微细化玉米淀粉Pickering乳液的制备及其对β-胡萝卜素的荷载作用
|
摘要
利用单因素实验考察了玉米淀粉的硫酸水解浓度、微细化玉米淀粉的添加量和大豆油的添加比例对Pickering乳液的乳化能力和贮藏稳定性的影响。结果表明在硫酸浓度为4.5mol/L(微细化玉米淀粉的添加量和大豆油的添加比例分别为0.6g和20%)、微细化玉米淀粉添加量为0.6g(硫酸浓度和大豆油的添加比例分别为4mol/L和20%)和大豆油的添加比例为20%(硫酸浓度和微细化玉米淀粉添加量分别为4mol/L和0.6g)条件下制备的三种Pickering乳液的乳化能力和贮藏稳定性较好,均表现出贮藏0d时乳化指数为100%,在贮藏1d的过程中乳液的乳化指数显著降低。随后6d的贮藏期内,乳液自身达到稳定状态,乳化指数之间没有显著性差异。此外,贮藏期为1d时三种Pickering乳液的乳化指数分别为76.89%、68.43%和68.60%。最后在单因素基础上制备Pickering乳液并研究其对β-胡萝卜素的荷载能力以及荷载稳定性,结果表明乳液对β-胡萝卜素的荷载率为64.15%,贮藏1 d后显著降低为45.17%,随后6d贮藏期内能够保持稳定的荷载率,表明荷载稳定性很好。
The effects of sulfuric acid hydrolysis concentration of corn starch, the amount of micronized corn starch and the addition ratio of soybean oil on the emulsifying capacity and storage stability of Pickering emulsion were analyzed by single factor experiment. The results showed that the emulsifying capacity and storage stability of the three Pickering emulsions prepared under the conditions of 4.5 mol/L sulfuric acid concentration,The addition of micronized corn starch and soybean oil were 0.6 g and 20% respectively. 0.6 g micronized corn starch The sulfuric acid concentration and the proportion of soybean oil were 4 mol/L and 20% respectively. and20% soybean oil The sulfuric acid concentration and micronized corn starch addition were 4 mol/L and 0.6 g, respectively. were better,indicating that the emulsification index was 100% when stored for 0 days,while decreased significantly during storage for 1 day. The emulsion reached its stable state and there was no significant difference in the emulsifying index within the next 6 days of storage. In addition,the emulsifying index of the three Pickering emulsions at the storage period of 1 day were 76.89%,68.43% and 68.60% respectively. Finally,the Pickering emulsion was prepared on the basis of single factor and its loading capacity and load stability for beta-carotene were studied. The results showed that the loading efficiency of the emulsion on beta-carotene was 64.15%,and significantly decreased to 45.17% after 1 days of storage. The load efficiency could be maintained stable during the next 6 days of storage,which indicates that the load stability was very good.
The effects of sulfuric acid hydrolysis concentration of corn starch, the amount of micronized corn starch and the addition ratio of soybean oil on the emulsifying capacity and storage stability of Pickering emulsion were analyzed by single factor experiment. The results showed that the emulsifying capacity and storage stability of the three Pickering emulsions prepared under the conditions of 4.5 mol/L sulfuric acid concentration,The addition of micronized corn starch and soybean oil were 0.6 g and 20% respectively. 0.6 g micronized corn starch The sulfuric acid concentration and the proportion of soybean oil were 4 mol/L and 20% respectively. and20% soybean oil The sulfuric acid concentration and micronized corn starch addition were 4 mol/L and 0.6 g, respectively. were better,indicating that the emulsification index was 100% when stored for 0 days,while decreased significantly during storage for 1 day. The emulsion reached its stable state and there was no significant difference in the emulsifying index within the next 6 days of storage. In addition,the emulsifying index of the three Pickering emulsions at the storage period of 1 day were 76.89%,68.43% and 68.60% respectively. Finally,the Pickering emulsion was prepared on the basis of single factor and its loading capacity and load stability for beta-carotene were studied. The results showed that the loading efficiency of the emulsion on beta-carotene was 64.15%,and significantly decreased to 45.17% after 1 days of storage. The load efficiency could be maintained stable during the next 6 days of storage,which indicates that the load stability was very good.
