大豆黄素纳米乳球的制备及表征  

Preparation and characterization of daidzeinnano-sized emulsions

作　　者：夏秀华[1] 

机构地区：[1]无锡商业职业技术学院,无锡214153

出　　处：《粮食与食品工业》2017年第6期60-66,共7页Cereal & Food Industry

摘　　要：为了提高大豆黄素在机体的吸收和生物利用率,将大豆黄素制成大豆黄素纳米乳球。通过试验探索投料比、pH值、NaCl浓度、加热四因素对大豆蛋白-大豆多糖纳米乳球制备及稳定性的影响。结果表明:最佳的制备条件为:在投料比1∶5,8.5×10~7 Pa均质3次,均质后80℃加热1 h,pH值3.25的条件下粒径变化最小,此时粒径为270 nm;盐浓度的增加会导致纳米乳球的粒径增大。根据此最佳条件制备大豆黄素纳米乳球,考察不同pH值的影响,并使用电镜进行表征,结果表明:大豆黄素纳米乳球在pH值3.25时粒径达到最小值,此时最稳定,通过电镜可以证实相互之间的结构为多糖的亲水链延伸出去,互相交联,形成稳定的网状结构。In order to improve the absorption and bioavailability of daidzein in body,daidzein was made into daidzin nano-sized emulsion.The effect of the feeding ratio,pH,NaCl concentration,heating conditions to the preparation and stablility of soybean protein-soybean polysaccharides nano-sized emulsions were reasearched.The results show the optimal preparation conditions are：feeding ratio of 1∶5,homogenized three times under 8.5×10~7 Pa,then heated1 h at 80 ℃,the minimum diameter at pH3.25 is 270 nm,and nano-sized emulsion diameter increases with the change of concentration of NaCl.Then daidzein nano-sized emulsion was prepared according to the optimum condition,and the effect of different pH value was studied,and electron microscopy（sem）was used to characterize.The results show that：the particle size is minimum at pH3.25 and the structure is stable.The stable network structure is polysaccharides extending hydro pH ilic structure out,cross-linked with each other is proved by electron microscopy.

关 键 词：大豆黄素 纳米乳球 投料比 PH值 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]