CN114521643A - pH response type W1/O/W2 emulsion and preparation method thereof - Google Patents
pH response type W1/O/W2 emulsion and preparation method thereof Download PDFInfo
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- CN114521643A CN114521643A CN202210029168.XA CN202210029168A CN114521643A CN 114521643 A CN114521643 A CN 114521643A CN 202210029168 A CN202210029168 A CN 202210029168A CN 114521643 A CN114521643 A CN 114521643A
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- emulsion
- konjac glucomannan
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- chitosan
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- 238000002360 preparation method Methods 0.000 title abstract description 10
- 230000004044 response Effects 0.000 title abstract description 9
- 238000004945 emulsification Methods 0.000 title description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 47
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- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
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- 238000004132 cross linking Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
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- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- FZWBNHMXJMCXLU-BLAUPYHCSA-N isomaltotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)O1 FZWBNHMXJMCXLU-BLAUPYHCSA-N 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
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- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
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- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 description 1
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- 229960002675 xylitol Drugs 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
The invention relates to the technical field of food processing, in particular to a pH response type W1/O/W2 emulsion and a preparation method thereof. The emulsion takes carboxymethyl konjac glucomannan/chitosan nanogel as an external water phase W2. In the application, carboxymethyl konjac glucomannan/chitosan nanogel is used as an external water phase, on one hand, the nanogel can be irreversibly adsorbed on an oil-water interface to form a wrapping layer to wrap oil drops so as to prevent collision and aggregation between the oil drops, so that the emulsion is endowed with good stability, and flocculation, coalescence and Ostwald curing phenomena can be resisted. On the other hand, the W1/O/W2 emulsion has good pH response characteristic, can be used as a carrier of hydrophilic nutrient substances, improves the bioavailability and is widely applied to the food and biological medicine industries.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a pH response type W1/O/W2 emulsion and a preparation method thereof.
Background
Water-in-oil-in-water (W1/O/W2) emulsions are double emulsions consisting of a multi-domain system, and W1/O/W2 emulsions have attracted considerable interest for their stability against flocculation, coalescence and Ostwald ripening. The W1/O/W2 emulsion is prepared and stabilized by adding small molecular surfactant or biological polymer (protein or polysaccharide) as the external water phase W2, however, the application of the emulsion is limited by thermodynamic instability, and the migration of the internal phase and the external phase and the accumulation of water drops and oil drops easily cause the collapse and the breakage of binary structure. Also, many inorganic particles have been shown to stabilize emulsion droplets in the external aqueous phase, such as silica, latex, clay. However, the use of inorganic particles in food products is limited due to low consumer acceptance. Therefore, there is a great deal of interest in preparing natural, environmentally friendly, self-degradable food-grade colloidal particles.
Patent document CN109481402A discloses a method for preparing a starch-based nanoparticle-stabilized water-in-oil-in-water double emulsion gel, which is to prepare a W1/O type primary emulsion by a high pressure microfluidization method using a mixed solution containing NaCl and gelatin as an aqueous phase and corn oil containing polyglycerol ricinoleate as an oil phase; the primary emulsion was then added to the aqueous phase W2 containing the nanogel and subjected to high shear to give a stable water-in-oil-in-water double emulsion gel. The water phase W2 containing the nanogel is formed by dropwise adding the activated carboxymethyl starch solution into the chitosan hydrochloride solution for reaction, the nanogel can be adsorbed on the surface of a W1/O droplet, and the coalescence and Ostwald ripening of the droplet are inhibited by forming a compact interfacial film, so that the stability of double emulsion is facilitated. The edible double emulsion prepared in the invention has the particle size of 25-60 μm, the adjustable range of the particle size of the emulsion is narrow, and the pH sensitivity is not provided, so that the particle size of the emulsion is difficult to accurately adjust in practical application.
Disclosure of Invention
The invention aims to solve the problems and provides a pH response type W1/O/W2 emulsion and a preparation method thereof.
The technical scheme for solving the problems is to provide a pH response type W1/O/W2 emulsion, wherein carboxymethyl konjac glucomannan/chitosan nanogel is used as an external water phase W2.
