CN111631271A - 一种稳定w/o/w型多重乳液的制备方法 - Google Patents

一种稳定w/o/w型多重乳液的制备方法 Download PDF

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CN111631271A
CN111631271A CN202010441425.1A CN202010441425A CN111631271A CN 111631271 A CN111631271 A CN 111631271A CN 202010441425 A CN202010441425 A CN 202010441425A CN 111631271 A CN111631271 A CN 111631271A
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胡秀婷
黄兆华
刘成梅
邓翀
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Abstract

本发明涉及食品加工领域，尤其涉及一种稳定W/O/W型多重乳液的制备方法，本发明结合有机凝胶的形成机理，通过油相与外水相形成双重凝胶从而制备稳定的W/O/W型多重乳液。主要步骤包括：将聚甘油蓖麻醇酸酯、去离子水、玉米油和米糠蜡按照一定比例混合，85~90℃溶解20 min后，以13000 rpm的转速混合3 min，形成W/O乳液；配制浓度为1.0%的乳清分离蛋白溶液和浓度为2.0%的海藻酸钠溶液，二者按照1:1的体积比混合，室温搅拌2 h，加热至85~90℃；将乳清分离蛋白/海藻酸钠复合物溶液缓慢加到W/O初乳中，以5000 rpm的转速混合3 min，冷却至室温，静置4~6 h后即得W/O/W型多重乳液。所得的乳液多重结构稳定，在常温下放置6个月无分层现象，且高低温循环一周仍保持稳定。

Description

一种稳定W/O/W型多重乳液的制备方法
技术领域
一种稳定W/O/W型多重乳液的制备方法，属于食品加工领域。
背景技术
多重乳液具有独特的“两膜三相”的多隔室结构，这种特殊的结构有助于实现隔离、保护、控制释放、靶向释放、掩藏风味等多种功能效果，因此在医药、食品、化妆品等领域有广阔的应用价值。然而，多重乳液各相之间存在较大的相界面及较高的界面能，在储藏过程中难以稳定，严重限制其在工业上的应用。近年来，虽然研究者们在多重乳液的理论研究方面取得了重大进展，但仍没有得到制备热力学相对稳定的多重乳液的方法。
本研究团队发现以在乳液的油相中添加油凝胶剂形成油凝胶可显著提高乳液，此外发现海藻酸钠可与乳清分离蛋白交联形成性质稳定的水凝胶，亦可显著提高乳液稳定性。基于上述发现，本发明提供一种稳定型多重乳液的制备方法。
发明内容
本发明的目的在于提供一种稳定W/O/W型多重乳液的制备方法，从而扩大多重乳液在工业上的应用。
本发明的技术方案：一种稳定W/O/W型多重乳液的制备方法，利用油凝胶因子和水凝胶因子协同稳定W/O/W型多重乳液，工艺为如下：
（1）油相的制备：在玉米油中加入6.0%~8.0% (w/w)米糠蜡或蜂蜡及1.0% (w/w)聚甘油蓖麻醇酸酯，85~95℃搅拌20 min使其完全溶解；
（2）W/O乳液的制备：将预热到85~95℃的去离子水与步骤(1)所得的玉米油按照3:7的体积比混合，以13000 rpm的转速混合3 min，形成W/O初乳；
（3）外水相的制备：配制浓度为1.0%的乳清分离蛋白水溶液和浓度为2.0%的海藻酸钠溶液，二者按照1:1的体积比混合，室温下搅拌2 h，然后加热至85~95℃；
（4）W/O/W型多重乳液的制备：将步骤（3）所得的乳清分离蛋白/海藻酸钠复合物溶液与步骤（2）所得的W/O乳液混合按照4:5的体积比混合，以5000 rpm的转速混合3 min，冷却至室温，静置4~6 h后即得W/O/W型多重乳液；所得的多重乳液结构稳定，在常温下放置6个月无分层现象，且高低温循环一周仍保持稳定。
与现有技术相比，本发明具有以下有益效果：乳液制备工艺简单，无需特殊的设备，成本低廉；此外，基于油相形成的油凝胶与外水相形成水凝胶的双重凝胶稳定作用，大大提高多重乳液的稳定性，从而可同时运载水溶性活性物质和脂溶性活性物质。
具体实施方式
实施例1
在玉米油中加入8.0% (w/w)米糠蜡及1.0% (w/w)聚甘油蓖麻醇酸酯，在85 ℃下搅拌20 min使其完全溶解；将预热到85 ℃的去离子水与玉米油按照3:7的体积比混合，以13000rpm的转速混合3 min，形成W/O乳液；配制浓度为1.0%的乳清分离蛋白溶液和浓度为2.0%的海藻酸钠溶液，二者按照1:1的体积比混合，室温下搅拌2 h，然后加热至85℃；将预热的乳清分离蛋白/海藻酸钠复合物溶液与W/O乳液按照4:5的体积比混合，以5000 rpm的转速混合3 min，冷却至室温，静置6 h后即得W/O/W型多重乳液。所得的多重乳液结构稳定，在常温下放置6个月无分层现象，且高低温循环一周仍保持稳定。
实施例2
在玉米油中加入6.0% (w/w)蜂蜡及1.0% (w/w)聚甘油蓖麻醇酸酯，在95℃下搅拌20min使其完全溶解；将预热到95℃的去离子水与玉米油按照3:7的体积比混合，以13000 rpm的转速混合3 min，形成W/O乳液；配制浓度为1.0%的乳清分离蛋白溶液和浓度为2.0%的海藻酸钠溶液，二者按照1:1的体积比混合，室温下搅拌2 h，然后加热至95℃；将预热的乳清分离蛋白/海藻酸钠复合物溶液与W/O乳液按照4:5的体积比混合，以5000 rpm的转速混合3min，冷却至室温，静置4 h后即得W/O/W型多重乳液。所得的多重乳液结构稳定，在常温下放置6个月无分层现象，且高低温循环一周仍保持稳定。。

