两种大豆蛋白-磷脂酰胆碱纳米乳液粉末化特性研究  

Characteristics of Soybean Protein-Phosphatidyl Choline with Nanoemulsions Powders

作　　者：江连洲[1] 张潇元[1] 刘龄 李杨[1] 陈复生[2] 王中江[1] JIANG Lianzhou;ZHANG Xiaoyuan;LIU Ling;LI Yang;CHEN Fusheng;WANG Zhongjiang(College of Food Science, Northeast Agricultural University, Harbin 150030, China;College of Food Science and Technology, Henan University of Technology, Zhengzhou 450052, China)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]河南工业大学粮油食品学院,郑州450052

出　　处：《农业机械学报》2018年第4期359-365,74,共8页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金面上项目(31671807;31571876);山东省泰山产业领军人才工程高效生态农业创新类项目(LJNY201607);霍英东教育基金会高等院校青年教师基金项目(20152325210002);黑龙江省现代农业产业技术协同创新体系岗位专家项目;黄河三角洲学者岗位项目

摘　　要：将超声处理及高压均质后的纳米乳液,直接利用真空冷冻干燥法制备了大豆蛋白-磷脂酰胆碱的乳化粉末,并进一步通过扫描电子显微镜、激光粒径分析仪、红外光谱等手段对真空冷冻干燥粉末以及复原乳液的物理化学等特性进行研究。研究发现冻干粉末复原乳液水复溶性良好,基本保持了与原始乳液相同的纳米级粒径。扫描电子显微镜及冻干粉末的粒径分布显示超声和高压均质制备的纳米乳液粉末结构致密均匀,表面无裂缝和孔隙,且高压均质制备粉末的表面更为平整,粒径分布总体呈现单峰分布,粒径平均值仅为6.13μm。使用超声和高压均质制备的纳米乳液冻干粉末的包埋产率和效率均达到90%以上,同时超声制备的纳米乳液冻干粉末更有利于β-胡萝卜素的包埋,更好地防止β-胡萝卜素损失。采用红外光谱学实验验证后发现,高压均质制备纳米乳液粉末的蛋白α-螺旋与β-折叠结构含量较低。与大豆蛋白-磷脂酰胆碱纳米乳液相比,真空冷冻干燥粉末的储藏稳定性及货架期显著提高。Vacuum lyophilizing method was used to prepare soybean protein-phosphatidyl choline emulsification powder after the ultrasonic treatment and high pressure homogenization, and the physical and chemistry characteristics of lyophilizing powder and reconstituted emulsion were determined by scanning electron microscopy, laser particle size analyzer and infrared spectrum. It was found that the reconstituted lyophilizing powder had good solubility, and the particle size of the emulsion was the same as that of the original emulsion. Scanning electron microscopy and lyophilized powder particle size distribution showed that the nanoemulsion powder prepared by high-pressure homogenization and ultrasonic had dense and uniform structure, the surface had no cracks and hole, the surface of powder prepared by high pressure homogeneous was more smooth, the particle size distribution showed unimodal distribution, the average particle size was only 6. 13 μm. The entrapment efficiency and yield of nanoemulsion lyophilized powder prepared by ultrasound and high pressure homogenization both were more than 90% , while the nanoemulsion lyophilized powder prepared by ultrasonic preparation was more conducive to the package of β-carotene and better prevention of the loss of β-carotene. The results of infrared spectroscopy experiments showed that the α-helix and β-fold structure of the protein powder prepared by high pressure homogenization were slightly lower. And compared with the stability and shelf life of soybean protein-phosphatidyl choline nanoemulsions, a significant increase was showed for the lyophilized powder under the same storage conditions.

关 键 词：大豆蛋白 磷脂酰胆碱 纳米乳液 冷冻干燥 

分 类 号：TS201.2[轻工技术与工程—食品科学]