Through detection, the carboxymethyl konjac glucomannan/chitosan nanogel is used as the emulsion of the external water phase W2, and the particle size is 25-111 mu m when the pH value is 2-8. The particle size of the NaCl solution is 16.25-57.50 μm at a concentration of 0-200 mM. Has sensitivity to pH and ionic strength, and can be used as a novel delivery vehicle for nutrients.
As a preferred aspect of the present invention, the carboxymethyl konjac glucomannan/chitosan nanogel is prepared by the following steps: and activating carboxyl of the carboxymethyl konjac glucomannan by using EDC/NHS as a cross-linking agent, and performing amidation reaction with amino of chitosan to obtain the carboxymethyl konjac glucomannan/chitosan nanogel.
Carboxymethylation of konjac glucomannan can produce a negatively charged derivative which readily forms nanogel particles with positively charged polymers. Chitosan is a linear polysaccharide whose polymer backbone contains amino groups that are protonated and positively charged in acidic solution; therefore, the nano composite can perform electrostatic interaction with the negatively charged carboxymethyl konjac glucomannan and form a nano composite through ionic crosslinking. EDC/NHS is a cross-linking agent widely used in the food industry, capable of reacting under mild conditions and having self-degrading properties.
As the optimization of the invention, the specific preparation steps are as follows:
(1) preparing carboxymethyl konjac glucomannan: weighing konjac glucomannan with the substitution degree of 0.570-0.743, dissolving in 85% -90 vt% ethanol, adding chloroacetic acid, wherein the mass ratio of the chloroacetic acid to the konjac glucomannan is 1:1-2:1, and continuously and magnetically stirring for 1-2 h at 20-30 ℃. Then adding solid sodium hydroxide, wherein the mass ratio of the solid sodium hydroxide to the konjac glucomannan is 1-2:1, raising the temperature to 45-55 ℃, and fully stirring for 3-5 hours; after the reaction is finished, filtering to remove the filtrate, and washing with ethanol with different gradients until the filtrate has no chloride ions. Vacuum drying the final product in an oven at 35-45 deg.C for 24-48h, pulverizing, and sieving to obtain carboxymethyl konjac glucomannan.
(2) Preparing carboxymethyl konjac glucomannan/chitosan nanogel: stirring and dissolving the obtained carboxymethyl konjac glucomannan in distilled water, adjusting the pH value to be acidic, and sequentially adding EDC and NHS into the system by using c (EDC) of 10mmol/L and c (NHS) of 10mmol/L to activate carboxyl for 25-35min so as to obtain an activated carboxymethyl konjac glucomannan solution with the concentration of 1.0 wt%; dispersing chitosan in 0.5-1.5% (v/v) acetic acid solution, continuously stirring on a magnetic stirrer until the chitosan is completely dissolved, and adjusting the pH value to be acidic to obtain 1.0 wt% chitosan solution; dropwise adding the activated carboxymethyl konjac glucomannan solution into the chitosan solution under the constant magnetic stirring of 800 plus 1000rpm, wherein the volume ratio of the activated carboxymethyl konjac glucomannan solution to the chitosan solution is 3:1-1: 3. Continuously stirring for 25-35min after dripping to promote formation of amido bond between the two; after the reaction is finished, the carboxymethyl konjac glucomannan/chitosan nanogel is collected by centrifugation for 25-35min at 8000-.
Preferably, the carboxymethyl konjac glucomannan/chitosan nanogel has an oval or round geometric shape, a smooth surface, a particle size of 247-517nm, a polydispersity index of 0.133-0.280 and a zeta potential of-29-41 mV.
Based on the external water phase of the carboxymethyl konjac glucomannan/chitosan nanogel, the emulsion oil phase cannot be selected at will, and on one hand, the application of the carboxymethyl konjac glucomannan/chitosan nanogel in food is considered, and on the other hand, the influence of the carboxymethyl konjac glucomannan/chitosan nanogel on pH responsiveness is considered. As a preferred aspect of the invention, oil phase O of the emulsion comprises soybean oil.
