大豆分离蛋白-甜菊糖苷复合稳定剂制备纳米乳液
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摘要
为适应食品工业对食品配料天然绿色、营养健康的追求,采用大豆分离蛋白(soy protein isolate,SPI)-甜菊糖苷(steviol glycosides,STE)复合体系作为稳定剂制备纳米乳液,研究稳定剂组成、微射流参数、油相质量分数等对纳米乳液形成的影响,并对乳液稳定性及微结构进行表征。结果表明:油相质量分数为10%时,单独SPI(1%)制备的乳液粒度较大(d_(43)为0.548μm),稳定性差。添加0.25%～1%STE时,乳液粒度分布更均匀,粒度变小;当STE质量分数为0.5%和1%时,乳液粒度小于200 nm,且具备较好的贮存稳定性(30 d)。添加2%STE会导致乳滴表面蛋白被完全取代,从而弱化乳液的长期稳定性。微射流压力、均质次数及STE质量分数的增加均可降低乳液粒度,但油相质量分数的增加可增加乳液粒度。进一步将纳米乳液进行冷冻干燥处理,可制得结构化良好且高油含量的油粉;相对于单独SPI稳定的结构化乳液,SPI-STE纳米乳液制得的油粉结构更为完整,表面黏性小。
In this work, the application of soy protein isolate(SPI)-steviol glycosides(STE) mixtures as natural stabilizers to prepare nanoemulsions was evaluated. The effects of stabilizer composition, homogenization parameters and oil phase concentration on the formation of nanoemulsions were investigated. The storage stability and microstructure of nanoemulsions were characterized. The results showed that when the oil phase concentration was 10%, the particle size of emulsion prepared with pure SPI(1%) was larger(d_(43) = 0.548 μm) while the emulsion stability was poorer. When 0.25%–1% STE was added, the particle size distribution of emulsions stabilized by SPI-STE mixtures was more uniform and the particle size was smaller. The droplet size of the emulsions with 0.5% or 1% STE was smaller than 200 nm, and these nanoemulsions showed good storage stability for 30 days. The addition of 2% STE resulted in the complete replacement of proteins on the surface of droplets, thereby weakening the long-term stability of emulsions. The increase in homogenization pressure, number of homogenization cycles and STE concentration could reduce the particle size of emulsions, whereas the increased oil phase concentration had the opposite effect. Further, the nanoemulsions were freeze-dried, yielding a well-structured oil powder with high oil content. Compared to the pure SPI-stabilized oil powder, the structure of oil powders prepared with SPI-STE mixtures was more compact, and the powder surface was less viscous.
In this work, the application of soy protein isolate(SPI)-steviol glycosides(STE) mixtures as natural stabilizers to prepare nanoemulsions was evaluated. The effects of stabilizer composition, homogenization parameters and oil phase concentration on the formation of nanoemulsions were investigated. The storage stability and microstructure of nanoemulsions were characterized. The results showed that when the oil phase concentration was 10%, the particle size of emulsion prepared with pure SPI(1%) was larger(d_(43) = 0.548 μm) while the emulsion stability was poorer. When 0.25%–1% STE was added, the particle size distribution of emulsions stabilized by SPI-STE mixtures was more uniform and the particle size was smaller. The droplet size of the emulsions with 0.5% or 1% STE was smaller than 200 nm, and these nanoemulsions showed good storage stability for 30 days. The addition of 2% STE resulted in the complete replacement of proteins on the surface of droplets, thereby weakening the long-term stability of emulsions. The increase in homogenization pressure, number of homogenization cycles and STE concentration could reduce the particle size of emulsions, whereas the increased oil phase concentration had the opposite effect. Further, the nanoemulsions were freeze-dried, yielding a well-structured oil powder with high oil content. Compared to the pure SPI-stabilized oil powder, the structure of oil powders prepared with SPI-STE mixtures was more compact, and the powder surface was less viscous.
引文
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[18]WAN Z L,WANG J M,WANG L Y,et al.Enhanced physical and oxidative stabilities of soy protein-based emulsions by incorporation of a water-soluble stevioside-resveratrol complex[J].Journal of Agricultural and Food Chemistry,2013,61:4433-4440.DOI:10.1021/jf4003945.
[19]刘付.大豆蛋白皮克林稳定剂的构建、表征及应用[D].广州:华南理工大学,2015.
[20]WILDE P,MACKIE A,HUSBAND F,et al.Proteins and emulsifiers at liquid interfaces[J].Advances in Colloid and Interface Science,2004,108:63-71.DOI:10.1016/j.cis.2003.10.011.
