天然聚多糖结构化食品级乳液的制备与表征

天然聚多糖结构化食品级乳液的制备与表征 Preparation and Characterization of Structured Food Emulsion Based on Natural Polysaccharides 喻火贵 YU Huogui 1 first-author 易英 YI Ying 1 武汉理工大学化学工程学院 武汉理工大学化学工程学院 School of Chemical Engineering,Wuhan University of Technology School of Chemical Engineering,Wuhan University of Technology 以食用玉米油为油相,采用SPG膜（shirasu porous glass）高压均质器制备了稳定的乳球蛋白乳液,并利用界面静电沉积作用制备了乳球蛋白-海藻酸-壳聚糖结构化乳液体系.利用静态光散射和光学显微镜表征了结构化乳液的粒径、电位和微观结构.实验结果显示,SPG膜能制备出均一的乳液颗粒（7.8±0.1）μm;天然聚多糖经过界面静电沉积在乳液颗粒界面形成的复合多层结构改善了蛋白质乳液的稳定性;通过改变天然聚多糖的浓度,可以得到稳定的结构化食品级乳液. β-lactoglobulin-stabilized emulsion with corn oil as oil phase was prepared by SPG（Shirasu Porous Glass） membrane homogenizer.The structured emulsion containing β-lactoglobulin-alginate-chitosan was produced by using electrostatic deposition method.The physical properties and microstructure of emulsions were examined by light scattering and optical microscopy.The results showed that the emulsion droplet had uniform particle diameter（7.8±0.1） μm.Complexed biopolymer nanolaminated coatings were formed on the droplet surface,which could modify the surface of emulsion droplets and improve the physical stability of the protein-stabilized emulsion.The stable structured emulsion could be obtained by modulating polysaccharide concentration. 结构化乳液 β-乳球蛋白 海藻酸 壳聚糖 光散射 传导体系 structured emulsion β-lactoglobulin alginate chitosan light scattering delivery system 10.14188/j.1671-8836.2013.01.012 TS201.2 国家自然科学基金（50973088）资助项目 2013-01-01 2021-04-01 1 59