文摘要: |
| The corn germ protein was used to prepare Pickering emulsion. The particle size, Zeta potential, storage stability, centrifugal stability and rheological property of the prepared emulsions at different pH (3, 5, 7, 9 and 11) were studied. The results showed that the emulsion was oil-in-water type. The particle size of the emulsion increased first and then decreased with the increase of pH, whereas the absolute value of the potential decreased first and then increased with the increase of pH. The emulsion prepared at pH 5 showed stratification after centrifugation and exhibited the lowest centrifugal stability compared with emulsions prepared at other pH. The emulsion prepared at pH 11 showed no stratification when the storage time was 1, 3 d and 7 d, and exhibited the highest storage stability. In addition, the apparent viscosity of the emulsions decreased with the increase of shear rate, and the emulsion showed shear thinning. Moreover, the apparent viscosity of the emulsion increased first and then decreased with the increase of pH. |
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