CN116035221B - 一种皮克林乳液的制备方法 - Google Patents
一种皮克林乳液的制备方法 Download PDFInfo
- Publication number
- CN116035221B CN116035221B CN202211722424.XA CN202211722424A CN116035221B CN 116035221 B CN116035221 B CN 116035221B CN 202211722424 A CN202211722424 A CN 202211722424A CN 116035221 B CN116035221 B CN 116035221B
- Authority
- CN
- China
- Prior art keywords
- aqueous solution
- emulsion
- serum albumin
- bovine serum
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000000839 emulsion Substances 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 239000007864 aqueous solution Substances 0.000 claims abstract description 44
- 108091003079 Bovine Serum Albumin Proteins 0.000 claims abstract description 27
- 229940098773 bovine serum albumin Drugs 0.000 claims abstract description 27
- 239000009627 gardenia yellow Substances 0.000 claims abstract description 24
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims abstract description 23
- 239000002131 composite material Substances 0.000 claims abstract description 20
- 239000001814 pectin Substances 0.000 claims abstract description 20
- 235000010987 pectin Nutrition 0.000 claims abstract description 20
- 229920001277 pectin Polymers 0.000 claims abstract description 20
- PXIPVTKHYLBLMZ-UHFFFAOYSA-N Sodium azide Chemical compound [Na+].[N-]=[N+]=[N-] PXIPVTKHYLBLMZ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000004519 grease Substances 0.000 claims abstract description 9
- 238000003760 magnetic stirring Methods 0.000 claims abstract description 9
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 3
- 239000000243 solution Substances 0.000 claims description 34
- 239000011246 composite particle Substances 0.000 claims description 26
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 235000020238 sunflower seed Nutrition 0.000 claims description 2
- 239000002245 particle Substances 0.000 abstract description 16
- 230000000087 stabilizing effect Effects 0.000 abstract description 3
- 239000000084 colloidal system Substances 0.000 abstract description 2
- 240000001972 Gardenia jasminoides Species 0.000 abstract 1
- 150000004676 glycans Chemical class 0.000 description 10
