食品科学 ›› 2019, Vol. 40 ›› Issue (16): 38-44.doi: 10.7506/spkx1002-6630-20180709-111

• 食品化学 • 上一篇    下一篇

面筋蛋白粒子-黄原胶Pickering乳液的制备及其表征

谢安琪,邓苏梦,左白露,周 伟,朱雨晴,邹立强,刘 伟   

  1. 1.南昌大学食品学院,食品科学与技术国家重点实验室,江西 南昌 330047;2.中国热带农业科学院农产品加工研究所,农业农村部热带作物产品加工重点实验室,广东 湛江 524001
  • 出版日期:2019-08-25 发布日期:2019-08-26
  • 基金资助:
    国家自然科学基金地区科学基金项目(31860452);江西省自然科学基金主要项目(S2017ZRZDB0192);江西省自然科学青年科学基金项目(20181BAB214019);中国热带农业科学院农产品加工研究所、农业农村部热带作物产品加工重点实验室开放课题(KFKT201804)

Preparation and Characterization of Wheat Gluten Nanoparticles-Xanthan Gum Pickering Emulsions

XIE Anqi, DENG Sumeng, ZUO Bailu, ZHOU Wei, ZHU Yuqing, ZOU Liqiang, LIU Wei   

  1. 1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, China; 2. Key Laboratory of Tropical Crop Products Processing, Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China
  • Online:2019-08-25 Published:2019-08-26

摘要: 制备黄原胶与面筋蛋白纳米粒协同稳的Pickering乳液,表征Pickering乳液的物理化学性能和微观结构。结果显示:通过黄原胶与面筋蛋白纳米粒协同作用,可制备出稳定性较好的Pickering乳液。低质量分数的黄原胶(0.2%)会促进乳析;当黄原胶质量分数不小于0.3%时,乳液于4 ℃贮存30 d仍无乳析现象;当黄原胶质量分数为1%时,贮存30 d乳液出现析油的现象。不同乳化顺序得到乳液的稳定性不同。乳液M-WG-XG(面筋蛋白纳米粒与玉米油乳化得粗乳液,然后加入黄原胶二次分散)的稳定性最好,同时乳液的平均粒径最小(21.4±0.314)μm。黄原胶的加入增大了乳液的净电荷,乳液的稳定性提高。共聚焦显微镜结果表明,乳液M-WG-XG液滴分布均匀,界面层呈现出多层结构。相比于其他方式制备的乳液,乳液M-WG-XG有更好的黏弹性和离子稳定性。

关键词: 面筋蛋白纳米粒, 黄原胶, Pickering乳液, 理化性能

Abstract: In this study, wheat gluten nanoparticles and xanthan gum were used to synergistically stabilize Pickering emulsions and their physicochemical properties and microstructure were characterized. The results showed that stable Pickering emulsions could be prepared through the synergism between xanthan gum and wheat gluten nanoparticles. While low concentration of xanthan gum (0.2%) promoted creaming, the emulsion could be stored for one month at 4 ℃ without any aggregation or creaming when the concentration of xanthan gum was equal to or greater than 0.3%. When the concentration of xanthan gum was 1%, the emulsion became unstable after 30 days. The emulsion stability varied with different orders of emulsification. The M-WG-XG emulsion (prepared by sequential dispersion of a mixture of wheat gluten nanoparticles and corn oil, followed by addition of xanthan gum) had the highest stability and smallest particle size (21.4 ± 0.314) μm. The addition of xanthan gum increased the net charge and consequently stability of emulsions. The droplets were evenly distributed and the interface layer exhibited a multilayer structure under confocal laser scanning microscopy. Compared to the other emulsions, the M-WG-XG emulsion possessed a better viscoelasticity and higher salt stability (0–1 000 mmol/L NaCl) against aggregation.

Key words: wheat gluten nanoparticles, xanthan gum, Pickering emulsions, physicochemical properties

中图分类号: