玉米醇溶蛋白颗粒和海藻酸丙二醇酯制备的新型双层乳液的理化特性
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摘要
采用逐层静电沉积技术(LBL)制备了由玉米醇溶蛋白颗粒(ZCP)和海藻酸丙二醇酯(PGA)共稳定的双层乳液,研究了不同浓度的PGA、PGA与ZCP在油滴表面的结合顺序对该双层乳液的表观特性、物理稳定性和微观结构的影响。结果表明:液滴呈均匀球体且在乳液中形成致密网络,PGA的加入改善了双层乳液的物理稳定性,随PGA浓度增加,双层乳液液滴的粒径逐渐减小,并形成网络结构,双层乳液稳定性逐渐增强;就添加顺序而言,PGA具有更好的乳化性,当PGA浓度升高到0.05%时,先加入PGA的双层乳液具有更小的液滴粒径。这种ZCP和PGA协同稳定的新型双层乳液具有良好的稳定性。
A bilayer emulsion co-stabilized from zein particles(ZCP) and propylene glycol alginate(PGA) was prepared by layer-by-layer electrostatic deposition(LBL). The effects of different concentrations of PGA,PGA and zein particles on the surface of oil droplets on the apparent properties,physical stability and microstructure of the two-layer emulsion were investigated.The results showed that the droplets were uniform spheres and formed a dense network in the emulsion.The addition of PGA improved the physical stability of the bilayer emulsion.With the increasing of PGA concentration,the particle size of the double emulsion droplets gradually decreased and formed a network structure.The stability of the bilayer emulsion was gradually enhanced,and the PGA had better emulsifying property in terms of the order of addition. When the PGA concentration was increased to 0.05%,the double-layer emulsion first added to the PGA had a smaller droplet size.The novel bilayer emulsion in which the zein granules and the propylene glycol alginate synergistically stabilized had good development potential.
A bilayer emulsion co-stabilized from zein particles(ZCP) and propylene glycol alginate(PGA) was prepared by layer-by-layer electrostatic deposition(LBL). The effects of different concentrations of PGA,PGA and zein particles on the surface of oil droplets on the apparent properties,physical stability and microstructure of the two-layer emulsion were investigated.The results showed that the droplets were uniform spheres and formed a dense network in the emulsion.The addition of PGA improved the physical stability of the bilayer emulsion.With the increasing of PGA concentration,the particle size of the double emulsion droplets gradually decreased and formed a network structure.The stability of the bilayer emulsion was gradually enhanced,and the PGA had better emulsifying property in terms of the order of addition. When the PGA concentration was increased to 0.05%,the double-layer emulsion first added to the PGA had a smaller droplet size.The novel bilayer emulsion in which the zein granules and the propylene glycol alginate synergistically stabilized had good development potential.
引文
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[2]Dai L,Sun C,Li R,et al.Structural characterization,formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation[J].Food Chemistry,2017,237:1163.
[3]Sun C,Lei D,Gao Y.The binary complex based on zein and propylene glycol alginate for delivery of quercetagetin[J].Biomacromolecules,2016,17(12):239-245.
[4]Fabra M J,Talens P,Chiralt A.Effect of alginate andλ-carrageenan on tensile properties and water vapour permeability of sodium caseinate-lipid based films[J].Carbohydrate Polymers,2008,74(3):419-426.
[5]Tambe D E,Sharma M M.The effect of colloidal particles on fluid-fluid interfacial properties and emulsion stability[J].Advances in Colloid&Interface Science,1994,52(1):1-63.
[6]Ma G,Wu J,Yang L,et al.Oil-in-water emulsion containing no surfactant and use thereof,WO:2015192603 A1[P].2015.
[7]文秀芳,程江,皮丕辉,等.自交联型有机硅氧烷改性丙烯酸乳液稳定性[J].化工学报,2004,55(3):460-463.
[8]张宗才,穆畅道,林炜,等.皮革涂饰用乳化蜡的制备(I)---提高蜡的分散细度和乳液稳定性[J].中国皮革,1999,28(9):3-7.
[9]王树根,苏喜春.环氧基改性有机硅乳液聚合中乳化剂对聚合物乳液稳定性的影响[J].印染助剂,2005,22(3):15-17.
[10]Dickinson E,Mcclements D J,Decker T,et al.Utilization of a layer-by-layer electrostatic deposition technique to improve food emulsion properties[J].Special Publication-Royal Society of Chemistry,2005,36(6):1916-1923.
[11]林汉枫.LBL自组装法制备酶传感器[D].杭州:浙江大学,2004.
[12]徐锡环.聚电解质多层结构在纺织品上的应用[J].江苏丝绸,2009,38(5):51-52.
[13]Dickinson E.Hydrocolloids at interfaces and the influence on the properties of dispersed systems[J].Food Hydrocolloids,2003,17(1):25-39.
[14]Rousseau D.Trends in structuring edible emulsions with pickering fat crystals[J].Current Opinion in Colloid&Interface Science,2013,18(4):283-291.
[15]Kalashnikova I,Bizot H,Cathala B,et al.New pickering emulsions stabilized by bacterial cellulose nanocrystals[J].Langmuir the Acs Journal of Surfaces and Colloids,2011,27(12):7471-7479.
[16]Soltani S,Madadlou A.Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels[J].Carbohydrate Polymers,2016,136:738-743.
[17]Feng Y,Lee Y.Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water pickering emulsion[J].Food Hydrocolloids,2016,56:292-302.
[18]Yang W,Xu C,Liu F,et al.Fabrication mechanism and structural characteristics of the ternary aggregates by lactoferrin,pectin,and(-)-epigallocatechin gallate using multispectroscopic methods[J].Journal of Agricultural&Food Chemistry,2015,63(20):5046.
[19]Poletto F S,Beck R C R,Guterres S S,et al.Polymeric nanocapsules:Concepts and applications[J].Nanocosmetics and Nanomedicines,2011:49-68.
[20]Zhao J,Wei T,Wei Z,et al.Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion[J].Food Hydrocolloids,2015,44:443-452.
[21]Tadros T.Application of rheology for assessment and prediction of the long-term physical stability of emulsions[J].Advances in Colloid and Interface Science,2004,108(10):227-258.
[22]Salviatrujillo L,Solivafortuny R C,RojasgraüM A,et al.Edible nanoemulsions as carriers of active ingredients:A review[J].Annual Review of Food Science and Technology,2017,8(1):53-58.
[23]Guzey D,Mcclements D J.Formation,stability and properties of multilayer emulsions for application in the food industry[J].Advances in Colloid and Interface Science,2006,128:227-248.
[24]Zou Y,Guo J,Yin S W,et al.Pickering emulsion gels prepared by hydrogen-bonded zein/tannic acid complex colloidal particles[J].Journal of Agricultural and Food Chemistry,2015,63(33):7405-7414.
[25]Xiao J,Wang X,Gonzalez A J P,et al.Kafirin nanoparticles-stabilized pickering emulsions:Microstructure and Rheological Behavior[J].Food Hydrocolloids,2016,54:30-39.
[26]Dickinson E.Emulsion gels:The structuring of soft solids with protein-stabilized oil droplets[J].Food Hydrocolloids,2012,28(1):224-241.