季铵盐壳聚糖/淀粉纳米晶稳定Pickering乳液的研究

Study on Pickering Emulsions Stabilized by Starch Nanocrystal with Quaternized Chitosan

摘要:

将淀粉纳米晶(SNC)与带正电的季铵盐壳聚糖(QCS)复配，制备了稳定的Pickering乳液。通过FT-IR、表/界面张力、流变仪、光学显微镜、荧光显微镜分别对QCS/SNC分散液Pickering乳液的性能进行表征。结果表明，QCS通过氢键作用和静电作用吸附在SNC颗粒表面，QCS的加入使SNC水溶液的分散性提高、表面张力和界面张力降低。随着QCS质量分数的增加，乳液粒径呈现先增大后减小又增大的趋势；当QCS的质量分数为0.4%时，QCS/SNC稳定的乳液粒径最小，且室温储存30d后仍无乳析现象。

Abstract:

The stable Pickering emulsions were prepared from starch nanocrystals (SNC) combined with cationic quaternized chitosan(QCS). And the properties of aqueous dispersion of QCS/SNC and Pickering emulsions were characterized by Fourier transform infrared spectroscopy( FT-IR), surface/interfical tensiometer, rheometer, optical microscope and fluorescence microscope. The results showed that QCS was absorbed on the surface of SNC through hydrogen-bonding interaction and electrical attraction. The dispersion of emulsifier was improved and the surface tension and interfacial tension of the SNC suspension aqueous decreased by the addition of QCS. With the increasing of the mass fraction of QCS, the droplet size of emulsion increased firstly, but decreased then, eventually increased again. When the mass fraction of QCS was 0.4%, the smallest droplet of emulsions was acquired, and the creaming would be not occurred even after a period of 30d storage at room temperature.