引文
[1]CHEN L,REMONDETTO GE,SUBIRADE M.Food protein-based materials as nutraceutical delivery systems[J].Trends in Food Science&Technology,2006,17(5):272-283.
[2]ELLIOTT R,ONG TJ.Science,medicine,and the future:Nutritional genomics[J].Bmj British Medical Journal,2002,324(7351):1438-1442.
[3]MCCLEMENTS DJ,DECKER EA,PARK Y,et al.Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods[J].Critical Reviews in Food Science and Nutrition,2009,49(6):577-606.
[4]MCCLEMENTS,JULIAN D.Emulsion design to improve the delivery of functional lipophilic components[J].Annual Review of Food Science and Technology,2010,1(1):241-269.
[5]SAGALOWICZ L,LESER ME.Delivery systems for liquid food products[J].Current Opinion in Colloid&Interface Science,2010,15(1):61-72.
[6]LI C,SUN P,YANG C.Emulsion stabilized by starch nanocrystals[J].Starch,2012,64(6):497-502.
[7]LI C,LI Y,SUN P,et al.Pickering emulsions stabilized by native starch granules[J].Colloids&Surfaces A Physicochemical&Engineering Aspects,2013,431(33):142-149.
[8]HU M,MCCLEMENTS DJ,DECKER EA.Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein,Whey Protein Isolate,and Soy Protein Isolate[J].Journal of Agricultural and Food Chemistry,2003,51(6):1696-1700.
[9]XIAO J,WANG X,GONZALEZ AJP,et al.Kafirin nanoparticles-stabilized Pickering emulsions:Microstructure and rheological behavior[J].Food Hydrocolloids,2016(54):30-39.
[10]GUPTA R,ROUSSEAU D.Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions.[J].Food&Function,2012,3(3):302-311.
[11]MARKU D,WAHLGREN M,RAYNER M,et al.Characterization of starch Pickering emulsions for potential applications in topical formulations[J].International Journal of Pharmaceutics,2012,428(1-2):1-7.
[12]SALVIATRUJILLO L,QIAN C,MARTíNBELLOSOO,et al.Modulatingβ-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions.[J].Food Chemistry,2013,139(1-4):878-884.
[13]HAN Z,ZENG XA,YU SJ,et al.Effects of pulsed electric fields(PEF)treatment on physicochemical properties of potato starch[J].Innovative Food Science&Emerging Technologies,2009,10(4):481-485.
[14]黄强,杨银洲,王婵,等.酸解时间对小颗粒淀粉性质及稳定Pickering乳液的影响[J].华南理工大学学报(自然科学版),2017,45(3):104-110.
[15]SHAO Y,TANG CH.Gel-like pea protein Pickering emulsions at p H 3.0 as a potential intestine-targeted and sustained-release delivery system forβ-carotene[J].Food Research International,2016(79):64-72.
[16]MAREFATI A,BERTRAND M,MALIN S,et al.Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization[J].Food Hydrocolloids,2017(63):309-320.
[17]洪利军,李庆,林华,等.常温下微细化淀粉的制备[J].聚酯工业,2008,21(3):20-22.
[18]冯康.玉米淀粉微细化改性及其在Pickering乳液中的应用[D].华南理工大学,2015.
[19]Triglyceride-water emulsions stabilised by starchbased nanoparticles[J].Food Hydrocolloids,2014(36):70-75.
[20]THIEME J,ABEND S,LAGALY G.Aggregation in Pickering emulsions[J].Colloid&Polymer Science,1999,277(2-3):257-260.
[21]裴亚琼.疏水化大米淀粉微粒稳定的Pickering乳状液的制备与稳定性研究[D].2014.