- 229920001282 polysaccharide Polymers 0.000 description 10
- 239000005017 polysaccharide Substances 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 5
- 235000010413 sodium alginate Nutrition 0.000 description 5
- 239000000661 sodium alginate Substances 0.000 description 5
- 229940005550 sodium alginate Drugs 0.000 description 5
- 239000008367 deionised water Substances 0.000 description 4
- 229910021641 deionized water Inorganic materials 0.000 description 4
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000013543 active substance Substances 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 239000002502 liposome Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 244000111489 Gardenia augusta Species 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 210000003022 colostrum Anatomy 0.000 description 2
- 235000021277 colostrum Nutrition 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000018958 Gardenia augusta Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012888 bovine serum Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000009881 electrostatic interaction Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- -1 has health care Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 102000035118 modified proteins Human genes 0.000 description 1
- 108091005573 modified proteins Proteins 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
- A23L35/10—Emulsified foodstuffs
-
- 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
- A23L29/04—Fatty acids or derivatives
-
- 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
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Medicinal Preparation (AREA)
Abstract
本发明公开了一种皮克林乳液的制备方法,所述方法包括:在磁力搅拌下,将栀子黄水溶液逐滴加入到牛血清蛋白水溶液中,滴加完毕,搅拌过夜,‑20℃条件下预冷冻1.5h后,再进行真空冷冻干燥处理,与油脂混合,并加入叠氮化钠,分散,再加入果胶水溶液,振荡2h,制成皮克林乳液。本发明利用经栀子黄改性的牛血清蛋白(形成复合胶体颗粒并控制了两种颗粒的比例)对油脂(油滴)进行包裹,并将果胶分散到乳液中,起到稳定乳液的效果,所形成的Pickering乳液稳定性高、粘弹性好;本发明对仪器要求低,方法简单、易操作。
Description
(一)技术领域
本发明涉及一种皮克林乳液的制备方法。
(二)背景技术
乳液又被称为乳状液,一般被认为是两种互不相容的液体的分散体系,一种是连续相,另一种是分散相。分散相以液滴的形式分散于连续相之中。生物活性物质因化学性质的不稳定性和较低的水溶解度,往往会导致其生物利用率和功效的降低。因此,开发食品级胶体颗粒为基础的乳液递送体系就显得尤为重要。在传统乳液的基础上,Pickering于1907年提出了一种新型的乳液(Pickering,1907)。此种皮克林(Pickering)乳液的稳定机理为:固体颗粒吸附在油水界面上形成固体颗粒的单层或者多层膜状物,从而稳定乳液(Paunovet al.,2002)。相比由传统的表面活性剂稳定的乳液,这种由固体颗粒稳定的Pickering乳液具有诸多优点,如稳定性强、安全性好等;并且Pickering乳液在活性物质载运释放、质地改良和降低热量等方面有良好的应用潜力。
