摘要
以大豆蛋白-磷脂酰胆碱作为复合乳化剂,采用高压均质技术制备鱼油纳米乳液,研究了大豆蛋白质量分数、磷脂酰胆碱质量分数、鱼油质量分数、均质压力对鱼油纳米乳液平均粒径、PDI、ζ-电位、浊度等性质影响,确定了最佳制备工艺参数为:大豆蛋白质量分数2%,磷脂酰胆碱质量分数0.2%,鱼油质量分数1.5%,均质压力100 MPa,得到鱼油纳米乳液的平均粒径为(245±3.1)nm,PDI为0.226±0.019,ζ-电位为(-30.2±0.6)mV,浊度为(2 413±34.7)cm^(-1)。通过超高分辨显微镜观测到鱼油被包埋于复合乳化剂中且均匀分布在乳液体系中;通过稳定性研究发现:大豆蛋白-磷脂酰胆碱鱼油纳米乳液分别在4℃和25℃储存30 d均稳定;对一定浓度的Na+有较好的抗性;酸性条件不稳定,碱性条件下稳定。
Soybean protein-phosphatidylcholine was used as the emulsifier to prepare fish oil nano-emulsion by high pressure homogenization technology.The effect of concentrations of soybean protein,phosphatidylcholine and fish oil,and homogenous pressure on the average particle size,PDI,ζ-potential,turbidity of fish oil nano-emulsion were studied.Results with the highest desirability(the mean droplet size was(245±3.1)nm,PDI was 0.226±0.019,ζ-potential was(-30.2±0.6)mV and turbidity was(2 413±34.7)cm^-1 was obtained with mass ratio of soybean protein content of 2%,phosphatidylcholine content of 0.2%,fish oil content of 1.5%,and homogenization pressure of 100 MPa.Through the super high-resolution microscopy it was observed that fish oil was embedded in the composite emulsifier and evenly distributed in the emulsion system.Through the stability study of the highest desirability soybean protein-phosphatidylcholine fish oil nano-emulsion,it was found that nano-emulsion was remained stable against coalescence and phase separation for a period of 30 d(storage period)at 4℃and 25℃,respectively.The ability of the soybean protein-phosphatidylcholine fish oil nano-emulsion was stronger than that of Tween20 fish oil nano-emulsion.The highest desirability soybean protein-phosphatidylcholine fish oil nano-emulsion had good ionic resistance ability,and the influence of Ca 2+on stability of nano-emulsions was greater than Na+.In addition,the nano-emulsion was stable under all processing conditions that encountered during food processing at pH value of 7.0~10.0.The developed fish oil nano-emulsion had potential applications in the food industry.
作者
江连洲
綦玉曼
马春芳
刘宝华
王中江
李杨
JIANG Lianzhou;QI Yuman;MA Chunfang;LIU Baohua;WANG Zhongjiang;LI Yang(College of Food Science,Northeast Agricultural University,Harbin 150030,China;Shandong Yuwang Ecological Food Industry Co.,Ltd.,Dezhou 251200,China;Harbin Food Industry Research Institute,Harbin 150028,China)
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2018年第10期387-395,共9页
Transactions of the Chinese Society for Agricultural Machinery
基金
国家自然科学基金面上项目(31571876
31671807)
关键词
大豆蛋白
磷脂酰胆碱
鱼油
纳米乳液
稳定性
soybean protein
phosphatidylcholine
fish oil
nano-emulsion
stability