The selectivity of the internal aqueous phase is also increased based on the oil phase of soybean oil, without the need for additional sodium chloride to lower the surface energy. As a preferable aspect of the present invention, the internal aqueous phase W1 of the emulsion includes at least one of saccharides, proteins, amino acid salts, alcohols, inorganic salts, antioxidants, alkaloids, polymers, and complexes.
Preferably, the saccharide includes at least one of trehalose, lactose, and dextran.
Preferably, the protein includes at least one of whey protein isolate, gelatin, and peptone.
Preferably, the amino acid salt comprises sodium glutamate.
Preferably, the alcohol includes at least one of glycerin and xylitol.
Preferably, the inorganic salt comprises methylcellulose.
Preferably, the antioxidant comprises ascorbic acid.
Preferably, the alkaloid comprises betaine.
Preferably, the polymer comprises polyethylene glycol 1000.
Preferably, the complex comprises sodium dodecyl sulphate.
The invention also aims to provide a preparation method of the pH response type W1/O/W2 emulsion, which comprises the following steps: primarily mixing the oil phase O with the internal water phase W1, and shearing to obtain water-in-oil type primary emulsion W1/O; then adding the external water phase W2 into the colostrum W1/O, and shearing to obtain W1/O/W2 type emulsion.
Preferably, the shearing conditions are as follows: shearing at 11000-15000rpm for 3-5 min.
Preferably, the concentration of the external water phase W2 is 0.5 wt% to 2.0 wt%.
As a preference of the present invention, the concentration of the internal aqueous phase W1 is 1.0 wt% to 20.0 wt%.
Preferably, the oil phase accounts for 0.1 to 0.7 of the volume fraction of the emulsion.
The invention has the beneficial effects that:
in the application, carboxymethyl konjac glucomannan/chitosan nanogel is used as an external water phase, on one hand, the nanogel can be irreversibly adsorbed on an oil-water interface to form a wrapping layer to wrap oil drops so as to prevent collision and aggregation between the oil drops, so that the emulsion is endowed with good stability, and flocculation, coalescence and Ostwald curing phenomena can be resisted. On the other hand, the W1/O/W2 emulsion has good pH response characteristic, can be used as a carrier of hydrophilic nutrient substances, improves the bioavailability and is widely applied to the food and biological medicine industries.
Drawings
FIG. 1 is a graph showing the effect of different pH values on the particle size of W1/O/W2 emulsion in example 1;
FIG. 2 is the effect of different ionic strengths on the particle size of the W1/O/W2 emulsion in example 1;
FIG. 3 is an optical microscope photograph of a double emulsion type W1/O/W2 prepared in example 1;
FIG. 4 is a graph of the effect of different oil phase volume fractions on particle size for examples 2-5;
FIG. 5 is a graph of the effect of varying nanogel solution concentrations on particle size for examples 6-9.
Detailed Description
The following are specific embodiments of the present invention and are further described with reference to the accompanying drawings, but the present invention is not limited to these embodiments.
Example 1
A pH-responsive W1/O/W2 emulsion prepared by the following steps:
(1) preparation of carboxymethyl konjac glucomannan
First, 5g of konjac glucomannan was weighed out and dispersed in 50 mL 85% (v/v) ethanol, 5.0 g of chloroacetic acid was added to the above solution, and magnetic stirring was continued at 25 ℃ for 1.5 h. Then 20mL of 80% (v/v) ethanol and 6.00 g of solid sodium hydroxide were added with continuous stirring and the temperature was raised to 50 ℃ and stirred well for 4 h. And after the reaction is finished, filtering to remove filtrate, washing with 75%, 85% and 95% ethanol until no chloride ions exist in the filtrate, drying the obtained final product in an oven at 40 ℃ for 36 hours in vacuum, crushing and sieving by a 100-mesh sieve to obtain the carboxymethyl konjac glucomannan with the substitution degree of 0.570.
