摘要
目的探究文冠果油纳米乳液的最佳制备工艺并对制得的纳米乳液进行特性表征。方法以乳清蛋白作为水相,文冠果油作为油相,在高速剪切作用下制备水包油型纳米乳液。通过单因素实验探究乳清蛋白浓度、油相比、剪切速度、剪切时间、pH等因素对文冠果油纳米乳液的粒径及Zeta电位的影响;通过设计四因素三水平的响应面实验优化制备工艺,并测定最佳工艺条件下制备的纳米乳液的热稳定性、盐稳定性、体外消化活性和流变特性。结果文冠果油纳米乳液的最佳制备工艺为:乳清蛋白浓度3.5%、油相比9.8%、剪切速度15000 r/min、剪切时间3 min,在此条件下制备的文冠果油纳米乳液的平均粒径为3.5697 nm,而且具有良好的稳定性和体外消化活性,表现为弹性凝胶结构。结论本研究建立的文冠果油纳米乳液制备工艺可行性强且稳定性良好,拓宽文冠果油的应用领域,具有一定的理论价值和应用价值。
Objective To investigate the optimum preparation process of the nanoemulsion of Xanthoceras sorbifolia Bunge oil and to characterize the nanoemulsion.Methods Oil-in-water nanoemulsion was prepared by high-speed shear with whey protein as water phase and Xanthoceras sorbifolia Bunge oil as oil phase.The effects of whey protein concentration,oil phase ratio,rotate speed,rotate time and pH on the preparation of the particle size and Zeta potential of nanoemulsion of Xanthoceras sorbifolia Bunge oil were investigated by single factor experiment.A response surface experiment with 4 factors and 3 levels was designed to optimize the preparation process,and the thermal stability,salt stability,in vitro digestion activity and rheological properties of the nanoemulsion prepared under the optimal process conditions were determined.Results The optimum preparation techniques were as follows:The whey protein concentration to 3.5%,the ratio of oil phase to 9.8%,the rotate speed to 15000 r/min,and the rotate time to 3 min.Under these conditions,the average particle size of the nanoemulsion was 3.5697 nm,and it had good stability and digestive activity in vitro,showing an elastic gel structure.Conclusion The nanoemulsion preparation process established in this study is feasible and stable,which can broaden the application of the Xanthoceras sorbifolia Bunge oil,and has certain theoretical and application value.
作者
乔虹
高慧
崔言峰
张梓言
张明华
张志冉
孙杰
QIAO Hong;GAO Hui;CUI Yan-Feng;ZHANG Zi-Yan;ZHANG Ming-Hua;ZHANG Zhi-Ran;SUN Jie(College of Life Sciences,Qingdao University,Qingdao 266071,China;Shandong Jinsheng Cereals&Oils Foods Group Co.,Ltd.,Linyi 276600,China)
出处
《食品安全质量检测学报》
CAS
2024年第18期180-189,共10页
Journal of Food Safety and Quality
基金
山东省科技型中小企业创新能力提升工程项目(2022TSGC2520、2023TSGC0892)
山东省技术创新引导计划项目(YDZX2023035)
青岛市自然科学基金项目(23-2-1-180-zyyd-jch)
青岛市科技惠民示范引导专项(24-1-8-xdny-16-nsh)
山东省重点研发计划项目(2023TZXD078)
2020年烟台市“双百人才”项目。
关键词
文冠果油
乳清蛋白
水包油纳米乳液
粒径
稳定性
Xanthoceras sorbifolia Bunge oil
whey protein
oil-in-water nanoemulsion
particle size
stability