Pickering乳液如何应对外界干扰因素(温度、pH值等)的影响,是目前Pickering乳液研究领域的重点问题。新的研究思路是添加天然抗氧化剂与蛋白共价结合,以修饰界面蛋白粒子表面疏水特性,使其具备更佳的两亲特性,修饰后的蛋白质抗氧化性得到提升,蛋白质稳定乳液的物理稳定性和化学稳定性均得以加强。
多糖可用于包覆多酚-蛋白质复合物,果胶是一种重要的多糖,具有保健、凝胶、增稠和乳化等性能,果胶的结构决定了其功能性质,其中最重要的特性之一是凝胶性质。据报道,多糖用于乳液中,大大提高了乳液的稳定性,且在60℃和pH=2条件下仍能保持良好的状态。多糖来源广泛,价格低廉,并且绿色安全。
同时多糖也用在了保护脂质体当中,据报道,将多糖分散到脂质体当中,显著提高了脂质体的稳定性。但目前乳液研究当中,并未将多糖分散到乳液当中,而是直接与多糖制备成复合粒子,再形成乳液。
因此,如何提供一种以多糖稳定乳液及其制备方法是本领域技术人员需解决的问题。
(三)发明内容
本发明目的是提供一种皮克林乳液的制备方法,通过蛋白与天然产物共价结合,带有正电荷的蛋白与负电荷的多糖之间静电相互作用,显著提高了乳液稳定性。
本发明采用的技术方案是:
本发明提供一种皮克林乳液的制备方法,所述方法包括如下步骤:
(1)在磁力搅拌下,将栀子黄水溶液逐滴加入到牛血清蛋白水溶液中,滴加完毕,将溶液在磁力搅拌器上持续搅拌过夜,使牛血清蛋白与栀子黄充分交联,获得复合溶液;
(2)将步骤(1)复合溶液先置于-20℃条件下预冷冻1.5h后,再进行真空冷冻干燥处理,使复合溶液充分冻干,制备成复合粒子;
(3)将步骤(2)制备的复合粒子的水溶液,与油脂混合,并加入叠氮化钠,然后选用高速分散机在8000rpm的条件下分散5min,再加入果胶水溶液,振荡2h,制成皮克林乳液。
优选的,步骤(1)牛血清蛋白水溶液中牛血清蛋白与栀子黄水溶液中栀子黄质量比为1:0.15-0.75,优选1:0.5。所述栀子黄水溶液浓度5-20mg/mL,优选15mg/mL,所述牛血清蛋白水溶液浓度10-50mg/mL,优选30mg/mL。
优选的,步骤(1)磁力搅拌条件:速度为5000~8000转/分钟,时间为3~5分钟。
优选的,步骤(2)真空冷冻干燥的条件为:冷冻温度-50℃,真空度0.12mbar,时间18h。
优选的,步骤(3)所述油脂为食用油,包括葵花仁油、玉米油、花生油;所述复合粒子的水溶液质量浓度为0.1-2%,优选1%;所述复合粒子与油脂质量比为1:1-15,优选1:5。
优选的,步骤(3)所述果胶水溶液浓度10-50mg/mL,优选30mg/mL;所述果胶水溶液体积用量以复合粒子质量计为50-150ml/g,优选100ml/g。
优选的,步骤(3)叠氮化钠与复合粒子质量比为0.01-0.1:1,优选0.02:1。
本发明通过牛血清蛋白-栀子黄复合粒子包裹的油脂制备成初乳,再将果胶溶液分散到初乳中,得到Pickering乳液。
与现有技术相比,本发明有益效果主要体现在:
本发明利用经栀子黄改性的牛血清蛋白(形成复合胶体颗粒并控制了两种颗粒的比例)对油脂(油滴)进行包裹,并将果胶分散到乳液中,起到稳定乳液的效果,所形成的Pickering乳液稳定性高、粘弹性好;本发明制备乳液所用的牛血清蛋白、栀子黄、果胶均为无毒无害的绿色材料、环境友好,生物可降解,本发明对仪器要求低,方法简单、易操作;本发明为同类型乳液的开发提供了一种新的途径,在营养物质输送载体(例如,利用油脂输送脂溶性活性物质)、食品结构修饰基料(例如,高效阻水、阻氧可食膜)等方面具有较好应用前景。
(四)附图说明
图1为实施例1新制备的Pickering乳液的外观图。
图2为实施例1制备的Pickering乳液储藏2个月后的外观图。
(五)具体实施方式
下面结合具体实施例对本发明进行进一步描述,但本发明的保护范围并不仅限于此:
本发明实施例所述牛血清蛋白的粒径为14~19nm,栀子黄的粒径为7~13nm,果胶的粒径为140~200nm。
取磷酸二氢钾1.36g,加0.1mol/L的氢氧化钠水溶液79ml,用水稀释至200ml,即得pH=7.4的磷酸缓冲液。
牛血清蛋白水溶液:将3g牛血清蛋白溶于100mL去离子水中,25℃振荡过夜,获得牛30mg/mL牛血清蛋白溶液。
栀子黄水溶液:将1.5g栀子黄溶解于100mL去离子水中,25℃振荡过夜,得到15mg/mL栀子黄溶液。
果胶水溶液:将3g果胶溶解于100mL去离子水中,30℃振荡2h,得到30mg/mL果胶溶液。
海藻酸钠水溶液:将3g海藻酸钠溶解于100ml去离子水中,30℃振荡2h,得到30mg/ml海藻酸钠溶液。
实施例1、BCH乳液
(1)在300rpm磁力搅拌下,将栀子黄水溶液10mL逐滴加入到10mL牛血清蛋白水溶液中,使溶液中蛋白的终浓度为1.5%,滴加完毕,将溶液在磁力搅拌器上持续搅拌过夜,使牛血清蛋白与栀子黄充分交联,获得复合溶液。
