CN111053181B - 一种延缓脂质氧化的食品皮克林乳状液的制备方法及其应用 - Google Patents
一种延缓脂质氧化的食品皮克林乳状液的制备方法及其应用 Download PDFInfo
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Abstract
本发明属于食品工业领域,特别是指一种延缓脂质氧化的食品皮克林乳状液的制备方法及其应用。制备方法包括,疏水化淀粉的制备、疏水化淀粉微粒的处理和食品皮克林乳状液的制备,制得的食品皮克林乳状液具有较好的乳化稳定性和氧化稳定性,与SDS联合使用效果更好,淀粉颗粒具有较强的吸附作用,分布于油滴周围。
Description
技术领域
本发明属于食品工业领域,特别是指一种延缓脂质氧化的食品皮克林乳状液的制备方法及其应用。
背景技术
食品是由多种成分组成的非均相体系,脂质呈分散状态,作为不连续相分散在结构和组成都是非均匀的基质中。其中脂质的自动氧化是一个十分复杂的化学反应过程,也是食品中脂质氧化的主要形式。在食品体系中,少量的脂质氧化产物可以形成煎炸食品的香味、焙烤坚果等的特殊风味。然而,在大多数食品中,脂质氧化是引起含脂食品质量下降的一个主要原因。脂质氧化不仅产生令人讨厌的“哈喇”味,并且可能产生有毒性的反应产物,造成食品的味道、外观和营养等方面品质的下降,缩短货架寿命。氧化过程中还产生多种自由基、氢过氧化物和有毒聚合物,对生物膜、酶、蛋白质和核酸造成破坏,诱发多种疾病,严重危害人体健康。为了有效控制和防止不良自动氧化反应的发生,最常用的方法是加入抗氧化剂。 目前最常用来保存食品的是BHA(叔丁基对羟基茴香醚)、BHT(2, 6-二叔丁基甲苯)、 PG(没食子酸丙酯)和TBHQ(叔丁基对苯二酚)等合成抗氧化剂。但是对于食品体系,由于其复杂性,单纯使用油溶性的抗氧化剂效果并不好。并且动物实验表明,BHA和BHT对肝脏有损伤和有致癌作用,在冷冻肉制品、肉馅料、罐头等食品中不允许使用。 一些天然抗氧化剂,如生育酚、草本植物提取物、多肽,由于成本较高且对食品风味和颜色有影响,其应用也受到限制。因此,研究食品乳状液中脂质的氧化与氧化抑制机理十分重要。
颗粒乳化剂由于具有强界面稳定性、无毒、环保、成本低等特性,在食品、 化妆品、制药、石油和废水处理等行业具有广阔的应用前景,是目前乳化剂领域的研究热点。但是,现有的颗粒乳化剂类型主要应用于化妆品、化学工程、石油开采等领域。可用于食品加工的颗粒乳化剂种类非常少,限制了颗粒乳化剂在食品工业的应用。
淀粉作为一种天然的不溶性固体颗粒,来源广泛,价格低廉,是制备食品级颗粒乳化剂的良好材料,基于此目的,本研究以淀粉微粒为乳化剂,构筑一种新型皮克林乳状液,延缓食品乳状液体系中脂质的氧化速率,并对其关键技术和稳定性进行探讨,为其在食品工业和相关行业的应用提供理论依据。
发明内容
本发明提出一种延缓脂质氧化的食品皮克林乳状液的制备方法及其应用,解决了食品乳状液中脂质氧化问题。
本发明的技术方案是这样实现的:
一种延缓脂质氧化的食品皮克林乳状液的制备方法,步骤如下:
(1)疏水化淀粉的制备:配制一定浓度的淀粉乳,调节pH值为8-9,于30-40℃搅拌,然后加入辛烯基琥珀酸酐反应4-6h后,调pH为6.5,离心去沉淀用蒸馏水洗涤2-3次,置于40-50℃烘箱干燥24h,粉碎得疏水化淀粉;
(2)疏水化淀粉微粒的处理:将步骤(1)中的疏水化淀粉置于烘箱或烤箱中干热处理,取出自然冷却后过180目筛,重复上述步骤2-4次,即得疏水化淀粉微粒;
(3)食品皮克林乳状液的制备:用蒸馏水将步骤(2)的疏水化淀粉微粒配制成淀粉分散液,然后添加葵花籽油,用高速分散器分散40秒,分散器转速为12000 r/min,重复两次进行,中间间隔1分钟,制得食品皮克林乳状液。
