基于静电层层自组装技术的苦瓜籽油多层乳液的制备及其表征  

Preparation and Characterization of Bitter Gourd Seed Oil Multilayer Emulsion Based on the Electrostatic Layer-by-Layer Self-assembly Technique

作　　者：王惠玲 张瑞[1,2] 吴慕慈[1,2] 杨宁 叶树芯[3] 帅晓艳[3] 江思佳 李玉保 何静仁 WANG Huiling;ZHANG Rui;WU Muci;YANG Ning;YE Shuxin;SHUAI Xiaoyan;JIANG Sijia;LI Yubao;HE Jingren(School of Modern Industry for Selenium Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430023,China;Yun Hong Group Corporation,Wuxue 435406,China)

机构地区：[1]武汉轻工大学硒科学与现代产业学院,湖北武汉430023 [2]大宗粮油精深加工教育部重点实验室,湖北武汉430023 [3]运鸿集团股份有限公司,湖北武穴435406

出　　处：《食品工业科技》2022年第6期91-101,共11页Science and Technology of Food Industry

基　　金：湖北省果蔬精深加工及营养功能食品开发企校联合创新中心(whpu-2020-kj-304)。

摘　　要：针对苦瓜籽油(bitter gourd seed oil,BGSO)具有不良风味,极易氧化的问题,以乳清分离蛋白、苹果果胶和壳寡糖为乳化剂,采用静电层层自组装技术对其进行包封,使苦瓜籽油保持良好的物理稳定性。本研究探究了苦瓜籽油多层乳液的制备工艺,并对苦瓜籽油多层乳液进行平均粒径、多分散指数和ζ-电位测定、微观结构观察、流变学特性测试、物理稳定性测试和主要脂肪酸组成测定。结果表明:在均质压力为600 bar,均质5次,苹果果胶浓度为3.5%(w/v),双层乳液pH为4.4,壳寡糖浓度为2%(w/v),三层乳液pH为2.2的条件下制备的三种乳液平均粒径较小,分别为460±3、670±9和1623±10 nm,多分散系数较小,分别为0.073±0.004、0.258±0.020和0.480±0.034,ζ-电位绝对值较高,分别为-22.3±0.8、-19.6±0.9和16.3±0.3 mV。且微观结构观察结果表明制备的三种乳液液滴较为分散,脂肪酸组成测定结果表明制备工艺可能造成苦瓜籽油不饱和脂肪酸氧化,物理稳定性测试结果表明苦瓜籽油双层和三层乳液的物理稳定性优于单层乳液。本研究为提高苦瓜籽油稳定性,拓宽苦瓜籽油产品应用领域提供了理论参考。In order to solve the bad flavor and easily oxidation of bitter gourd seed oil(BGSO), whey protein isolate, apple pectin and chitosan oligosaccharide were used as emulsifiers, and electrostatic layer-by-layer self-assembly technology was used to encapsulate BGSO to make BGSO maintained good physical stability. In this study, the preparation process of multilayer emulsion of BGSO was investigated, and the mean diameter, polydispersity index, ζ-potential, microstructure observation, rheological properties, physical stability and main fatty acid composition of BGSO multilayer emulsion were measured. The results showed that the three emulsions prepared when the homogenization pressure was 600 bar,homogenization time was 5 times, apple pectin concentration was 3.5%(w/v), secondary emulsion pH was 4.4, chitosan oligosaccharide concentration was 2%(w/v), and tertiary emulsion pH was 2.2, had smaller mean diameter, which were460±3,670±9 and 1623±10 nm, respectively, and had smaller polydispersity indexes were 0.073±0.004,0.258±0.020 and0.480±0.034 respectively, and higher ζ-potential absolute value, were-22.3±0.8,-19.6±0.9 and 16.3±0.3 mV respectively.And the microstructure observation results showed that the prepared three emulsion droplets were relatively dispersed, and the fatty acid composition measurement results indicated that the preparation process might cause the oxidation of unsaturated fatty acids in BGSO, the physical stability test results showed that the physical stability of BGSO double-layer and three-layer emulsion were better than single-layer emulsion. This study would provide a theoretical reference for improving the stability of BGSO and broadening the application of BGSO.

关 键 词：静电层层自组装技术 苦瓜籽油 多层乳液 不饱和脂肪酸 

分 类 号：TS201.1[轻工技术与工程—食品科学]