(2)将步骤(1)复合溶液先置于-20℃条件下预冷冻1.5h后,进行真空冷冻干燥处理(冷冻温度-50℃,真空度0.12mbar,时间18h),使复合溶液充分冻干,制备成复合粒子0.45g;
(3)备Pickering乳液
将0.1g步骤(2)制备的复合粒子配置成质量浓度1%的复合粒子水溶液,与0.5g大豆油混合,并加入0.002g叠氮化钠,然后选用高速分散机在8000rpm的条件下分散5min,再加入5ml、30mg/ml海藻酸钠水溶液,振荡2h,制成皮克林乳液15g,记为BCH乳液。
实施例2、BC乳液
(1)在300rpm磁力搅拌下,将栀子黄水溶液10mL逐滴加入到10mL牛血清蛋白水溶液中,使溶液中蛋白的终浓度为1.5%,滴加完毕,将溶液在磁力搅拌器上持续搅拌过夜,使牛血清蛋白与栀子黄充分交联,获得复合溶液。
(2)将步骤(1)复合溶液先置于-20℃条件下预冷冻1.5h后,进行真空冷冻干燥处理(冷冻温度-50℃,真空度0.12mbar,时间18h),使复合溶液充分冻干,制备成复合粒子0.45g;
(3)将0.1g步骤(2)制备的复合粒子配置成质量浓度1%的复合粒子水溶液,与1g菜籽油混合并加入0.004g叠氮化钠,然后在5摄氏度下采用超声破碎机300W、5min制备乳液,记为BC乳液。
实施例3、BCP乳液
(1)在300rpm磁力搅拌下,将栀子黄水溶液10mL逐滴加入到10mL牛血清蛋白水溶液中,使溶液中蛋白的终浓度为1.5%,滴加完毕,将溶液在磁力搅拌器上持续搅拌过夜,使牛血清蛋白与栀子黄充分交联,获得复合溶液。
(2)将步骤(1)复合溶液先置于-20℃条件下预冷冻1.5h后,进行真空冷冻干燥处理(冷冻温度-50℃,真空度0.12mbar,时间18h),使复合溶液充分冻干,制备成复合粒子0.45g;
(3)将0.1g步骤(2)制备的复合粒子配置成质量浓度1%的复合粒子水溶液,加入果胶水溶液10ml振荡2h,再与1.5g菜籽油混合并加入0.006g叠氮化钠,然后在5摄氏度下采用超声破碎机300W、5min制备乳液,记为BCP乳液。
实施例4、(BC)P乳液
(1)在300rpm磁力搅拌下,将栀子黄水溶液10mL逐滴加入到10mL牛血清蛋白水溶液中,使溶液中蛋白的终浓度为1.5%,滴加完毕,将溶液在磁力搅拌器上持续搅拌过夜,使牛血清蛋白与栀子黄充分交联,获得复合溶液。
(2)将步骤(1)复合溶液先置于-20℃条件下预冷冻1.5h后,进行真空冷冻干燥处理(冷冻温度-50℃,真空度0.12mbar,时间18h),使复合溶液充分冻干,制备成复合粒子0.45g;
(3)将0.1g步骤(2)制备的复合粒子配置成质量浓度1%的复合粒子水溶液,与1.5g菜籽油混合并加入0.006g叠氮化钠,然后在5摄氏度下采用超声破碎机300W、5min制备乳液,滴加10ml果胶水溶液,振荡2h,制成最终乳液,记为(BC)P乳液。
实施例3、性能测试
采用粒径仪器实施例1和实施例2中几种乳液进行粒径测定;
将乳液室温静置30天观察其乳化指数,测试其静置稳定性;
将乳液中加入质量浓度0.5%氯化钙水溶液,静置1天后观察其乳化指数,测试其静置稳定性。
分别取乳液于离心管中,5000rpm条件下离心5min,测定离心前后乳液的乳化指数(EI),并观察离心后乳液的微观形态。
EI计算公式如下:
CI=Hs/Ht
Hs为乳化相高度(mm);Ht为乳液的总高度(mm)。
表1
乳液 | 粒径 | PDI | 静置乳化指数 | 钙离子乳化指数 |
BCH | 1256.3±137.3 | 0.589±0.018 | 0.74 | 0.87 |
BC | 274±15 | 0.288.6±0.039 | 0.6 | 0.83 |
BCP | 1059±81 | 0.248±0.076 | 0.77 | 0.85 |
(BC)P | 631±64 | 0.309±0.019 | 0.84 | 0.86 |
可以看出,(BC)P乳液粒径小,分散程度好,相比较能发现(BC)P乳液结合方式优于BCP,并且果胶效果优于海藻酸钠效果,说明果胶与牛血清蛋白结合更为稳定。同时,(BC)P的静置稳定性也明显优于其他几种乳液,BC乳液分层十分明显,而(BC)P乳液30天后的乳化指数还在0.84,说明它稳定性很强。钙离子乳化指数中,各个乳液没有很明显区别,说明钙离子对乳液影响不是很大。
Claims (7)
1.一种皮克林乳液的制备方法,其特征在于,所述方法包括如下步骤:
(1)在磁力搅拌下,将栀子黄水溶液逐滴加入到牛血清蛋白水溶液中,滴加完毕,将溶液在磁力搅拌器上持续搅拌过夜,使牛血清蛋白与栀子黄充分交联,获得复合溶液;牛血清蛋白水溶液中牛血清蛋白与栀子黄水溶液中栀子黄质量比为1:0.15-0.75;
(2)将步骤(1)复合溶液先置于-20℃条件下预冷冻1.5h后,再进行真空冷冻干燥处理,使复合溶液充分冻干,制备成复合粒子;
(3)将步骤(2)制备的复合粒子的水溶液,与油脂混合,并加入叠氮化钠,然后选用高速分散机在8000rpm的条件下分散5min或者在采用超声破碎机在5℃300W下分散5min,再加入浓度10-50mg/mL果胶水溶液,振荡2h,制成皮克林乳液;所述果胶水溶液体积用量以复合粒子质量计为50-150ml/g。
