摘要
构建大豆分离蛋白-花青素共价复合纳米颗粒,以粒径、Zeta电位、自由基清除能力、光学显微镜观察为指标,对纳米颗粒和Pickering乳液进行研究.结果表明,通过添加花青素在一定程度上改变了纳米颗粒和Pickering乳液的粒径分布与Zeta电位值;对比可知,添加花青素后纳米颗粒和乳液体系更加稳定.此外,当花青素添加量为0.15%时,纳米颗粒的粒径分布较为均一,粒径相对体积最大;纳米颗粒Zeta电位绝对值最大;自由基清除能力相对较强;并且以0.15%花青素添加量的纳米颗粒制备的Pickering乳液液滴分布较为均匀,不易发生聚集,较为稳定.
In this paper, soybean protein isolate (SPI)-anthocyanin (ACN) covalent composite nanoparticles were successfully constructed and used to fabricate Pickering emulsions. The particle size, zeta potential, free radical scavenging ability, and optical microscopy of nanoparticles and Pickering emulsions were evaluated. The results showed that the particle size distribution and potential values of nanoparticles and Pickering emulsions were changed by adding anthocyanins. The comparisons showed that the nanoparticles and the emulsion systems became more stable after the addition of anthocyanins. In addition, the particle size distribution of the nanoparticles with 0.15% anthocyanins was uniform with the highest relative volume of particles;the absolute value of zeta potential was the largest and the abilities to scavenge free radicals were relatively strong. Microscopic observation showed that the droplet distribution of the Pickering emulsion with 0.15% anthocyanins was relatively uniform, and it was not easy to aggregate and relatively stable.
作者
鞠梦楠
祝钢
刘英杰
董亚博
兰天
江连洲
隋晓楠
JU Mengnan;ZHU Gang;LIU Yingjie;DONG Yabo;LAN Tian;JIANG Lianzhou;SUI Xiaonan(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第20期8-13,共6页
Food Science
基金
国家自然科学基金青年科学基金项目（31601475）
国家自然科学基金面上项目(31871809)
