离心法制备小麦醇溶蛋白/淀粉胶体颗粒稳定高内相Pickering乳液的性质及应用  

reparation of High Internal Phase Pickering Emulsions Stabilized by Gliadin/Starch ColloidalParticles via Centrifugation Method: Properties and Applications

作　　者：于雪儿 宋佳 于德洋 牛启鹏 郑舒 马晶亭 马玉 谭明乾 王海涛[1,3] YU Xue'er;SONG Jia;YU Deyang;NIU Qipeng;ZHENG Shu;MA Jingting;MA Yu;TAN Mingqian;WANG Haitao(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning,China;Academy of Food Interdisciplinary Science,Dalian Polytechnic University,Dalian 116034,Liaoning,China;National Engineering Research Center of Seafood,Dalian 116034,Liaoning,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]大连工业大学食品交叉科学研究院,辽宁大连116034 [3]国家海洋食品工程技术研究中心,辽宁大连116034

出　　处：《食品研究与开发》2023年第19期19-27,共9页Food Research and Development

基　　金：国家重点研发计划项目(2022YFD2100603);大学生创新创业训练计划项目(202210152020)。

摘　　要：可食用胶体颗粒稳定的水包油高内相Pickering乳液(high internal phase Pickering emulsion,HIPEs)在食品领域有着广泛的应用。通过反溶剂法制备小麦醇溶蛋白/糊化淀粉胶体颗粒(gliadin/gelatinized starch colloidal particles,G/SCPs),研究G/SCPs的性质,并通过离心法制备G/SCPs稳定的HIPEs。结果表明,糊化淀粉的加入使小麦醇溶蛋白的Zeta电位绝对值增加、荧光强度下降、傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)的特征峰发生蓝移,说明G/SCPs形成的过程中糊化淀粉成功包裹住小麦醇溶蛋白。研究离心力对乳液内相比例的影响,结果发现,在12000×g离心力下处理G/SCPs稳定的预乳液获得油相分数高达75%的HIPEs。制得的HIPEs表现出剪切稀化的性质,在高温(95℃)、极端p H值和较高离子强度下具有较高的稳定性和贮存稳定性。同时,HIPEs可作为可食用三维(three dimension,3D)打印材料,高分辨率地还原3D打印选定的形状。Oil-in-water high internal phase Pickering emulsion(HIPEs)stabilized by edible colloidal particles has a wide range of applications in the food industry.Gliadin/gelatinized starch colloidal particles(G/SCPs)were prepared by the anti-solvent method,and the properties of G/SCPs were investigated.Stabilized HIPEs were obtained by centrifuging the G/SCPs.These results showed that the addition of gelatinized starch increased the absolute value of the Zeta potential of gliadin,while the fluorescence intensity decreased,and the characteristic peaks of gliadin in Fourier transform infrared spectroscopy(FTIR)were blue-shifted,indicating that gliadin was wrapped by gelatinized starch successfully during the formation of G/SCPs.The effects of centrifugal force on oil phase fraction were studied,and the results showed that after treating a pre-emulsion stabilized by G/SCPs under a centrifugal force of 12000×g,a HIPE with an oil phase fraction of up to 75%was obtained.The prepared HIPEs exhibited shear-thinning properties and had good stability and storage stability at high temperatures(95℃),extreme pH,and high ionic strength.The HIPEs could be used as an edible three-dimensional(3D)printing material,which could restore the selected shape of 3D printing with high resolution.

关 键 词：小麦醇溶蛋白 复合胶体颗粒 高内相Pickering乳液 淀粉 三维打印 

分 类 号：TS201.2[轻工技术与工程—食品科学]