2.如权利要求1所述的方法,其特征在于,步骤(1)所述栀子黄水溶液浓度5-20mg/mL,所述牛血清蛋白水溶液浓度10-50mg/mL。
3.如权利要求1所述的方法,其特征在于,步骤(1)磁力搅拌条件:速度为5000~8000转/分钟,时间为3~5分钟。
4.如权利要求1所述的方法,其特征在于,步骤(2)真空冷冻干燥的条件为:冷冻温度-50℃,真空度0.12mbar,时间18h。
5.如权利要求1所述的方法,其特征在于,步骤(3)所述油脂为葵花仁油、玉米油、花生油。
6.如权利要求1所述的方法,其特征在于,步骤(3)所述复合粒子的水溶液质量浓度为0.1-2%;所述复合粒子与油脂质量比为1:1-15。
7.如权利要求1所述的方法,其特征在于,步骤(3)叠氮化钠与复合粒子质量比为0.01-0.1:1。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202211722424.XA CN116035221B (zh) | 2022-12-30 | 2022-12-30 | 一种皮克林乳液的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202211722424.XA CN116035221B (zh) | 2022-12-30 | 2022-12-30 | 一种皮克林乳液的制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN116035221A CN116035221A (zh) | 2023-05-02 |
CN116035221B true CN116035221B (zh) | 2024-03-26 |
Family
ID=86119462
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202211722424.XA Active CN116035221B (zh) | 2022-12-30 | 2022-12-30 | 一种皮克林乳液的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN116035221B (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103734742A (zh) * | 2014-01-24 | 2014-04-23 | 上海理工大学 | 一种多酚-大麦醇溶蛋白纳米颗粒及其制备方法 |
CN104336621A (zh) * | 2014-09-30 | 2015-02-11 | 华南理工大学 | 一种超声辅助制备大豆蛋白-姜黄素复合物的方法 |
CN110498935A (zh) * | 2019-08-15 | 2019-11-26 | 南京林业大学 | 一种大豆分离蛋白-果胶复合物稳定槲皮素的高内相乳液及其制备方法 |
CN112515169A (zh) * | 2020-11-24 | 2021-03-19 | 中国农业大学 | 一种亚麻籽油及其复配物乳液和高内相乳液的制备方法 |
CN114651993A (zh) * | 2022-03-29 | 2022-06-24 | 江南大学 | 一种具有广泛pH耐受范围的食品乳液凝胶及其制备方法 |
-
2022
- 2022-12-30 CN CN202211722424.XA patent/CN116035221B/zh active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103734742A (zh) * | 2014-01-24 | 2014-04-23 | 上海理工大学 | 一种多酚-大麦醇溶蛋白纳米颗粒及其制备方法 |
CN104336621A (zh) * | 2014-09-30 | 2015-02-11 | 华南理工大学 | 一种超声辅助制备大豆蛋白-姜黄素复合物的方法 |
CN110498935A (zh) * | 2019-08-15 | 2019-11-26 | 南京林业大学 | 一种大豆分离蛋白-果胶复合物稳定槲皮素的高内相乳液及其制备方法 |
CN112515169A (zh) * | 2020-11-24 | 2021-03-19 | 中国农业大学 | 一种亚麻籽油及其复配物乳液和高内相乳液的制备方法 |
CN114651993A (zh) * | 2022-03-29 | 2022-06-24 | 江南大学 | 一种具有广泛pH耐受范围的食品乳液凝胶及其制备方法 |
Non-Patent Citations (1)
Title |
---|
Hao Huang,等.Cross‑Linked Bovine Serum Albumin‑Crocin I Nanoparticle‑Based Gel Network for Stabilizing High Internal Phase Pickering Emulsion.Food and Bioprocess Technology .第15卷第2573–2586页. * |
