异硫氰酸苄酯纳米乳液射流空化制备与冻融稳定性研究  

Investigation on Freeze-thaw Stability of BITC Nanoemulsion and Its Preparation by Jet-cavitation

作　　者：田甜 周艳 高悦 李杨[1,2] 王中江 李良[1] TIAN Tian;ZHOU Yan;GAO Yue;LI Yang;WANG Zhongjiang;LI Liang(College of Food Science, Northeast Agricultural University, Harbin 150030, China;Harbin Food Industry Research Institute, Harbin 150028, China)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]哈尔滨食品产业研究院,哈尔滨150028

出　　处：《农业机械学报》2019年第10期337-342,351,共7页Transactions of the Chinese Society for Agricultural Machinery

基　　金：黑龙江省应用技术研究与开发计划重大项目(GA17B002);国家重点研发计划项目(2016YFD0401402)

摘　　要：利用大豆分离蛋白-磷脂酰胆碱作为复合乳化剂包埋异硫氰酸苄酯(BITC),通过射流空化机制备成纳米乳液以提高其冻融稳定性。以出油率和乳层析指数为稳定性指标,研究了射流空化压力及冻融循环次数对纳米乳液冻融稳定性的影响;通过乳液冻融过程热特性分析,研究了不同射流空化压力下改性大豆分离蛋白-磷脂作为乳化剂时冻融过程中乳液结晶及融化的热行为。结果发现:当空化压力为0.8 MPa时,所制得的BITC纳米乳液乳层析指数比未处理样品降低了51.39%,出油率较未处理样品下降83.64%,平均粒径为(252±6.2)nm,PDI为0.114±0.034,ζ-电位为(-27.2±0.6)m V;通过光学显微镜观测到,BITC被包埋于复合乳化剂中,且均匀分布在乳液体系,处于相对稳定状态;样品热特性的差异对比表明,射流空化改性蛋白-磷脂能显著增加乳液冻融稳定性。The soy protein isolate-phosphatidylcholine (SPI PC) was used as a composite emulsifier to encapsulate benzylisothiocyanate (BITC). The nanoemulsion was prepared by a jet cavitation machine to improve its freeze-thaw stability. The effect of jet cavitation press and freeze-thaw cycle on the freeze-thaw stability of nanoemulsion was studied by using oil yield and stratification coefficient as stability index. The thermal characteristics of emulsion freeze-thaw process were used to compare different jet-cavitation pressures. The thermal behavior of the modified soy protein isolate-phospholipid was taken as an emulsifier emulsion during crystallization and melting of the emulsion during freezing and thawing. The results showed that when the jet-cavitation pressure was 0.8 MPa, the layering coefficient of BITC nanoemulsion was 51.39% lower than that of the untreated sample, and the oil yield was 83.64% lower than that of the untreated sample. The average particle size was (252±6.2) nm, the PDI was 0.114±0.034, and the zeta potential was (-27.2±0.6) mV. It was observed that BITC was embedded in the composite emulsifier and evenly distributed in the emulsion system, and it was in a relatively stable state. By comparing the difference in thermal characteristics of the sample, it was reflected that the jet-cavitation modified protein-phospholipid could significantly increase the freeze-thaw stability of the emulsion. It provided a certain reference for improving the bioavailability of BITC in food and medicine.

关 键 词：大豆蛋白 磷脂酰胆碱 异硫氰酸苄酯 射流空化 纳米乳液 冻融稳定性 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]