(2) Preparation of carboxymethyl konjac glucomannan/chitosan nanogel
Stirring and dissolving the obtained carboxymethyl konjac glucomannan in distilled water, adjusting the pH to 4, adding EDC/NHS to activate carboxyl for 30min, and obtaining an activated carboxymethyl konjac glucomannan solution with the concentration of 1.0 wt%; dispersing chitosan in 1.0% (v/v) acetic acid solution, continuously stirring on a magnetic stirrer until the chitosan is completely dissolved, and adjusting the pH to be 4 to obtain 1.0 wt% chitosan solution; dropwise adding the activated carboxymethyl konjac glucomannan solution into the chitosan solution under the constant magnetic stirring of 900rpm, wherein the volume ratio of the carboxymethyl konjac glucomannan to the chitosan is 3:1, and continuously stirring for 30min after dropwise adding is finished to promote the formation of amide bonds between the carboxymethyl konjac glucomannan and the chitosan; after the reaction was completed, carboxymethyl konjac glucomannan/chitosan nanogel was collected by centrifugation at 10000 rpm for 30 minutes and freeze-drying.
(3) Preparation of W1/O/W2 double emulsion
Dispersing freeze-dried carboxymethyl konjac glucomannan/chitosan nano gel in distilled water to prepare 0.5 wt% of nano gel solution serving as an external water phase W2, dissolving a lipophilic emulsifier in soybean oil to form an oil phase O, and using 10 wt% of trehalose solution as an internal water phase W1; primarily mixing the internal water phase W1 with the oil phase O with the volume fraction of 0.1, and shearing at 15000rpm for 5min to obtain water-in-oil type primary emulsion W1/O; then adding the external water phase W2 into the colostrum W1/O, and shearing at 11000rpm for 3min to prepare stable W1/O/W2 type double emulsion, wherein the optical microscopic image of the stable W1/O/W2 type double emulsion is shown in figure 3.
And (3) detection: two prepared W1/O/W2 double emulsion samples are taken, one is divided into 4 parts, the pH values are respectively adjusted to be 2.0, 4.0, 6.0 and 8.0, the particle sizes are respectively detected, and the detection result is shown in figure 1. The other part was divided into 4 portions, and 0mM, 50mM, 100mM, and 200mM sodium chloride were added to the portions, respectively, to measure the particle size, and the measurement results are shown in FIG. 2.
Example 2
This embodiment is substantially the same as embodiment 1, except that:
in the step (1), 7.5g of chloroacetic acid is adopted to prepare the carboxymethyl konjac glucomannan with the degree of substitution of 0.713.
In the step (2), the volume ratio of the carboxymethyl konjac glucomannan to the chitosan is 1: 3.
Adjusting the pH value of the emulsion to 4.0, and detecting the particle size.
Example 3
This embodiment is substantially the same as embodiment 2, except that:
in the step (3), the volume fraction of the oil phase in the emulsion is 0.3.
Adjusting the pH value of the emulsion to 4.0, and detecting the particle size.
Example 4
This embodiment is substantially the same as embodiment 2, except that:
in the step (3), the volume fraction of the oil phase in the emulsion is 0.5.
Adjusting the pH value of the emulsion to 4.0, and detecting the particle size.
Example 5
This embodiment is substantially the same as embodiment 2, except that:
in the step (3), the volume fraction of the oil phase in the emulsion is 0.7.
Adjusting the pH value of the emulsion to 4.0, and detecting the particle size.
Example 6
This embodiment is substantially the same as embodiment 1, except that:
in the step (1), 10.0g of chloroacetic acid is adopted to prepare the carboxymethyl konjac glucomannan with the degree of substitution of 0.743.
In the step (2), the volume ratio of the carboxymethyl konjac glucomannan to the chitosan is 1: 1.
Adjusting the pH value of the emulsion to 6.0, and detecting the particle size.
Example 7
This embodiment is substantially the same as embodiment 6, except that:
in the step (3), dispersing the freeze-dried carboxymethyl konjac glucomannan/chitosan nano gel in distilled water to prepare 1.0 wt% nano gel solution serving as an external water phase W2; a10 wt% whey protein isolate solution was used as the inner water phase W1.
Adjusting the pH value of the emulsion to 6.0, and detecting the particle size.
Example 8
This embodiment is substantially the same as embodiment 6, except that:
in the step (3), dispersing the freeze-dried carboxymethyl konjac glucomannan/chitosan nano gel in distilled water to prepare 1.5 wt% nano gel solution serving as an external water phase W2; 2% by weight glycerol solution was used as the internal aqueous phase W1.