Also Published As
Publication number | Publication date |
---|---|
CN116035221A (zh) | 2023-05-02 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Wang et al. | Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation | |
Subramani et al. | An overview of liposomal nano-encapsulation techniques and its applications in food and nutraceutical | |
Tang et al. | Microencapsulation properties of soy protein isolate and storage stability of the correspondingly spray-dried emulsions | |
CN105663039B (zh) | 负载疏水药物和营养物的酪蛋白/多糖复合乳液及其制备方法 | |
CN109288065A (zh) | 一种负载脂溶性维生素的悬浮乳液凝胶及其制备方法 | |
CN111534110B (zh) | 一种醇溶蛋白-酚型抗氧化剂纳米粒子及其制备的皮克林乳液 | |
CN111205479B (zh) | 一种改性细菌纤维素纳米纤维稳定的高内相Pickering乳液及其制备方法 | |
CN111808301B (zh) | 纳米粒子与纳米纤维复合物稳定高内相乳液的制备方法 | |
CN112370419A (zh) | 一种醇溶性蛋白、氨基酸或/和多糖协同稳定的Pickering乳液凝胶的制备方法 | |
CN110786512B (zh) | 一种油脂脂质体及其制备方法 | |
CN113133487A (zh) | 一种南极磷虾油稳态化乳液凝胶及其制备方法 | |
CN113966838A (zh) | 一种虾青素纳米结构脂质载体-壳聚糖凝胶微粒及制备方法 | |
US10765639B2 (en) | Nanocapsules, methods of manufacture and uses thereof | |
Sun et al. | Pickering emulsions stabilized by reassembled oleosome protein nanoparticles for co-encapsulating hydrophobic nutrients | |
Xu et al. | Improvement of emulsifying properties of potato starch via complexation with nanoliposomes for stabilizing Pickering emulsion | |
CN116035221B (zh) | 一种皮克林乳液的制备方法 | |
WO2022073439A1 (zh) | 一种纳米硒皮克林乳液及其制备方法与应用 | |
KR20030059274A (ko) | W/o/w형 복합 에멀젼 | |
WO2019080193A1 (zh) | 一种包封游离虾青素的脂质体及其制备方法 | |
Li et al. | Preparation and characterization of phytosterol-loaded nanoparticles with sodium caseinate/dextran conjugates | |
Khuntia et al. | Release behavior of vitamin C nanoliposomes from starch–vitamin C active packaging films | |
Song et al. | Carboxymethyl chitosan‐decorated proliposomes as carriers for improved stability and sustained release of flaxseed oil | |
CN110464707A (zh) | 一种熊果酸稳定的水包油型皮克林乳液及其制备方法 | |
CN113045785A (zh) | 一种荷载纳米尺度精油的抗菌保鲜膜的制备方法 | |
Gao et al. | Improving the gastrointestinal activity of probiotics through encapsulation within biphasic gel water-in-oil emulsions |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |