核桃蛋白/肉苁蓉多糖稳定白藜芦醇Pickering乳液的制备及其稳定性

doi:10.7506/spkx1002-6630-20240319-138

食品科学 ›› 2024, Vol. 45 ›› Issue (23): 28-34.doi: 10.7506/spkx1002-6630-20240319-138

核桃蛋白/肉苁蓉多糖稳定白藜芦醇Pickering乳液的制备及其稳定性

刘战霞，李斌斌，赵月，魏长庆，付旖旎，王霆，吴洪斌，付熙哲

（1.新疆农垦科学院农产品加工研究所，新疆石河子 832000；2.新疆特色果蔬加工兵团重点实验室，新疆铁门关 841007；3.农业农村部特色农产品加工与质量安全控制重点实验室（部省共建），石河子大学食品学院，新疆石河子 832000）

出版日期:2024-12-15 发布日期:2024-12-06
基金资助:
新疆生产建设兵团农业科技创新工程专项（NCG202301）；新疆生产建设兵团指导性科技计划项目（2023ZD086）；新疆植物药资源利用教育部重点实验室开放课题（XPRU202205）；新疆自治区“天池英才”青年博士项目（CZ002310）；石河子大学校级科技计划项目（JCYJ202309）；新疆农垦科学院院级科研项目（2024YJQN10）

Preparation and Stability of Resveratrol-Loaded Pickering Emulsion Stabilized by Walnut Protein/Cistanche deserticola polysaccharide Composite Nanoparticles

LIU Zhanxia, LI Binbin, ZHAO Yue, WEI Changqing, FU Yini, WANG Ting, WU Hongbin, FU Xizhe

(1. Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural and Reclamation Sciences, Shihezi 832000, China; 2. Key Laboratory of Xinjiang Characteristic Fruit and Vegetable Processing Corps, Tiemenguan 841007, China; 3. Key Laboratory of Processing and Quality Safety Control of Characteristic Agricultural Products, Ministry of Agriculture and Rural Affairs (Jointly Built by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China)

Online:2024-12-15 Published:2024-12-06

摘要/Abstract

摘要： 构建核桃蛋白/肉苁蓉多糖（walnut protein/Cistanche deserticola polysaccharide，WP/CDPS）复合纳米颗粒，以粒径、多分散性指数、Zeta电位为指标，对纳米颗粒和Pickering乳液进行研究。探究WP/CDPS质量比对Pickering乳液的界面张力、贮藏稳定性、热稳定性、包埋率、微观结构以及氧化稳定性的影响。结果表明：随着CDPS比例的增加，WP/CDPS复合纳米颗粒的Zeta电位逐渐从－22 mV降低到－37 mV，其中WP与CDPS质量比为1∶1时的Pickering乳液（C1W1R）粒径最小（5.927 μm），界面张力最低（11.88 mN/m），且具有良好的贮藏稳定性和热稳定性，经过480 h贮藏后，乳化层比例为95.6%，在不同温度下的热处理过程中，C1W1R的Pickering乳液粒径随温度的变化最小。共聚焦激光扫描显微镜检测结果显示，WP/CDPS可有效包埋白藜芦醇（resveratrol，RT）。WP/CDPS复合纳米颗粒稳定的Pickering乳液对RT的包埋率超过85%，均高于核桃蛋白乳液，贮藏35 d后的RT包埋率仍达到92.9%。由WP/CDPS稳定的Pickering乳液为功能性食品等相关行业中RT的稳态输送提供了一种很有应用前景的替代品。

关键词: 核桃蛋白, 肉苁蓉多糖, 白藜芦醇, Pickering乳液, 稳定性

Abstract: In this study, walnut protein/Cistanche deserticola polysaccharide (WP/CDPS) composite nanoparticles were constructed and employed as a stabilizer to prepare a Pickering emulsion. The nanoparticles and the Pickering emulsion were evaluated in terms of particle size, polydispersity index and zeta potential. The effect of WP/CDPS mass ratio on the interfacial tension, storage stability, thermal stability, encapsulation efficiency, microstructure and oxidation stability of the Pickering emulsion was investigated. The results showed that with the increase in the proportion of CDPS, the zeta potential of the WP/CDPS nanoparticles gradually decreased from −22 to −37 mV. The Pickering emulsion (C1W1R) with a mass ratio of WP to CDPS of 1:1 had the smallest average particle size (5.927 μm), the lowest interfacial tension (11.88 mN/m), good storage stability and thermal stability. After 480 h of storage, the proportion of the emulsified layer was 95.6%. The particle size of C1W1R had the smallest change with temperature. The results of confocal laser scanning microscopy (CLSM) showed that the WP/CDPS-stabilized emulsion could effectively encapsulate resveratrol (RT) with an encapsulation efficiency of more than 85%, which was higher than that of WP-stabilized emulsion, and the encapsulation efficiency reached 92.9% after 35 days of storage. Pickering emulsions stabilized by WP/CDPS offer a promising alternative carrier for steady-state delivery of resveratrol in the functional food industry and other related industries.

Key words: walnut protein, Cistanche deserticola polysaccharide, resveratrol, Pickering emulsion, stability

中图分类号:

TS201.7

刘战霞, 李斌斌, 赵月, 魏长庆, 付旖旎, 王霆, 吴洪斌, 付熙哲. 核桃蛋白/肉苁蓉多糖稳定白藜芦醇Pickering乳液的制备及其稳定性[J]. 食品科学, 2024, 45(23): 28-34.

LIU Zhanxia, LI Binbin, ZHAO Yue, WEI Changqing, FU Yini, WANG Ting, WU Hongbin, FU Xizhe. Preparation and Stability of Resveratrol-Loaded Pickering Emulsion Stabilized by Walnut Protein/Cistanche deserticola polysaccharide Composite Nanoparticles[J]. FOOD SCIENCE, 2024, 45(23): 28-34.

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核桃蛋白/肉苁蓉多糖稳定白藜芦醇Pickering乳液的制备及其稳定性

Preparation and Stability of Resveratrol-Loaded Pickering Emulsion Stabilized by Walnut Protein/Cistanche deserticola polysaccharide Composite Nanoparticles

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