所述步骤(1)中淀粉为大米淀粉、苋菜籽淀粉、玉米淀粉,淀粉乳的质量分数为30%,淀粉乳的溶剂为蒸馏水。
所述步骤(1)中淀粉与辛烯基琥珀酸酐的质量比为(3-5):100 。
所述步骤(2)中淀粉干热处理条件为:125-130℃处理2-3 h,或180℃烤箱处理15-20 min。
所述步骤(3)淀粉分散液中疏水化淀粉微粒的质量浓度为3%-4%,葵花籽油的添加量为淀粉分散液体积的33%-50%。
食品皮克林乳状液在延缓食品乳状液体系中脂质的氧化速率中的应用。
本发明具有以下有益效果:
1、与小分子乳化剂SDS、CTAB和Tween 20比较,淀粉颗粒稳定的食品皮克林乳状液具有较好的乳化稳定性和氧化稳定性,与SDS联合使用效果更好,淀粉颗粒具有较强的吸附作用,分布于油滴周围。
2、姜黄素是从姜科植物根茎中提取的一种植物多酚,具有抗氧化、抗炎、抗肿瘤、抗血脂、抗动脉粥样硬化等功能,然而其在酸性或中性环境下水溶性较差、生物利用率低,严重影响它在食品和药品中的使用。利用本申请的食品皮克林乳状液的制备方法保存姜黄,然后以此乳状液为运载体系来稳定姜黄素,可稳定保存≥180天以上。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些附图获得其他的附图。
图1为不同乳化剂稳定的皮克林乳状液的比较图;其中1为2.0% 淀粉,2为2.0%Tween 20,3为2.0% SDS,4为2.0% CTAB,5为1.0% OS-starch +1.0% Tween 20,6为1.0%OS-starch + 1.0% SDS,7为1.0% OS-starch +1.0% CTAB。
图2为食品皮克林乳状液的激光共聚焦图;其中A为2.0% 淀粉,B为1.0% OS-starch + 1.0% SDS;油滴采用尼罗红染色,激发波长为488纳米;淀粉采用尼罗蓝A染色,激发波长为633纳米。
图3为不同乳化剂稳定的皮克林乳状液的过氧化值和酸价比较图。
图4为不同酸度食品皮克林乳状液的表征图。
图5为不同盐浓度食品皮克林乳状液的表征图。
图6为皮克林乳状液对姜黄素的稳定图。
具体实施方式
下面将结合本发明实施例,对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有付出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种淀粉微粒稳定的食品皮克林乳状液的制备方法,包括以下步骤:
(1)淀粉微粒的疏水化处理:称取30 g大米淀粉,配置为30 %的淀粉乳,调pH值为8.5后,置于恒温磁力搅拌器上控制反应温度与搅拌速度。加入1000g辛烯基琥珀酸酐进行疏水化处理,反应温度控制在35℃,整个反应时间为5小时,反应结束后,用稀HCl调pH值为6.5,离心,弃上清液,沉淀用蒸馏水洗涤沉两次,然后于45℃烘箱中干燥24小时,粉碎备用;
(2)疏水化淀粉微粒的干热处理:将(1)中疏水化淀粉置于180℃烤箱中干热处理20分钟,取出,自然冷却后过180目筛,按上述步骤重复2~4次,即得反复干热处理的疏水化淀粉微粒;
(3)食品皮克林乳状液的制备:以(2)中干热处理后的淀粉微粒为乳化剂,称取一定量的淀粉,先用少量蒸馏水润湿样品,将疏水化淀粉微粒配制成质量比3%(整个体系)的淀粉分散液,添加体积比33 %的葵花籽油。用高速分散器分散40秒,分散器转速为12000 r/min,分两次进行,每次20 秒,中间间隔1分钟,得到食品皮克林乳状液。
乳状液稳定性的表征:
