基于糜子糠蛋白的高内相乳液结构调控及其递送应用

doi:10.7506/spkx1002-6630-20251027-207

食品科学 ›› 2026, Vol. 47 ›› Issue (9): 106-115.doi: 10.7506/spkx1002-6630-20251027-207

基于糜子糠蛋白的高内相乳液结构调控及其递送应用

李梦卿，江帆，刘洋金，杜双奎

（1.西北农林科技大学食品科学与工程学院，陕西杨凌 712100；2.陕西科技大学食品科学与工程学院，陕西西安 710021；3.西安市卫生学校，陕西西安 710054；4.粮油功能化加工陕西省高校工程研究中心，陕西杨凌 712100）

出版日期:2026-05-15 发布日期:2026-06-03
基金资助:
陕西省重点研发计划项目（2024NC-YBXM-131）；陕西省科技创新团队项目（2024RS-CXTD-70）

Structural Modulation and Application of High Internal Phase Emulsions Containing Proso Millet Bran Protein as a Delivery Carrier

LI Mengqing, JIANG Fan, LIU Yangjin, DU Shuangkui

(1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;2. School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; 3. Xi’an Health School, Xi’an 710054, China; 4. Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling 712100, China)

Online:2026-05-15 Published:2026-06-03

摘要/Abstract

摘要： 以糜子糠蛋白（proso millet bran protein，PMBP）为乳化剂构建高内相乳液（high internal phase emulsion，HIPE），提升β-胡萝卜素的递送效率，系统评估PMBP质量分数（2%、4%、6%）及水相pH值（5、7、9）对HIPE结构与稳定性的影响。结果表明，随着PMBP质量分数和水相pH值的升高，PMBP-HIPE的粒径减小、Zeta电位绝对值增大，体系在冷藏、冷冻和加热条件下均表现出良好的稳定性。此外，PMBP-HIPE可显著抑制游离脂肪酸释放，并将β-胡萝卜素的体外生物可及性提高至67.47%。其调控机制与PMBP在油水界面形成的致密吸附膜有关，该结构增强静电排斥与空间位阻作用，从而减缓脂质水解并保护活性成分。PMBP-HIPE在脂溶性营养素递送方面具有潜在应用价值，可为在营养输送系统及脂质替代材料中的应用提供理论依据。

关键词: 糜子糠蛋白；高内相乳液；稳定性；递送；体外消化

Abstract: In this study, a high internal phase emulsion (HIPE) stabilized by proso millet bran protein (PMBP) was developed to enhance the delivery of β-carotene. Specifically, the effects of PMBP concentration (2%, 4% and 6%) and aqueous phase pH (5, 7 and 9) on the structure and stability of HIPE were systematically evaluated. As the PMBP concentration or pH increased, the droplet size decreased and the absolute value of the zeta potential increased, indicating improved stability under refrigeration, freezing, and heating conditions. Furthermore, PMBP-stabilized HIPE significantly inhibited the release of free fatty acids and increased the in vitro bio-accessibility of β-carotene to 67.47%. This enhancement was mainly attributed to the dense interfacial adsorption layer formed by PMBP at the oil-water interface, which in turn strengthened both electrostatic repulsion and steric hindrance, thus slowing down lipid hydrolysis and protecting the encapsulated compounds. Overall, PMBP-stabilized HIPE shows strong potential for application in the delivery of lipophilic nutrients, providing a theoretical basis for its application in nutrient delivery systems and lipid alternatives.

