| 淀粉微球形成过程的介观模拟及实验 |
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| 引用本文： | 解新安,丁年平,刘焕彬,郑璐丝,熊明洲.淀粉微球形成过程的介观模拟及实验[J].化学学报,2011,69(2). |
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| 作者姓名： | 解新安 丁年平 刘焕彬 郑璐丝 熊明洲 |
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| 作者单位： | 1. 华南农业大学食品学院,广州,510642
2. 华南理工大学轻工与食品学院,广州,510642 |
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| 摘 要： | 以环己烷为油相、淀粉乳液为水相、Span60和Tween60为乳化剂,对淀粉微球的形成过程进行了耗散粒子动力学(DPD)模拟及实验研究.模拟结果表明,淀粉微球的形成过程存在四个阶段,即淀粉与乳化剂分子无规则分散阶段、小聚集体形成阶段、球状聚集体形成阶段和稳定平衡阶段,并且发现油水比是影响聚集体是否能形成球状的关键因素.油水比小于7的条件下,油水两相分离较难,水相呈现片状、十字型状、柱状及椭球状等形状;当油水比增加到8,水相能形成微球且微球粒径随油水比增加而减小.同时实验结果表明,油水比为8时,微球粘连,几乎看不清球状形貌,油水比为10～20时,微球的粒径随油水比的增大而减小.实验结果很好地吻合了模拟结果.
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| 关 键 词： | 淀粉微球 介观模拟 耗散粒子动力学(DPD) |
Mesoscale Simulation and Experiments of Synthesis of Starch Microspheres |
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| Xie Xinan,Ding Nianping,Liu Huanbin,Zheng Lusi,Xiong Mingzhou.Mesoscale Simulation and Experiments of Synthesis of Starch Microspheres[J].Acta Chimica Sinica,2011,69(2). |
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| Authors: | Xie Xinan Ding Nianping Liu Huanbin Zheng Lusi Xiong Mingzhou |
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| Institution: | Xie,Xinan,a Ding,Nianpinga Liu,Huanbinb Zheng,Lusia Xiong,Mingzhoua(a College of Food Science,South China Agriculture University,Guangzhou 510642)(b School of Light Industry & Food Science,South China University of Technology,Guangzhou 510642) |
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| Abstract: | Dissipative particle dynamics(DPD) simulation method and experimental study were used to study the formation of starch microspheres(SM).Cyclohexane was selected as oil phase,amylose as aque-ous phase,meanwhile Span60 and Tween60 as emulsifiers,respectively.It is shown from DPD simulations that the forming process of SM is consisted of four steps:(1) irregular dispersion of amylose and emulsifiers,(2) the formation of small aggregates,(3) the formation of microspheres aggregates,(4) stabilization of mi-crosp... |
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| Keywords: | starch microspheres mesoscale simulation dissipative particle dynamics(DPD) |
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