Adjusting the pH value of the emulsion to 6.0, and detecting the particle size.
Example 9
This embodiment is substantially the same as embodiment 6, except that:
in the step (3), dispersing the freeze-dried carboxymethyl konjac glucomannan/chitosan nano gel in distilled water to prepare 2.0 wt% nano gel solution serving as an external water phase W2; a mixed solution of 2 wt% of glycerin, 10 wt% of whey protein isolate and 10 wt% of trehalose was used as the internal aqueous phase W1.
Adjusting the pH value of the emulsion to 6.0, and detecting the particle size.
In example 1, as can be seen from fig. 1, the particle size of the emulsion obtained in this example is significantly changed under different pH conditions. As can be seen from FIG. 2, the particle size of the emulsion obtained in this example was significantly changed under different ionic strength conditions. In conclusion, the W1/O/W2 double emulsion of the present example has good pH responsiveness.
In examples 2-5, the effect of different oil phase volume fractions on particle size at a given emulsion pH is shown in FIG. 4. The oil phase volume fraction and the particle size are in positive correlation, and the influence of the oil phase volume fraction on the particle size is smaller than the influence of pH, so that the method is suitable for regulating and controlling the particle size of the emulsion in a small range.
In examples 6-9, the effect of different nanogel solution concentrations on particle size when the emulsion pH was constant is shown in figure 5. It can be seen that the concentration of the nanogel solution is in negative correlation with the particle size, and meanwhile, the influence of the concentration of the nanogel solution on the particle size is smaller relative to the pH and larger relative to the volume fraction of the oil phase, so that the nanogel solution is suitable for regulating and controlling the particle size of the emulsion in a medium range.
The specific embodiments described herein are merely illustrative of the spirit of the invention. Various modifications or additions may be made to the described embodiments or alternatives may be employed by those skilled in the art without departing from the spirit or ambit of the invention as defined in the appended claims.
Claims (10)
1. A pH-responsive W1/O/W2 emulsion, characterized in that: the emulsion takes carboxymethyl konjac glucomannan/chitosan nanogel as an external water phase W2.
2. The pH-responsive W1/O/W2 emulsion of claim 1, wherein: the emulsion has a particle size of 25-111 μm at a pH of 2-8.
3. The pH-responsive W1/O/W2 emulsion of claim 1, wherein: oil phase O of the emulsion comprises soybean oil.
4. The pH-responsive W1/O/W2 emulsion of claim 1, wherein: the inner water phase W1 of the emulsion comprises one or more of saccharides, proteins, amino acid salts, alcohols, inorganic salts, antioxidants, alkaloids, polymers and compounds.
5. The pH-responsive W1/O/W2 emulsion of claim 1, wherein: the carboxymethyl konjac glucomannan/chitosan nanogel is prepared by the following steps: and activating carboxyl of the carboxymethyl konjac glucomannan by using EDC/NHS as a cross-linking agent, and performing amidation reaction with amino of chitosan to obtain the carboxymethyl konjac glucomannan/chitosan nanogel.
6. A process for preparing the pH responsive W1/O/W2 emulsion of any one of claims 1-5, wherein: the method comprises the following steps: primarily mixing the oil phase O with the internal water phase W1, and shearing to obtain water-in-oil type primary emulsion W1/O; then adding the external water phase W2 into the colostrum W1/O, and shearing to obtain W1/O/W2 type emulsion.
7. The method for preparing the emulsion of pH-responsive type W1/O/W2 as claimed in claim 6, wherein: the shearing conditions are as follows: shearing at 11000-15000rpm for 3-5 min.
8. The method for preparing the emulsion of pH-responsive type W1/O/W2 as claimed in claim 6, wherein: the concentration of the external water phase W2 is 0.5 wt% -2.0 wt%.
9. The method for preparing the emulsion of pH-responsive type W1/O/W2 as claimed in claim 6, wherein: the concentration of the internal water phase W1 is 1.0 wt% -20.0 wt%.
10. The method for preparing the emulsion of pH-responsive type W1/O/W2 as claimed in claim 6, wherein: the oil phase accounts for 0.1-0.7 of the volume fraction of the emulsion.
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