Key words: proso millet bran protein; high internal phase emulsion; stability; delivery; in vitro digestion

中图分类号:

TS210.9

李梦卿，江帆，刘洋金，杜双奎. 基于糜子糠蛋白的高内相乳液结构调控及其递送应用[J]. 食品科学, 2026, 47(9): 106-115 https://doi.org/10.7506/spkx1002-6630-20251027-207

LI Mengqing, JIANG Fan, LIU Yangjin, DU Shuangkui. Structural Modulation and Application of High Internal Phase Emulsions Containing Proso Millet Bran Protein as a Delivery Carrier[J]. FOOD SCIENCE, 2026, 47(9): 106-115 https://doi.org/10.7506/spkx1002-6630-20251027-207

[1]	李梦卿江帆刘洋金杜双奎. 基于糜子糠蛋白的高内相乳液结构调控及其递送应用[J]. 食品科学, 0, (): 0-0.
[2]	何荣军，盖琳琳，朱洲谊，孙培龙. 双醛淀粉交联纤维素纳米晶/油莎豆淀粉复合薄膜的制备及性能[J]. 食品科学, 2025, 46(9): 100-108.
[3]	于丽雅，石梦梦，王月琴，周明，曹洪伟，张春红，宋洪东，管骁. 微波超声联用处理对青稞β-葡聚糖理化性质及结构特性的影响[J]. 食品科学, 2024, 45(8): 185-192.
[4]	于丽雅石梦梦王月琴周明曹洪伟张春红宋洪东管骁. 微波超声联用处理对青稞β-葡聚糖理化性质及结构特性的影响[J]. 食品科学, 0, (): 0-0.
[5]	郭宇姜城红杨玉婵张瑶王东旭郭元新. 微波联合金属离子对麦胚蛋白功能特性及结构的影响[J]. 食品科学, 0, (): 0-0.
[6]	郭宇，姜城红，杨玉婵，张瑶，王东旭，郭元新. 微波联合金属离子对小麦胚芽蛋白功能特性及结构的影响[J]. 食品科学, 2024, 45(5): 217-224.
[7]	张嘉妮, 张晓轩, 王大毛, 赵国华, 喻俊磊, 雷琳. 乳酸菌发酵改善脱脂富硒米糠的抗氧化活性[J]. 食品科学, 2023, 44(24): 146-154.
[8]	张嘉妮张晓轩王大毛赵国华喻俊磊雷琳. 乳酸菌发酵改善脱脂富硒米糠的抗氧化活性[J]. 食品科学, 0, (): 0-0.
[9]	刘玉春郭超王超. 玉米皮纤维发酵培养黑曲霉（Aspergillus niger）和肉原毛平革菌（Phanerochaete carnosa）的产酶分析[J]. 食品科学, 0, (): 0-0.
[10]	刘玉春, 郭超, 王超. 玉米皮纤维发酵培养黑曲霉和肉原毛平革菌的产酶分析[J]. 食品科学, 2023, 44(22): 183-191.
[11]	张秀敏，周增超，乔晋丽，王昌禄，王玉玲，欧行奇，郭庆彬. 麦麸品种与提取方式对阿拉伯木聚糖结构及抗氧化性的影响[J]. 食品科学, 2023, 44(3): 31-40.
[12]	方晓敏蔡丹刘景圣任世达贾睿刘倩男. 低频静磁场对发芽玉米酚类物质富集及降糖活性的影响[J]. 食品科学, 0, (): 0-0.
[13]	方晓敏，任世达，贾睿，刘倩男，蔡丹，刘景圣. 低频静磁场对发芽玉米酚类物质富集及降糖活性的影响[J]. 食品科学, 2022, 43(19): 88-94.
[14]	何海艳刘梦婷杨爱萍蒋彩云汪洪涛崔逸. 南瓜籽蛋白源血管紧张素转化酶抑制肽的制备及其降血压活性[J]. , 0, (): 0-0.
[15]	贾睿蔡丹葛思彤任世达刘景圣. 红豆皮多酚提取物对两种致病菌的抑菌活性及作用机理[J]. , 0, (): 0-0.

基于糜子糠蛋白的高内相乳液结构调控及其递送应用

Structural Modulation and Application of High Internal Phase Emulsions Containing Proso Millet Bran Protein as a Delivery Carrier

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价