① 制备好的乳液保存在25 mL具塞试管中,通过记录不同时间上层稳定乳相的体积,分析乳状液稳定性;与小分子乳化剂十二烷基硫酸钠(SDS)、CTAB(十六烷基三甲基溴化铵) 和Tween 20比较,淀粉颗粒稳定的皮克林乳状液具有更好的乳化稳定性(图1),图中(1)为2%淀粉微粒稳定的乳状液,具有最多的乳液体积。图6为1.0% OS-starch淀粉微粒和1.0% SDS联合使用稳定的乳液,室温放置14天,无沉淀析出,效果更好。
② 采用激光粒度分析仪测定乳状液的粒径分布。测试条件:以蒸馏水为分散介质,介质折射率为1.33,测试过程中,转子搅拌速率为900 r/min,循环泵速率为1500 r/min。2%淀粉微粒稳定的乳状液的粒径分布范围为:84.8-195.7µm,1.0% OS-starch淀粉微粒和1.0% SDS联合使用稳定的乳液粒径分布范围为:16.7- 39.5µm。
③ 取一滴制备好的乳状液,置于载玻片上,采用0.1 毫克/毫升的尼罗红和尼罗蓝A混合溶液染色后采用激光共聚焦显微镜观察,油滴的观察波长为488纳米,淀粉微粒的观察波长为633纳米。如图2所示,可知本申请的淀粉微粒具有较强的吸附作用,分布于油滴周围,如图2中A3所示,红色为淀粉微粒,绿色为油滴,淀粉微粒均匀包裹于油滴表面,防止油滴的聚集,使得乳液更加稳定,且淀粉为天然材料,避免小分子乳化剂对食品安全性的影响。
④ 乳状液体系氧化稳定性的分析:采用Schaal烘箱法分析乳状液的氧化稳定性,乳状液在(50 ± 2)℃烘箱中贮存14天,于0、1、3、5、7、10 和14 天分别取样,提取油脂,分析过氧化值和酸价。如图3所示,与小分子乳化剂SDS、CTAB和Tween 20比较,淀粉颗粒稳定的皮克林乳状液具有更好的氧化稳定性(图3),淀粉颗粒与SDS联合使用效果更好。
实施例2
一种淀粉微粒稳定的食品皮克林乳状液的制备方法,包括以下步骤:
(1)淀粉微粒的疏水化处理:称取50 g玉米淀粉,配置为30 %的淀粉乳,调pH值为8后,置于恒温磁力搅拌器上控制反应温度与搅拌速度。加入1000g辛烯基琥珀酸酐进行疏水化处理,反应温度控制在3℃,整个反应时间为4小时,反应结束后,用稀HCl调pH值为6.5,离心,弃上清液,沉淀用蒸馏水洗涤沉3次,然后于40℃烘箱中干燥24小时,粉碎备用;
(2)疏水化淀粉微粒的干热处理:将(1)中疏水化淀粉置于125℃干热处理2h,取出,自然冷却后过180目筛,按上述步骤重复3次,即得反复干热处理的疏水化淀粉微粒;
(3)食品皮克林乳状液的制备:以(2)中干热处理后的淀粉微粒为乳化剂,称取一定量的淀粉,先用少量蒸馏水润湿样品,将疏水化淀粉微粒配制成质量比4%(整个体系)的淀粉分散液,添加体积比33%的葵花籽油。用高速分散器分散40秒,分散器转速为12000 r/min,分两次进行,每次20 秒,中间间隔1分钟,得到食品皮克林乳状液。
实施例3
一种淀粉微粒稳定的食品皮克林乳状液的制备方法,包括以下步骤:
(1)淀粉微粒的疏水化处理:称取40 g苋菜籽淀粉,配置为30 %的淀粉乳,调pH值为9后,置于恒温磁力搅拌器上控制反应温度与搅拌速度。加入1000g辛烯基琥珀酸酐进行疏水化处理,反应温度控制在3℃,整个反应时间为4小时,反应结束后,用稀HCl调pH值为6.5,离心,弃上清液,沉淀用蒸馏水洗涤沉3次,然后于50℃烘箱中干燥24小时,粉碎备用;
(2)疏水化淀粉微粒的干热处理:将(1)中疏水化淀粉置于130℃干热处理2h,取出,自然冷却后过180目筛,按上述步骤重复3次,即得反复干热处理的疏水化淀粉微粒;
(3)食品皮克林乳状液的制备:以(2)中干热处理后的淀粉微粒为乳化剂,称取一定量的淀粉,先用少量蒸馏水润湿样品,将疏水化淀粉微粒配制成质量比3%(整个体系)的淀粉分散液,添加体积比33%的葵花籽油。用高速分散器分散40秒,分散器转速为12000 r/min,分两次进行,每次20 秒,中间间隔1分钟,得到食品皮克林乳状液。
实施效果例
应用例1:不同酸度食品皮克林乳状液的制备