[22]蒋艳伟,梁蓉,曹光群.季铵盐壳聚糖/淀粉纳米晶稳定Pickering乳液的研究[J].精细化工,2016,33(3):346-350.
[2]ELLIOTT R,ONG TJ.Science,medicine,and the future:Nutritional genomics[J].Bmj British Medical Journal,2002,324(7351):1438-1442.
[3]MCCLEMENTS DJ,DECKER EA,PARK Y,et al.Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods[J].Critical Reviews in Food Science and Nutrition,2009,49(6):577-606.
[4]MCCLEMENTS,JULIAN D.Emulsion design to improve the delivery of functional lipophilic components[J].Annual Review of Food Science and Technology,2010,1(1):241-269.
[5]SAGALOWICZ L,LESER ME.Delivery systems for liquid food products[J].Current Opinion in Colloid&Interface Science,2010,15(1):61-72.
[6]LI C,SUN P,YANG C.Emulsion stabilized by starch nanocrystals[J].Starch,2012,64(6):497-502.
[7]LI C,LI Y,SUN P,et al.Pickering emulsions stabilized by native starch granules[J].Colloids&Surfaces A Physicochemical&Engineering Aspects,2013,431(33):142-149.
[8]HU M,MCCLEMENTS DJ,DECKER EA.Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein,Whey Protein Isolate,and Soy Protein Isolate[J].Journal of Agricultural and Food Chemistry,2003,51(6):1696-1700.
[9]XIAO J,WANG X,GONZALEZ AJP,et al.Kafirin nanoparticles-stabilized Pickering emulsions:Microstructure and rheological behavior[J].Food Hydrocolloids,2016(54):30-39.
[10]GUPTA R,ROUSSEAU D.Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions.[J].Food&Function,2012,3(3):302-311.
[11]MARKU D,WAHLGREN M,RAYNER M,et al.Characterization of starch Pickering emulsions for potential applications in topical formulations[J].International Journal of Pharmaceutics,2012,428(1-2):1-7.
[12]SALVIATRUJILLO L,QIAN C,MARTíNBELLOSOO,et al.Modulatingβ-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions.[J].Food Chemistry,2013,139(1-4):878-884.
[13]HAN Z,ZENG XA,YU SJ,et al.Effects of pulsed electric fields(PEF)treatment on physicochemical properties of potato starch[J].Innovative Food Science&Emerging Technologies,2009,10(4):481-485.
[14]黄强,杨银洲,王婵,等.酸解时间对小颗粒淀粉性质及稳定Pickering乳液的影响[J].华南理工大学学报(自然科学版),2017,45(3):104-110.
[15]SHAO Y,TANG CH.Gel-like pea protein Pickering emulsions at p H 3.0 as a potential intestine-targeted and sustained-release delivery system forβ-carotene[J].Food Research International,2016(79):64-72.
[16]MAREFATI A,BERTRAND M,MALIN S,et al.Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization[J].Food Hydrocolloids,2017(63):309-320.
[17]洪利军,李庆,林华,等.常温下微细化淀粉的制备[J].聚酯工业,2008,21(3):20-22.
[18]冯康.玉米淀粉微细化改性及其在Pickering乳液中的应用[D].华南理工大学,2015.
[19]Triglyceride-water emulsions stabilised by starchbased nanoparticles[J].Food Hydrocolloids,2014(36):70-75.
[20]THIEME J,ABEND S,LAGALY G.Aggregation in Pickering emulsions[J].Colloid&Polymer Science,1999,277(2-3):257-260.
[21]裴亚琼.疏水化大米淀粉微粒稳定的Pickering乳状液的制备与稳定性研究[D].2014.
[22]蒋艳伟,梁蓉,曹光群.季铵盐壳聚糖/淀粉纳米晶稳定Pickering乳液的研究[J].精细化工,2016,33(3):346-350.