Claims (2)

1.一种稳定W/O/W型多重乳液的制备方法，包括油相的制备、W/O乳液的制备、外水相的制备、W/O乳液和外水相混合制备W/O/W型多重乳液，其特征在于：在油相中添加油凝胶因子形成油凝胶，在外水相添加外水相凝胶因子形成水凝胶。
2.根据权利要求1中所述的一种稳定W/O/W型多重乳液的制备方法，其特征在于：油凝胶因子为蜂蜡或米糠蜡，添加量为油相质量的6.0%~8.0%；外水相凝胶因子为乳清分离蛋白和海藻酸钠复合物，乳清蛋白添加量为外水相质量的0.5%、海藻酸钠为添加量为外水相质量的1.0%。
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CN114191381A (zh) * 2021-11-29 2022-03-18 华南农业大学 一种温敏型模拟塑性脂肪、口腔质构及消化行为可控的双凝胶及其制备和应用
CN114931514A (zh) * 2022-05-24 2022-08-23 华南理工大学 一种含甜菜苷的水包油包水乳液及其制备方法和应用
CN115381742A (zh) * 2022-09-01 2022-11-25 南京科技职业学院 一种虫草素多重乳液、水凝胶球及制备方法
CN116268410A (zh) * 2023-01-31 2023-06-23 江苏大学 一种牡丹籽油双层乳液及其制备方法和应用

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徐伟丽，等: "包覆花色苷W_1/O/W_2型乳液的消化特性及其缓释效果", 《食品科学》 *
谭九铭，等: "海藻酸钠对乳清分离蛋白溶液稳定性的影响", 《食品与发酵工业》 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114191381A (zh) * 2021-11-29 2022-03-18 华南农业大学 一种温敏型模拟塑性脂肪、口腔质构及消化行为可控的双凝胶及其制备和应用
CN114191381B (zh) * 2021-11-29 2023-10-24 华南农业大学 一种温敏型模拟塑性脂肪、口腔质构及消化行为可控的双凝胶及其制备和应用
CN114931514A (zh) * 2022-05-24 2022-08-23 华南理工大学 一种含甜菜苷的水包油包水乳液及其制备方法和应用
CN115381742A (zh) * 2022-09-01 2022-11-25 南京科技职业学院 一种虫草素多重乳液、水凝胶球及制备方法
CN116268410A (zh) * 2023-01-31 2023-06-23 江苏大学 一种牡丹籽油双层乳液及其制备方法和应用
CN116268410B (zh) * 2023-01-31 2024-04-12 江苏大学 一种牡丹籽油双层乳液及其制备方法和应用

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