[21]MURRAY B S.Rheological properties of protein films[J].Current Opinion in Colloid&Interface Science,2011,16(1):27-35.DOI:10.1016/j.cocis.2010.06.005.
[22]康波,齐军茹,杨晓泉.微射流均质制备乳铁蛋白纳米乳液的研究[J].食品工业科技,2009,30(8):182-184.DOI:10.13386/j.issn1002-0306.2009.08.052.
[23]W A N Z L,W A N G L Y,Y A N G X Q,e t a l.C o n t r o l l e d formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers[J].Food Hydrocolloids,2016,52:317-328.DOI:10.1016/j.foodhyd.2015.07.005.
[24]BOS M A,VAN VLIET T.Interfacial rheological properties of adsorbed protein layers and surfactants:a review[J].Advances in Colloid and Interface Science,2001,91(3):437-471.DOI:10.1016/S0001-8686(00)00077-4.
[25]DEMETRIADES K,MCCLEMENTS D J.Influence of pH and heating on physicochemical properties of whey protein-stabilized emulsions containing a nonionic surfactant[J].Journal of Agricultural and Food Chemistry,1998,46(10):3936-3942.DOI:10.1021/jf980463c.
[26]李杨,胡淼,谢凤英,等.超高压均质对紫苏油纳米乳液稳定性的影响[J].农业机械学报,2018,49(8):381-387.DOI:10.6041/j.issn.1000-1298.2018.08.046.
[27]伍敏晖,王磊,何梅.高压微射流均质对姜黄素纳米乳液稳定性的影响[J].中国食品学报,2018(5):51-57.DOI:10.16429/j.1009-7848.2018.05.007.
[28]江连洲,张潇元,刘龄,等.两种大豆蛋白-磷脂酰胆碱纳米乳液粉末化特性研究[J].农业机械学报,2018,49(4):359-365;74.DOI:10.6041/jissn.1000-1298.2018.04.042.
[29]黄叶,朱雪梅,熊华,等.阿拉伯胶/乳清蛋白乳液的干燥行为特性的研究[J].食品工业科技,2018,39(15):65-69;76.DOI:10.13386/j.issn1002-0306.2018.15.013.
[30]林传舟,李进伟,蒋将,等.亚麻籽油多层微胶囊的制备及性质研究[J].中国油脂,2016,41(1):17-21.DOI:10.3969/j.issn.1003-7969.2016.01.004.
[2]王金梅.大豆蛋白热聚集行为及界面、乳化性质研究[D].广州:华南理工大学,2012.
[3]张媛,姜帆,刘骞,等.超高压均质对大豆分离蛋白乳化特性的影响[J].食品研究与开发,2017,38(1):1-5.DOI:10.3969/j.issn.1005-6521.2017.01.001.
[4]HELLFRITSCH C,BROCKHOFF A,STAHLER F,et al.Human psychometric and taste receptor responses to steviol glycosides[J].Journal of Agricultural and Food Chemistry,2012,60(27):6782-6793.DOI:10.1021/jf301297n.
[5]王飞生,叶荣飞,闵建.甜菊糖苷的特性及应用[J].中国调味品,2009,34(10):91-99.DOI:10.3969/j.issn.1000-9973.2009.10.021.
[6]WAN Z L,YANG X Q,SAFIS L M C.Contribution of long fibrils and peptides to surface and foaming behavior of soy protein fibril system[J].Langmuir,2016,32:8092-8101.DOI:10.1021/acs.langmuir.6b01511.
[7]WAN Z L,WANG L Y,WANG J M,et al.Synergistic foaming and surface properties of a weakly interacting mixture of soy glycinin and biosurfactant stevioside[J].Journal of Agricultural&Food Chemistry,2014,62(28):6834-6843.DOI:10.1021/jf502027u.
[8]WAN Z L,WANG J M,WANG L Y,et al.Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions[J].Food Chemistry,2014,161(6):324-331.DOI:10.1016/j.foodchem.2014.04.028.
[9]WAN Z L,WANG L Y,WANG J M,et al.Synergistic interfacial properties of soy protein-stevioside mixtures:relationship to emulsion stability[J].Food Hydrocolloids,2014,39:127-135.DOI:10.1016/j.foodhyd.2014.01.007.
[10]ANTON N,BENOIT J P,SAULNIER P.Design and production of nanoparticles formulated from nanoemulsion templatese:a review[J].Journal of Controlled Release,2008,128(3):185-199.DOI:10.1016/j.jconrel.2008.02.007.
