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中国精品科技期刊2020
邵家起,邓乾春,李康昱,等. 双蛋白天然共生颗粒Pickering纳米乳液的稳定性分析[J]. 食品工业科技,2024,45(21):1−11. doi: 10.13386/j.issn1002-0306.2023110249.
引用本文: 邵家起,邓乾春,李康昱,等. 双蛋白天然共生颗粒Pickering纳米乳液的稳定性分析[J]. 食品工业科技,2024,45(21):1−11. doi: 10.13386/j.issn1002-0306.2023110249.
SHAO Jiaqi, DENG Qianchun, LI Kangyu, et al. Stability Analysis of Pickering Nanoemulsion Covered by Dual-protein Natural Symbiotic Particles[J]. Science and Technology of Food Industry, 2024, 45(21): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110249.
Citation: SHAO Jiaqi, DENG Qianchun, LI Kangyu, et al. Stability Analysis of Pickering Nanoemulsion Covered by Dual-protein Natural Symbiotic Particles[J]. Science and Technology of Food Industry, 2024, 45(21): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110249.

双蛋白天然共生颗粒Pickering纳米乳液的稳定性分析

Stability Analysis of Pickering Nanoemulsion Covered by Dual-protein Natural Symbiotic Particles

  • 摘要: 利用双蛋白天然共生颗粒制备Pickering纳米乳液并对其物化稳定性进行分析,以此拓宽其在食品领域中的应用潜力。本研究采用碱提取-等电点沉淀法(Alkali extraction-isoelectric point precipitation,AE)和盐提取-透析法(Salt extraction-dialysis,SE)从大豆-亚麻籽混合粕中富集大豆蛋白(Soy protein)和亚麻籽蛋白(Flaxseed protein),制备双蛋白天然共生颗粒(Natural particles,SFNPs)。首先,利用外观观察、原子力显微镜(Atomic force microscopy,AFM)、圆二色谱和拉曼光谱对两种双蛋白共生颗粒进行表征;其次,将其作为颗粒稳定剂制备Pickering纳米乳液,并对其物理和化学稳定性进行表征。结果表明AE-SFNPs的尺度更为均一,且具有良好的分散性。与SE-SFNPs相比,AE-SFNPs的二级结构中β-折叠占比更高,达51.25%,具有更加致密有序和良好柔性的结构特性。2种双蛋白天然共生颗粒均可制备出Pickering纳米乳液。在28 d的贮藏期间,AE-SFNPs稳定乳液的粒径仅增加了约14 nm,电位基本稳定在-34 mV左右,而SE-SFNPs稳定乳液的粒径增加了约12倍,电位降低了1.32倍。贮藏至第28 d时,AE-SFNPs的稳定性指数(Turbiscan stability index,TSI,5.83),远小于SE-SFNPs的TSI值(55.13)。尤其是,AE-SFNPs制备的Pickering纳米乳液表现出了比酪蛋白酸钠(食品领域加工常用乳化剂)制备的纳米乳液更佳的物理稳定性和化学稳定性。因此,AE-SFNPs可作为一种天然高效植物蛋白基颗粒稳定剂制备Pickering纳米乳液,为丰富纳米乳液的工业化应用提供了新的解决策略。

     

    Abstract: Pickering nanoemulsions were prepared using dual-protein natural symbiotic particles and their physicochemical stability was analyzed to broaden their potential application in the food industry. This study employed alkali extraction-isoelectric point precipitation (AE) and salt extraction-dialysis (SE) to enrich soy protein and flaxseed protein from soybean-flaxseed mixed meal for fabricating dual-protein symbiotic natural particles (SFNPs). First, two dual-protein symbiotic particles were characterized using appearance observation, AFM, circular dichroism, and Raman spectroscopy. Then, Pickering nanoemulsions were prepared with them as particle stabilizers and characterized for their physical and chemical stability. Results demonstrated that AE-SFNPs had a higher uniformity of size and better dispersibility. AE-SFNPs also showed a higher proportion (as high as 51.25%) of β-sheet in its secondary structure, endowing it a more tightly ordered and flexible structure compared with SE-SFNPs. Moreover, both AE-SFNPs and SE-SFNPs could be used to generate Pickering nanoemulsion. During 28 days of storage, the particle size of the stabilized emulsion of AE-SFNPs increased only about14 nm and its ζ-potential was stabilized at about -34 mV. In contrast, the particle size of the stabilized emulsion of SE-SFNPs increased about 12 fold, and its ζ-potential was decreased 1.32 fold. The stability index (TSI, 5.83) of the AE-SFNPs was much smaller than the TSI value (55.13) of the SE-SFNPs when stored until the 28th day. Notably, the Pickering nanoemulsion stabilized by AE-SFNPs exhibited higher physical and chemical stability than that prepared by sodium caseinate (a common emulsifier used in food processing). Therefore, AE-SFNPs can serve as a natural and efficient plant protein-based particle stabilizer to prepare Pickering nanoemulsion. This work provides a new strategy to enhance the industrial application of nanoemulsions.

     

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