均质工艺对制备鱼油微胶囊结构和理化性质的影响

doi:10.7506/spkx1002-6630-20200302-033

食品科学 ›› 2021, Vol. 42 ›› Issue (5): 99-105.doi: 10.7506/spkx1002-6630-20200302-033

均质工艺对制备鱼油微胶囊结构和理化性质的影响

周麟依，任双鹤，郭亚男，樊乃境，江连洲，贾富国，王中江，刘军

（1.东北农业大学食品学院，黑龙江哈尔滨 150030；2.山东万得福实业集团有限公司，山东德州 253000；3.临邑禹王植物蛋白有限公司，山东德州 253000；4.东北农业大学工程学院，黑龙江哈尔滨 150030；5.克东禹王大豆蛋白食品有限公司，黑龙江齐齐哈尔 230200；6.黑龙江国如生物科技有限公司，黑龙江哈尔滨 150030）

出版日期:2021-03-15 发布日期:2021-03-29
基金资助:
山东省重点研发计划项目（医用食品专项计划）（2018YYSP021；2018YYSP026）；山东省泰山产业领军人才工程高效生态农业创新类项目（LJNY201607）； “十三五”国家重点研发计划重点专项（2016YFD0400402）；东北农业大学“青年才俊”项目（18QC50）；中国科协青年人才托举工程项目（2019QNRC001）；黑龙江省普通本科高等学校青年创新人才培养计划项目（UNPYSCT-2018163）；哈尔滨市雏鹰计划项目（CY2019JH020004）

Effect of Homogenization Process on the Structure and Physicochemical Properties of Fish Oil Microcapsules

ZHOU Linyi, REN Shuanghe, GUO Yanan, FAN Naijing, JIANG Lianzhou, JIA Fuguo, WANG Zhongjiang, LIU Jun

(1. School of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Shandong Wandefu Industrial Group Co. Ltd., Dezhou 253000, China; 3. Linyi Yuwang Plant Protein Co. Ltd., Dezhou 253000, China; 4. School of Engineering, Northeast Agricultural University, Harbin 150030, China; 5. Kedong Yuwang Soybean Protein Food Co. Ltd., Qiqihar 230200, China; 6. Heilongjiang Guoru Biological Technology Co. Ltd., Harbin 150030, China)

Online:2021-03-15 Published:2021-03-29

摘要/Abstract

摘要： 本实验分别利用高压均质、空化射流和超声破碎3 种均质方式制备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，并对纳米乳液粒径、Zeta-电位、稳定性、黏度、乳化产率及微胶囊形貌、理化性质、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。结果发现，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10 min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100 MPa高压均质和400 W超声破碎制得的微胶囊包埋率分别为80.36%和78.64%，溶解度相较于空化射流差，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。傅里叶变换红外光谱分析结果表明3 种均质工艺均有较好的包埋效果。通过实验可以得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

Abstract: Fish oil nanoemulsions and microcapsules stabilized by soy protein isolate (SPI) and phosphatidylcholine (PC) were prepared by three homogenization methods including high-pressure homogenization, cavitation jet homogenization and ultrasonic treatment. To evaluate the effect of homogenization processes on the physicochemical properties of fish oil nanoemulsions and microcapsules, the particle size, zeta-potential, stability, viscosity and emulsification yield of nanoemulsions were determined, together with microcapsule morphology, physicochemical properties and stability. The results indicated that the nanoemulsion prepared by cavitation jet had a small average particle size and exhibited high emulsification yield and high stability. Highly soluble microcapsules were obtained by 10 min cavitation jet with an encapsulation efficiency of 87.44%. The surface morphology of the microcapsules was full and dense without any cracks or voids and they had good oxidative and thermal stability. The nanoemulsions prepared by high-pressure homogenization and ultrasonic treatment had larger average particle size, lower emulsification yield and lower emulsion stability. The encapsulation efficiencies of the microcapsules obtained by high-pressure homogenization at 100 MPa and ultrasonic treatment at 400 W were 80.36% and 78.64%, respectively. The solubility of these microcapsules was lower than that of the microcapsules prepared by cavitation jet. In addition, micropores and larger pores appeared on the surface of the microcapsule particles, respectively, both of which had poor oxidative and thermal stability. The results obtained by Fourier transform infrared spectroscopy showed that all three homogenization processes provided high encapsulation efficiency. The fish oil nanoemulsion and microcapsule prepared by cavitation jet homogenization were superior to the counterparts prepared by the other two methods in product performance. This study can provide a theoretical basis for the selection of homogenization processes for the preparation of fish oil nanoemulsion and microcapsule products and the construction of an evaluation system for their application.

Key words: fish oil; nanoemulsion; microcapsule; homogenization

中图分类号:

TS201.1

周麟依，任双鹤，郭亚男，樊乃境，江连洲，贾富国，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, 2021, 42(5): 99-105.

ZHOU Linyi, REN Shuanghe, GUO Yanan, FAN Naijing, JIANG Lianzhou, JIA Fuguo, WANG Zhongjiang, LIU Jun. Effect of Homogenization Process on the Structure and Physicochemical Properties of Fish Oil Microcapsules[J]. FOOD SCIENCE, 2021, 42(5): 99-105.

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均质工艺对制备鱼油微胶囊结构和理化性质的影响

Effect of Homogenization Process on the Structure and Physicochemical Properties of Fish Oil Microcapsules

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