摘要
为增强对鱼油产品的氧化保护,试验以橙皮苷-乳清蛋白(hesperidin-whey protein,HDN-WPI)非共价复合物为乳化剂、鱼油为油相,采用超声法制备HDN-WPI基纳米乳液。试验以粒径、Zeta电位、过氧化值(peroxide value,POV)、硫代巴比妥酸值(thiobarbituric acid reactive substances,TBARS)及乳液微观形态作为评价指标,对乳清蛋白(whey protein,WPI)基纳米乳和鱼油进行对照,研究纳米乳贮藏期间的稳定性及HDN-WPI复合乳化剂对鱼油的氧化保护作用。结果表明,HDN-WPI基纳米乳液的制备应采用鱼油体积分数6%、超声功率288 W、超声时间6 min的生产工艺,此条件下制备的HDN-WPI基纳米乳液的物理稳定性明显优于WPI基纳米乳液,并可有效地降低鱼油中过氧化物、丙二醛的生成量。该试验结果可为鱼油产品的开发提供一种良好的氧化保护纳米制剂,为脂溶性营养物的包埋保护提供一定参考。
In order to enhance the oxidative protection of fish oil products,the hesperidin-whey protein(HDN-WPI)noncovalent complex was used as emulsifier and fish oil was used as the oil phase to prepare HDN-WPI-based nanoemulsion by ultrasonic method.The particle size,Zeta potential,peroxide value(POV),thiobarbituric acid reactive substances(TBARS)and the morphology of the emulsion were used as the evaluation indexes,the whey protein(WPI)based nanoemulsion and the fish oil were compared,and the stability of HDN-WPI nanoemulsion during storage and the oxidative protection of HDN-WPI composite emulsifier on fish oil were studied.The results showed that the optimum condition for the preparation of HDNWPI-based nanoemulsion was as follows:the volume fraction of fish oil 6%,the ultrasonic power 288 W,and the ultrasonic time 6 min.The physical stability of HDN-WPI-based nanoemulsion prepared under this condition was significantly better than that of WPI-based,and could effectively reduce the generation amount of peroxide and malondialdehyde in the fish oil.A good antioxidant nano-preparation for the development of fish oil products and a reference for the embedding protection of fatsoluble nutrients could be provided.
作者
刘雪梅
王兆石
刘露
陈丽丽
赵利
白春清
LIU Xuemei;WANG Zhaoshi;LIU Lu;CHEN Lili;ZHAO Li;BAI Chunqing(College of Life Science,Jiangxi Science and Technology Normal University,Nanchang 330013)
出处
《食品工业》
CAS
2022年第4期91-96,共6页
The Food Industry
基金
江西省教育厅一般项目(GJJ201114)
江西省现代农业产业技术体系建设专项项目(赣财文指[2018]13号)
江西科技师范大学青年拔尖人才项目(2020QNBJRC006)
江西省高等学校大学生实践创新训练计划项目(202111318008)。
关键词
橙皮苷
纳米乳液
乳清蛋白
鱼油
稳定性
hesperidin
nano emulsion
whey protein
fish oil
stability
