均质工艺对制备鱼油微胶囊结构和理化性质的影响

摘要/Abstract

摘要： 本文分别利用高压均质、空化射流和超声破碎三种均质方式制备了以大豆分离蛋白和磷脂酰胆碱包裹的鱼油纳米乳液和微胶囊。对纳米乳液粒径、ζ-电位、稳定性、黏度及乳化产率、微胶囊形貌、理化性质和稳定性进行比较分析，研究均质工艺对鱼油纳米乳液和微胶囊理化性质的影响。研究发现，空化射流工艺制备的纳米乳液平均粒径小，乳化产率和乳液稳定性较高，经过空化射流工艺制备的微胶囊包埋率达87.44%，溶解度较高，微胶囊颗粒表面形态饱满、致密、无裂纹和空隙，氧化稳定性和热稳定性较好。高压均质和超声破碎制得的纳米乳液平均粒径大，乳化产率和乳液稳定性较低，经过高压均质和超声破碎制得的微胶囊包埋率分别为80.55%和78.64%，溶解度相较于空化射流较差，微胶囊颗粒表面分别出现微孔和较大的孔洞，氧化稳定性和热稳定性较差。红外光谱结果表明三种均质工艺均有较好的包埋效率。通过实验可以看出空化射流均质工艺制备的鱼油纳米乳液及微胶囊在产品性能上要优于其他两种均质工艺。本研究可为鱼油纳米乳液和微胶囊产品的均质工艺选择以及应用评价体系的构建提供理论依据。

关键词: 鱼油, 纳米乳液, 微胶囊, 均质工艺, 结构, 产品特性

Abstract: Fish oil nanoemulsions and microcapsules were stabilized by soy protein isolate and phosphatidylcholine were prepared by three types of homogenization methods including high-pressure homogenization, cavitation jet homogenization and ultrasonic treatment, respectively. The effects of homogeneous process on the physicochemical properties of fish oil nanoemulsion and microcapsule were studied by comparing and analyzing the particle size, ζ-potential, stability, viscosity and emulsification yield, microcapsule morphology, physicochemical properties and stability of nanoemulsion. The study found that the nanoemulsion prepared by the cavitation jet process had a small average particle size, high emulsion yield and high emulsion stability. The embedding rate of the microcapsule prepared by the cavitation jet wass 87.44%, and its solubility was high. The surface of this microcapsule particle was full, dense, free of cracks and voids. The microcapsule prepared by the cavitation jet homogenization had good oxidation and thermal stability. Nanoemulsion prepared by high-pressure homogenization and ultrasonic crushing had larger average particle size, lower emulsion yield and lower emulsion stability. The embedding rates of the microcapsules obtained by high-pressure homogenization and ultrasonic crushing were 80.55% and 78.64%, respectively. The solubility of these microcapsules were lower than cavitation jet. In addition, microcapsules and larger pores appeared on the surface of the microcapsule particles, respectively, which had poor oxidation stability and thermal stability. The results obtained by infrared spectroscopy showed that all three homogeneous processes had high embedding efficiency. It can be seen that the fish oil nanoemulsion and microcapsule prepared by the cavitation jet homogenization was superior to the other two methods in product performance. This study can provide a theoretical basis for the selection of homogeneous processes of fish oil nanoemulsion and microcapsule products and the construction of an application evaluation system.

Key words: fish oil, nanoemulsion, microcapsule, homogeneous process, structure, product characteristics

中图分类号:

TS214.9

周麟依郭亚男王凯博郭增旺樊乃境江连洲王中江刘军. 均质工艺对制备鱼油微胶囊结构和理化性质的影响[J]. 食品科学, 0, (): 0-0.

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