摘要
目的研制一种基于乳清分离蛋白和菊粉负载人参皂苷的Pickering乳液。方法以乳清分离蛋白与菊粉复合溶液为水相,大豆油为油相,应用超声和均质处理方法制备负载人参皂苷的Pickering乳液。通过单因素试验考察乳清分离蛋白与菊粉的质量分数比、超声功率、超声时间、均质时间对人参皂苷乳液粒径的影响,利用Box-Behnken试验设计和响应面分析确定人参皂苷Pickering乳液的制备工艺。结果对人参皂苷Pickering乳液粒径的影响程度从大到小依次为超声时间、均质时间、超声功率。优化的制备工艺参数:超声功率272.0 W、超声时间17.0 min、均质时间6.0 min,乳清分离蛋白与菊粉的质量分数比1:1.0。在优化条件下制备的人参皂苷Pickering乳液粒径最小为(318.73±1.24)nm。结论应用超声辅助均质处理,制备基于乳清分离蛋白和菊粉负载人参皂苷的Pickering乳液工艺可行,为进一步构建人参皂苷纳米输送体系和功能食品研发奠定基础。
Objective To develop a Pickering emulsion based on whey protein isolation and inulin loaded with ginsenoside.Methods Pickering emulsion loaded with ginsenoside was prepared by ultrasonography and homogenization using whey protein isolate and inulin as aqueous phase and soybean oil as oil phase.The effects of the mass fraction ratio of whey protein isolate to inulin,ultrasonic power,ultrasonic time and homogenization time on the particle size of ginsenoside emulsion were investigated by single factor test.Box-Behnken test design and response surface analysis were used to determine the preparation technology of ginsenoside Pickering emulsion.Results The effects of ultrasonic time,homogenization time and ultrasonic power on the particle size of ginsenoside Pickering emulsion were successively from large to small.The optimized process parameters were as follows:The ultrasonic power was 272.0 W,the ultrasonic time was 17.0 min,the homogenization time was 6.0 min,and the mass fraction ratio of whey protein isolate to inulin was 1:1.0.The particle size of ginsenoside Pickering emulsion prepared under optimized conditions was(318.73±1.24)nm.Conclusion It is feasible to prepare Pickering emulsion based on whey protein isolate and inulin supported ginsenoside by ultrasonic assisted homogenization,which lays a foundation for further construction of ginsenoside nano-delivery system and functional food research and development.
作者
陈云洁
徐艳阳
周千了
柴雨行
CHEN Yun-Jie;XU Yan-Yang;ZHOU Qian-Liao;CHAI Yu-Xing(College of Food Science and Engineering,Jilin University,Changchun 130062,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第23期196-205,共10页
Journal of Food Safety and Quality
基金
吉林省科技发展计划项目(20200708055YY)。
