摘要
为获得稳定性较好的蛋白基Pickering乳液,实验采用pH循环法以绿豆蛋白和乳清蛋白为原料制备双蛋白纳米颗粒并进行表征,进一步以此为基质制备Pickering乳液,并对Pickering乳液微观结构、粒径及流变学等进行表征,同时探讨了乳液的加工稳定性。结果表明,获得了粒径为100~250 nm的蛋白纳米颗粒;其制备的Pickering乳液为水包油型,且具有良好稳定性;与单一蛋白纳米颗粒乳液比较,双蛋白纳米颗粒乳液的乳化特性及其本身的稳定性有所提高。乳液的流变学说明乳液出现了剪切稀化现象,形成了凝胶网络结构。随着双蛋白中乳清蛋白比例的增加,乳液粒径减小,稳定性增加。因此,双蛋白制备的纳米颗粒Pickering乳液理化性质得到改善。研究结果可为混合蛋白构建稳定的乳液体系及活性成分的递送提供参考。
To obtain protein-based Pickering emulsions with good stability,dual-protein nanoparticles were prepared and characterized by using a pH cycling method with mung bean protein and whey protein as raw materials.Pickering emulsions were further prepared on this substrate,and the microstructure,particle size and rheology of Pickering emulsions were characterized,and the processing stability of the emulsions was also investigated.protein nanoparticles with particle size of 100~250 nm were obtained.The prepared Pickering emulsion is oil-in-water type and had good stability.Improved emulsification properties of dual protein nanoparticle emulsions and their own stability compared to single protein nanoparticle emulsions.The rheology of the emulsion indicates shear thinning of the emulsion and the formation of a gel network structure.As the proportion of whey protein in the double protein increases,the emulsion particle size decreases and stability increases.As a result,the physicochemical properties of Pickering emulsions of nanoparticles prepared from dual proteins were improved.The results of the study can provide a reference for the construction of stable emulsion systems and delivery of active ingredients by mixed proteins.
作者
王浩宇
张舒
冯玉超
马艳涛
程晓雨
王长远
Wang Haoyu;Zhang Shu;Feng Yuchao;Ma Yantao;Cheng Xiaoyu;Wang Changyuan(Heilongjiang Bayi Agricultural University,Daqing 163000;National Coarse Cereals Engineering Research Center,Daqing 163000)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2024年第3期98-109,共12页
Journal of the Chinese Cereals and Oils Association
基金
中央引导地方科技发展专项(ZY22D050)
黑龙江省“百千万”工程科技重大专项(2021ZX12B06)
黑龙江八一农垦大学研究生创新科研项目(XS206234)。