[11]MCCLEMENTS D J.Food emulsions principles,practices,and techniques[M].United States:CRC Press,2004.
[12]DICKINSON E.An introduction to food colloids[M].Oxford:Oxford University Press,1992:183-208.
[13]ZOU Y,WAN Z L,GUO J,et al.Modulation of the surface properties of protein particles by a surfactant for stabilizing foams[J].Rsc Advances,2016,6(70):66018-66026.DOI:10.1039/C6RA12569G.
[14]MALDONADO-VALDERRAMA J,PATINO J M R.Interfacial rheology of protein-surfactant mixtures[J].Current Opinion in Colloid&Interface Science,2010,15(4):271-282.DOI:10.1016/j.cocis.2009.12.004.
[15]LI H,BRUN A P L,AGYEI D,et al.Stabilizing and destabilizing protein surfactant-based foams in the presence of a chemical surfactant:effect of adsorption kinetics[J].Journal of Colloid&Interface Science,2016,462:56-63.DOI:10.1016/j.jcis.2015.08.068.
[16]RUIZ-HENESTROSA V P,SANCHEZ C C,PATINO J M R.Adsorption and foaming characteristics of soy globulins and Tween20 mixed systems[J].Industrial&Engineering Chemistry Research,2008,47(9):2876-2885.DOI:10.1021/ie071518f.
[17]万芝力.大豆蛋白-甜菊糖苷相互作用及对界面主导食品体系的调控研究[D].广州:华南理工大学,2016.
[18]WAN Z L,WANG J M,WANG L Y,et al.Enhanced physical and oxidative stabilities of soy protein-based emulsions by incorporation of a water-soluble stevioside-resveratrol complex[J].Journal of Agricultural and Food Chemistry,2013,61:4433-4440.DOI:10.1021/jf4003945.
[19]刘付.大豆蛋白皮克林稳定剂的构建、表征及应用[D].广州:华南理工大学,2015.
[20]WILDE P,MACKIE A,HUSBAND F,et al.Proteins and emulsifiers at liquid interfaces[J].Advances in Colloid and Interface Science,2004,108:63-71.DOI:10.1016/j.cis.2003.10.011.
[21]MURRAY B S.Rheological properties of protein films[J].Current Opinion in Colloid&Interface Science,2011,16(1):27-35.DOI:10.1016/j.cocis.2010.06.005.
[22]康波,齐军茹,杨晓泉.微射流均质制备乳铁蛋白纳米乳液的研究[J].食品工业科技,2009,30(8):182-184.DOI:10.13386/j.issn1002-0306.2009.08.052.
[23]W A N Z L,W A N G L Y,Y A N G X Q,e t a l.C o n t r o l l e d formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers[J].Food Hydrocolloids,2016,52:317-328.DOI:10.1016/j.foodhyd.2015.07.005.
[24]BOS M A,VAN VLIET T.Interfacial rheological properties of adsorbed protein layers and surfactants:a review[J].Advances in Colloid and Interface Science,2001,91(3):437-471.DOI:10.1016/S0001-8686(00)00077-4.
[25]DEMETRIADES K,MCCLEMENTS D J.Influence of pH and heating on physicochemical properties of whey protein-stabilized emulsions containing a nonionic surfactant[J].Journal of Agricultural and Food Chemistry,1998,46(10):3936-3942.DOI:10.1021/jf980463c.
[26]李杨,胡淼,谢凤英,等.超高压均质对紫苏油纳米乳液稳定性的影响[J].农业机械学报,2018,49(8):381-387.DOI:10.6041/j.issn.1000-1298.2018.08.046.
[27]伍敏晖,王磊,何梅.高压微射流均质对姜黄素纳米乳液稳定性的影响[J].中国食品学报,2018(5):51-57.DOI:10.16429/j.1009-7848.2018.05.007.
[28]江连洲,张潇元,刘龄,等.两种大豆蛋白-磷脂酰胆碱纳米乳液粉末化特性研究[J].农业机械学报,2018,49(4):359-365;74.DOI:10.6041/jissn.1000-1298.2018.04.042.
[29]黄叶,朱雪梅,熊华,等.阿拉伯胶/乳清蛋白乳液的干燥行为特性的研究[J].食品工业科技,2018,39(15):65-69;76.DOI:10.13386/j.issn1002-0306.2018.15.013.
[30]林传舟,李进伟,蒋将,等.亚麻籽油多层微胶囊的制备及性质研究[J].中国油脂,2016,41(1):17-21.DOI:10.3969/j.issn.1003-7969.2016.01.004.