pH值是食品加工过程中的重要影响因素,称取一定量的淀粉,先用少量蒸馏水润湿样品,将淀粉配制成质量比4 %(整个体系)的淀粉分散液,以3 % NaOH溶液和3.0 % HCl溶液调节pH值分别为4.0、5.0、6.0、7.0、8.0、9.0的,添加体积比50 %的葵花籽油。用高速分散器分散40秒,分散器转速为12000 r/min,分两次进行,每次20 秒,中间间隔1分钟,得到不同酸度食品皮克林乳状液,如图4所示,室温放置30天,稳定性良好。
应用例2:不同盐浓度食品皮克林乳状液的制备
食盐是食品加工过程中的重要影响因素,称取一定量的淀粉,先用少量蒸馏水润湿样品,将淀粉配制成质量比4 %(整个体系)的淀粉分散液,添加体积比50 %的葵花籽油,分别添加不同量的NaCl(0、40、80、120、160、200 mmol/L)。用高速分散器分散40秒,分散器转速为12000 r/min,分两次进行,每次20 秒,中间间隔1分钟,得到不同盐浓度食品皮克林乳状液,如图5所示,室温放置30天,稳定性良好。
应用例3:皮克林乳状液对姜黄素的稳定作用
姜黄素是从姜科植物根茎中提取的一种植物多酚,具有抗氧化、抗炎、抗肿瘤、抗血脂、抗动脉粥样硬化等功能,然而其在酸性或中性环境下水溶性较差、生物利用率低,严重影响它在食品和药品中的使用。本案例分别以上述疏水化淀粉微粒2%、3%、4%及1%淀粉微粒+1%SDS为乳化剂,制备食品乳状液,以此乳状液为运载体系来稳定姜黄素,结果如图6所示。图中(1)、(2)、(3)和(4)分别为2%、3%、4%淀粉微粒、1%淀粉微粒+1%SDS稳定的乳状液,姜黄素的运载量为乳状液体系质量比的0.1%。由图中可以看出,3%淀粉微粒和1%淀粉微粒+1%SDS稳定的乳液具有较好的稳定性。以此乳状液为运载体系来稳定姜黄素,可稳定保存≥180天以上。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (5)
1.一种延缓脂质氧化的食品皮克林乳状液的制备方法,其特征在于,步骤如下:
(1)疏水化淀粉的制备:配制一定浓度的淀粉乳,调节pH值为8-9,于30-40℃搅拌,然后加入辛烯基琥珀酸酐反应4-6h后,调pH为6.5,离心去沉淀,用蒸馏水洗涤2-3次,置于40-50℃烘箱干燥24h,粉碎得疏水化淀粉;
(2)疏水化淀粉的处理:将步骤(1)中的疏水化淀粉置于烘箱或烤箱中干热处理,取出自然冷却后过180目筛,重复上述步骤2-4次,即得疏水化-干热淀粉微粒;
(3)食品皮克林乳状液的制备:用蒸馏水将步骤(2)的疏水化-干热淀粉微粒配制成淀粉分散液,然后添加葵花籽油,用高速分散器分散40秒,分散器转速为12000 r/min,重复两次进行,中间间隔1分钟,制得食品皮克林乳状液;
所述步骤(2)中淀粉干热处理条件为:125-130℃处理2-3 h,或180℃烤箱处理15-20min。
2.根据权利要求1所述的延缓脂质氧化的食品皮克林乳状液的制备方法,其特征在于:步骤(1)中淀粉的品种为大米淀粉、苋菜籽淀粉和玉米淀粉,淀粉乳的质量分数为30 %,淀粉乳的溶剂为蒸馏水。
3.根据权利要求1所述的延缓脂质氧化的食品皮克林乳状液的制备方法,其特征在于:步骤(1)中淀粉与辛烯基琥珀酸酐的质量比为(3-5):100。
4.根据权利要求1所述的延缓脂质氧化的食品皮克林乳状液的制备方法,其特征在于:所述步骤(3)中淀粉分散液中疏水化淀粉微粒的质量浓度为3%-4%,葵花籽油的添加量为淀粉分散液质量的33%-50%。
5.权利要求1-4任一项所述制备方法制得的食品皮克林乳状液在延缓食品乳状液体系中脂质的氧化速率中的应用。
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