pH值偏移大豆油体-姜黄素复合乳液的物理特性及稳定性

doi:10.7506/spkx1002-6630-20220430-401

食品科学 ›› 2023, Vol. 44 ›› Issue (4): 1-8.doi: 10.7506/spkx1002-6630-20220430-401

• 食品化学 • 下一篇

pH值偏移大豆油体-姜黄素复合乳液的物理特性及稳定性

康梦雪，孙禹凡，宋晗钰，钟明明，王帅，齐宝坤

（东北农业大学食品学院，黑龙江哈尔滨 150030）

发布日期:2023-03-01
基金资助:
国家自然科学基金面上项目（32172141）

Physical Characteristics and Stability of pH-Shifted Soybean Oil Body-Curcumin Composite Emulsion

KANG Mengxue, SUN Yufan, SONG Hanyu, ZHONG Mingming, WANG Shuai, QI Baokun

(School of Food Science, Northeast Agricultural University, Harbin 150030, China)

Published:2023-03-01

摘要/Abstract

摘要： 以大豆油体为原料，利用油体天然水包油结构，借助pH值偏移法将姜黄素负载到油体油相内核中，制备姜黄素递送体系。通过乳液包封率、粒径、Zeta电位、显微结构等研究其包封特征，通过内源荧光光谱、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析其结构变化，探讨其贮藏稳定性、pH值稳定性及氧化稳定性。结果表明：大豆油体借助pH值偏移可成功包封姜黄素，pH值偏移为1.0时，大豆油体对姜黄素的包封效果最佳，乳液包封率为65.55%；脂滴形状规则、大小均匀，平均粒径为590.5 nm；氧化稳定性良好，但贮藏稳定性、pH值稳定性较差；蛋白质结构与未处理油体相比，未发生明显改变。本研究为天然油体运载姜黄素等亲脂性多酚物质提供一定参考。

关键词: 油体；姜黄素；pH值偏移；稳定性

Abstract: A curcumin delivery system was prepared by using the pH-shift method to load curcumin into the oil phase core of soybean oil body, which has a natural oil-in-water structure. The encapsulation characteristics of the emulsion were studied in terms of its encapsulation efficiency, particle size, zeta potential, and microstructure. The structural changes were analyzed by endogenous fluorescence spectroscopy and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and the storage stability, pH stability and oxidation stability were evaluated. The results showed that curcumin was successfully encapsulated with soybean oil body by the pH-shift method. At pH 1.0, the highest encapsulation efficiency of 65.55% was observed, and the lipid droplets were regular in shape and uniform in size, with an average particle size of 590.5 nm. The oxidative stability was good, but the storage stability and pH stability were poor. Protein structure was not changed significantly compared to untreated oil body. This study may provide a reference for future research on natural oil body to carry lipophilic polyphenols such as curcumin.

Key words: oil body; curcumin; pH-shift; stability

中图分类号:

TS214.2

康梦雪，孙禹凡，宋晗钰，钟明明，王帅，齐宝坤. pH值偏移大豆油体-姜黄素复合乳液的物理特性及稳定性[J]. 食品科学, 2023, 44(4): 1-8.

KANG Mengxue, SUN Yufan, SONG Hanyu, ZHONG Mingming, WANG Shuai, QI Baokun. Physical Characteristics and Stability of pH-Shifted Soybean Oil Body-Curcumin Composite Emulsion[J]. FOOD SCIENCE, 2023, 44(4): 1-8.

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pH值偏移大豆油体-姜黄素复合乳液的物理特性及稳定性

Physical Characteristics and Stability of pH-Shifted Soybean Oil Body-Curcumin Composite Emulsion

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