Study On The Preparation And Properties Of Polymer Bio Emulsifier From Rice Fermented By Lactobacillus Plantarum

The polymer bioemulsifier prepared by fermenting rice with Lactic Acid Bacteria is a natural and sustainable utilization polymer emulsifier raw material.There are few studies on the use of Lactic Acid Bacteria to ferment rice as an emulsifier in cosmetics.In this paper,eight kinds of Lactic Acid Bacteria were used as fermentation strains,and 13 kinds of rice were used as substrates.The fermentation process of biopolymerization to prepare natural polymer bioemulsifiers and the mechanism of the influence of structural components on emulsifying properties were explored,including the following contents:Firstly,to 13 different source and origin of structure components of rice and emulsifying properties were determined and the comparative analysis,stratification coefficient,emulsion particle uniformity and emulsion viscosity of emulsion stability evaluation index,from 13 kinds of extract the four kinds of emulsifying performance better rice rice,O-1,O-6,O-10,O-13,including emulsion prepared from rice O-10 emulsion particles are relatively small,relatively uniform,stratification coefficient smaller..Subsequently,the four kinds of rice were taken as research objects to further explore the effects of fermentation on the emulsifying properties of rice.Secondly,four kinds of rice were fermented with 8 kinds of Lactic Acid Bacteria,and the emulsifying properties of rice after fermentation were compared.The results showed that the emulsifying properties of o-10 rice could be significantly improved by fermentation of strain MF023.The emulsifying particles prepared by the fermented rice flour were small and uniform,and the size range of emulsifying particles was 5-20?m,smaller than that of the original rice(unfermented O-10 rice)(10-30?m).The stratification coefficient was 23.30%,6.85% lower than the original meter.Emulsion viscosity 0.583Pa·s,0.098Pa·s higher than the original meter.Thirdly,The fermentation technology of Lactobacillus Plantarum was optimized from the aspects of seed medium,fermentation culture mode,substrate treatment mode,fermentation time and adding n-amylase in fermentation medium.The results showed that the concentration of bacteria in the optimized seed medium reached 3.97×108cfu/ml at 24 h.In addition,with the whole grain rice as the substrate and the addition of 0.1g/L amylase,the emulsifying performance of fermented rice was significantly improved by static fermentation for 168 h.The emulsion particles are smaller,with a particle size of 1-13?m,which is smaller than that of the original meter(10-30?m).Stratification coefficient 21.04%,9.11% lower than the original meter;The emulsion viscosity was 0.612Pa·s,an increase of 0.127Pa·s over the original meter.Fourthly,by studying the influence mechanism of the structural components of Lactobacillus Plantarum on the emulsifying performance,it can be known that the emulsifying performance of defatted deproteinized rice starch with a direct branch ratio of 0.06-0.09 and a characteristic viscosity of 90.00-170.00ml/g is relatively good.The main performance is that the emulsion particles are small and uniform,the particle size is 3-50?m,and the stratification coefficient is 28.00%-29.00%.In addition,compared with the direct ramus ratio,the characteristic viscosity has a greater influence on the emulsifying performance of rice starch fermentated by degreasing and deproteinization.On this basis,by adding rice protein or mixed fatty acid exogenous to defatted deproteinized rice starch with a direct fraction of 0.08 and a characteristic viscosity of 100.00 m L/g,the emulsion prepared with 7.00% rice protein content had better homogenization of emulsifying particles and smaller particle size of 1-13?m,with relatively good centrifugal stability.The emulsion prepared with 0.50%-0.90% mixed fatty acid addition had good emulsifying performance,with a large number of emulsifying particles with a particle size of 1-40?m and relatively good centrifugal stability.In addition,compared with fatty acids,rice protein has a greater influence on the emulsification of rice starch.