基于OSA变性淀粉为乳化剂对番茄红素纳米运输体系构建影响研究  

Research of the emulsifying characteristics of OSA modified starch and its influence on the construction of lycopene nano-transport system

作　　者：杜鹃[1] 吴忠红[2] 吴津蓉[1] DU Juan;WU Zhong-hong;WU Jin-rong(Institute of Science Food,Xinjiang Agricultural Vocational Technical College,Changji 831100,Xinjiang,China;Research Institute of Agricultural Products Storage and Processing,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,Xinjiang,China)

机构地区：[1]新疆农业职业技术学院食品工程学院,新疆昌吉831100 [2]新疆农业科学院,农产品贮藏加工所,新疆乌鲁木齐830091

出　　处：《粮食与油脂》2018年第10期24-30,共7页Cereals & Oils

基　　金：新疆维吾尔自治区高校科研计划重点项目(XJEDU2016I061)

摘　　要：尝试以2种不同的辛烯基琥珀酸酯化淀粉(OSA1、OSA2)作为乳化剂,研究其乳化特性,在不同条件下构建番茄红素稳定的纳米乳液体系。结果表明最佳的制备条件:乳化剂浓度30%,采用高压微射流均质机,均质压力为100 MPa,循环5次,2种乳液粒径分别为(107±1.32) nm、(101±0.81) nm,保留率分别为85.67%±0.63%和86.78%±0.36%。在常温下储藏4周,乳液粒径分别增至(158.84±3.51)nm和(129.18±4.22)nm。与未被包埋的番茄红素相比,2种纳米乳液包埋的番茄红素的降解速度明显降低,说明基于OSA变性淀粉为乳化剂构建纳米乳液能有效抑制番茄红素的降解。综合2种纳米乳液在储藏过程中粒径的变化与番茄红素保留率,其稳定性表现为OSA2> OSA1,此结果与2种淀粉的乳化活性和乳化稳定性呈正相关性。Two different kinds of octenyl succinate anhydride modifi ed starch(OSA1,OSA2)were used as emulsifi ers to study their emulsifying characteristics and to construct lycopene stable nanoemulsion system under different conditions.The results showed that the best preparation condition were as folloes:the concentration of emulsifi er was 30%,homogenization pressure was 100 MPa,5 times cycles,two kinds of particle size of the emulsion were(107±1.32)nm and(101±0.81)nm,load rate were 85.67%±0.63%and 86.78%±0.36%.After storage at room temperature for 4 weeks,the size of the emulsion increased to(158.84±3.51)nm and(129.18±4.22)nm.Compared with the unencapsulated lycopene,the degradation rate of lycopene embedded in the two nano-emulsions were decreased obviously,which indicated that OSA modifi ed starch could effectively inhibit the degradation of lycopene.According to the change of particle size and the retention rate of lycopene during storage,the stability of the two nano-emulsions was OSA2>OSA1,which was positively correlated with the emulsifying activity and emulsifying stability of the two kinds of starch.

关 键 词：OSA变性淀粉 番茄红素 纳米乳 乳化特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]