复合凝聚法制备核桃调和油微胶囊理化性质及其结构表征

doi:10.7506/spkx1002-6630-20250122-168

食品科学 ›› 2025, Vol. 46 ›› Issue (15): 91-91.doi: 10.7506/spkx1002-6630-20250122-168

复合凝聚法制备核桃调和油微胶囊理化性质及其结构表征

刘恩慧，牛晴，赵仲凯，赵文革，冯东霞，尧华文，张玉珍

（1.新疆大学智慧农业学院（研究院），新疆乌鲁木齐 830017；2.新疆生物资源基因工程重点实验室，新疆乌鲁木齐 830017；3.新疆浙疆果业有限公司，新疆核桃产业工程技术研究中心，新疆阿克苏 843000；4.阿拉山口金牧生物科技有限公司，新疆阿拉山口 833400）

出版日期:2025-08-15 发布日期:2025-07-22
基金资助:
新疆维吾尔自治区重大科技专项（2022A02009-2）

Physicochemical Properties and Structural Characterization of Blended Walnut Oil Microcapsules Prepared by Complex Coacervation Method

LIU Enhui, NIU Qing, ZHAO Zhongkai,, ZHAO Wenge, FENG Dongxia, YAO Huawen, ZHANG Yuzhen

(1. College of Smart Agriculture (Research Institute), Xinjiang University, ürümqi 830017, China; 2. Xinjiang Key Laboratory of Biological Resources Genetic Engineering, ürümqi 830017, China; 3. Xinjiang Walnut Industry Engineering Technology Research Center, Xinjiang Zhejiang Fruit Industry Co. Ltd., Aksu 843000, China; 4. Alashankou Jinmu Biological Technology Co. Ltd., Alashankou 833400, China)

Online:2025-08-15 Published:2025-07-22

摘要/Abstract

摘要： 以核桃分离蛋白（walnut protein isolate，WPI），分别与阿拉伯树胶（gum arabic，GA）、海藻酸钠（sodium alginate，SA）、羧甲基纤维素钠（carboxymethyl cellulose sodium，CMC）为复合壁材，利用复合凝聚法结合冷冻干燥技术制备核桃调和油（blended walnut oil，BWO）微胶囊，改善植物油的氧化稳定性。通过Zeta电位、浊度分别确定制备不同复合壁材蛋白质-多糖比例（WPI∶GA＝4∶1、WPI∶SA＝6∶1、WPI∶CMC＝6∶1）和pH值（WPI-GA＝4.3、WPI-SA＝4.3、WPI-CMC＝4.4），并比较3 种微胶囊的包埋率、理化性质及微观形态的差异。结果表明，WPI与GA在质量比为4∶1、pH 4.3条件下，形成的微胶囊（WPIGA-BWO）具有最佳的包埋效果（94.02%）和溶解度（84.49%），平均粒径226.70 μm；红外光谱证实WPI与多糖通过静电相互作用形成凝聚物，可作为包埋BWO的壁材；X射线衍射分析，WPIGA-BWO具有较高的相对结晶度（40.27%）；热重分析进一步表明，微胶囊在250 ℃以下表现出良好的热稳定性。本研究可为核桃油粉末油脂产品的开发以及植物油的有效防护提供理论参考，拓宽核桃油在食品加工领域中的应用范围。

关键词: 核桃调和油；微胶囊；理化性质；结构表征

Abstract: In this study, blended walnut oil (BWO) microcapsules with wall materials consisting of walnut protein isolate (WPI) and gum arabic (GA), sodium alginate (SA) or carboxymethyl cellulose sodium (CMC) were prepared by complex coacervation and freeze drying to improve the oxidative stability of vegetable oils. The optimum ratio of protein to polysaccharide (WPI:GA = 4:1, WPI:SA = 6:1, and WPI:CMC = 6:1) and pH (4.3, 4.3 and 4.4 for WPI combinations with GA, SA, and CMC, respectively) for the preparation of different composite wall materials were determined based on zeta potential and turbidity. The differences in encapsulation efficiency, physicochemical properties, and microscopic morphology of the three types of microcapsules were compared. The microcapsules (WPIGA-BWO) with a WPI:GA ratio of 4:1 at pH 4.3 had the highest encapsulation efficiency (94.02%) and solubility (84.49%) with an average particle size of 226.70 μm. Infrared spectroscopy confirmed that WPI and polysaccharides formed coacervates through electrostatic interactions, which could be used as wall materials for encapsulating blended oils. X-ray diffraction (XRD) analysis showed that the WPIGA-BWO microcapsules had high relative crystallinity (40.27%). Thermogravimetric analysis (TGA) indicated that the microcapsules exhibited good thermal stability below 250 ℃. This study can provide a theoretical reference for the development of powdered walnut oil products and the effective protection of vegetable oils, broadening the application scope of walnut oil in the field of food processing.

Key words: blended walnut oil; microcapsules; physicochemical properties; structural characterization

中图分类号:

TS225.1

刘恩慧，牛晴，赵仲凯，赵文革，冯东霞，尧华文，张玉珍. 复合凝聚法制备核桃调和油微胶囊理化性质及其结构表征[J]. 食品科学, 2025, 46(15): 91-91.

LIU Enhui, NIU Qing, ZHAO Zhongkai,, ZHAO Wenge, FENG Dongxia, YAO Huawen, ZHANG Yuzhen. Physicochemical Properties and Structural Characterization of Blended Walnut Oil Microcapsules Prepared by Complex Coacervation Method[J]. FOOD SCIENCE, 2025, 46(15): 91-91.

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复合凝聚法制备核桃调和油微胶囊理化性质及其结构表征

Physicochemical Properties and Structural Characterization of Blended Walnut Oil Microcapsules Prepared by Complex Coacervation Method

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