核桃锌乳剂制备工艺研究  

Study on the preparation of walnut zinc emulsion

作　　者：李丽琪[1,2] 徐华容[1,2] 杨璐嘉[1] 黄光强[1] 阮金兰[1,2] 

机构地区：[1]武昌理工学院生命科学院生物多肽糖尿病药物湖北省协同创新中心,武汉430223 [2]武汉工程大学化工与制药学院,武汉430073

出　　处：《中国食品添加剂》2017年第6期163-169,共7页China Food Additives

摘　　要：【目的】研究核桃锌乳剂的制备工艺,开辟核桃资源利用的新途径。【方法】以新疆核桃为原材料,以核桃粗粉、碱提酸沉得到的核桃蛋白粉、中性蛋白酶和碱性蛋白酶复合酶解得到的核桃多肽为基础,通过多因素正交实验,确定最佳的核桃锌乳剂制备工艺,运用原子吸收光谱法测定乳剂中的锌含量,并应用体外实验确定核桃锌乳剂对神经细胞的保护作用。【结果】最优配方为大豆油∶水∶复合乳化剂=4∶2∶1,其中复合乳化剂的比例为吐温80∶阿拉伯胶∶西黄耆胶=8∶1∶1,选用干胶法制备该乳剂,硫酸锌加入量为5%,护色及防腐处理:0.2%柠檬酸+1.5%VC+5%蔗糖+0.1%苯甲酸钠,制得的核桃锌乳剂对Aβ1-42诱导N2a细胞凋亡有一定的保护作用。【结论】以核桃粗粉、核桃蛋白粉及核桃多肽粉三种方式制备的核桃锌乳剂口感都好,操作简便,稳定性良好,营养价值符合要求。[Objective] The research aimed to study the preparation technology of walnut zinc emulsion and open up a new way to utilize walnut resources. [Methods] To Xinjiang walnut as raw material, walnut meal, alkali extraction and acid precipitation from walnut protein powder, neutral protease and alkaline protease enzyme solution of walnut polypeptide as the foundation, through multi factor orthogonal experiment to determine the best walnut zinc emulsion preparation process, the use of atomic absorption spectrometric determination of zinc the content of emulsion, and the application of in vitro experiments to determine the protective effect of zinc on nerve cells of walnut emulsion. [Results] The optimal formula of soybean oil ： water ： emulsifier=4 ： 2 ： 1, the emulsifier ratio of Twain 80 ： Arabia ： tragacauthae gum gum =8 ： 1 ： 1, the preparation of the dry emulsion gel method, zinc sulfate addition is 5%, the color protection and anticorrosion treatment ： 0.2% citric acid ＋1.5%VC＋5%, sucrose ＋0.1% sodium benzoate, walnut the prepared zinc emulsion has certain protective effect on A beta 1-42 induced apoptosis in N2a ceils. [Conclusion] The three kinds of walnut zinc emulsions prepared by walnut powder, walnut protein powder and walnut polypeptide powder have the advantages that are good taste, simple operation, good stability and nutritional value.

关 键 词：核桃锌乳剂 AΒ1-42 细胞凋亡 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS255.6[轻工技术与工程—食品科学与工程]