卵清蛋白-阿拉伯胶聚电解质复合物纳米颗粒的制备与表征  

Preparation and Characterization of Ovalbumin-Gum Arabic Polyelectrolyte Complex Nanoparticles

作　　者：邵家起 李康昱 肖军霞[1] 仇宏伟 SHAO Jiaqi;LI Kangyu;XIAO Junxia;QIU Hongwei(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Editorial Department of Journal of Qingdao Agricultural University,Qingdao 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学学报编辑部,山东青岛266109

出　　处：《青岛农业大学学报（自然科学版）》2022年第4期286-292,309,共8页Journal of Qingdao Agricultural University(Natural Science)

基　　金：国家自然科学基金面上项目(32272272);山东省自然科学基金面上项目(ZR2020MC200)。

摘　　要：为制备卵清蛋白(ovalbumin,OVA)-阿拉伯胶(gum arabic,GA)聚电解质复合物纳米颗粒,并探究它稳定Pickering乳液的能力,根据OVA-GA体系外观和浊度变化探究OVA和GA的相互作用规律,并对OVA-GA复合物的稳定性、微流变性质、界面性质进行表征。结果表明,在pH=3.5、25℃、不含NaCl条件下:当OVA与GA质量比为3∶2时,OVA和GA相互作用最强烈;当OVA与GA质量比为1∶1时,OVA-GA体系稳定性最好,复合物颗粒平均粒径367 nm。2个质量比条件下制备的复合物相比较:质量比为1∶1时复合物的接触角较大(81.3°),界面张力较大(15.28 mN/m),稳定Pickering乳液能力较强。OVA-GA聚电解质复合物纳米颗粒有望作为一种新的O/W型Pickering乳液稳定剂在食品领域应用。In order to prepare ovalbumin(OVA)-gum arabic(GA)polyelectrolyte complex nanoparticles and explore its ability to stabilize Pickering emulsions,the interaction pattern of the OVA and GA was explored based on the appearance and turbidity changes of the OVA-GA system,and the stability,microrheological properties,and interfacial properties of the OVA-GA complexes were characterized.The results showed that under the conditions of pH=3.5,25℃and without NaCl,the interaction between OVA and GA was strongest when the mass ratio of OVA to GA was 3∶2;the stability of the OVA-GA system was highest when the mass ratio of OVA to GA was 1∶1,and the average particle size of the complex was 367 nm.Comparing the complexes prepared under two mass ratio conditions,when the mass ratio is 1∶1,the contact angle of the composite is larger(81.3°),the interfacial tension is larger(15.28 mN/m),and the ability to stabilize Pickering emulsions is stronger.The OVA-GA polyelectrolyte complex nanoparticles are expected to be used as a novel O/W type Pickering emulsion stabilizer in the application of food field.

关 键 词：卵清蛋白 阿拉伯胶 相互作用 纳米颗粒 表征 

分 类 号：TS20[轻工技术与工程—食品科学]