大豆蛋白/表没食子儿茶素没食子酸酯纳米复合颗粒制备Pickering乳液及其性质研究  

Preparation and Characterization of Pickering Emulsion Stabilized by Soybean Protein/Epigallocatechin Gallate Nanocomposite Particles

作　　者：祝钢 鞠梦楠 崔守琦 李梦竹 罗小雪 隋晓楠[1] 张妍 ZHU Gang;JU Mengnan;CUI Shouqi;LI Mengzhu;LUO Xiaoxue;SUI Xiaonan;ZHANG Yan(College of Food Science,Northeast Agricultural University,Harbin 150030,China;College of Horticulture and Landscape,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]东北农业大学园艺园林学院,黑龙江哈尔滨150030

出　　处：《食品科技》2020年第9期221-226,共6页Food Science and Technology

基　　金：国家自然科学基金面上项目(31871809)。

摘　　要：为了研究大豆蛋白(Soybean Protein,SP)与表没食子儿茶素没食子酸酯(Epigallocatechin Gallate,EGCG)在不同摩尔比下(1:0~1:4)形成的纳米复合颗粒的粒径、Zeta-电位、表面疏水性、抗氧化能力,以及由该纳米复合颗粒稳定的Pickering乳液的乳化特性和微观结构。结果表明,随着SP与EGCG摩尔比的增加,纳米复合颗粒和Pickering乳液的粒径和Zeta-电位绝对值均有不同程度的改变;纳米复合颗粒的表面疏水性减小,抗氧化能力增加;Pickering乳液的乳化性及乳化稳定性逐渐增加。光学显微镜观察显示,由于EGCG的加入,Pickering乳液液滴分布较为均匀,不易发生聚结,有助于乳液体系的稳定。In order to researched the particle size,Zeta-potential,surface hydrophobicity,antioxidant capacity of the nanocomposite particles formed by soybean protein(SP)and epigallocatechin gallate(EGCG)at different molar ratios(1:0~1:4),and the emulsifying properties and microstructure of Pickering emulsion stabilized by the nanocomposite particles.The results showed that with the increase of mole ratio of SP to EGCG,the particle size and the absolute value of Zeta-potential of nanocomposite particles and Pickering emulsion changed to varying degrees.At the same time,the surface hydrophobicity of nanocomposite particles decreased and the antioxidant capacity increased.Then,the emulsifying activity and emulsion stability of Pickering emulsion gradually increased.In addition,the optical microscope observation showed that the droplet distribution of Pickering emulsion was more uniform due to the addition of EGCG,which was hard to coalescence and was helpful to the stability of emulsion system.

关 键 词：大豆蛋白 表没食子儿茶素没食子酸酯 纳米复合颗粒 Pickering乳液 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]