沙蒿多糖-明胶双水相乳液凝胶构建及特性  

Construction and Properties of Aqueous Two-Phase Emulsion Gels Based on Artemisia sphaerocephala Krasch.Polysaccharide and Gelatin

作　　者：韦湘滢 姚晓琳 岳健雄 岳娟 陈晓雨 张盼 WEI Xiangying;YAO Xiaolin;YUE Jianxiong;YUE Juan;CHEN Xiaoyu;ZHANG Pan(School of Food Science and Engineering,Shaanxi University of Science and Technology,Xi’an 710021,China;School of Bioengineering and Food Science,Hubei University of Technology,Wuhan 430068,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710021 [2]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《食品科学》2024年第16期61-67,共7页Food Science

基　　金：国家自然科学基金面上项目(32272475);国家自然科学基金青年科学基金项目(32302275);陕西省教育厅服务专项科研计划项目(22JC013)。

摘　　要：沙蒿多糖(Artemisia sphaerocephala Krasch.polysaccharide,ASKP)是一种新型植物多糖,利用ASKP中的高分子质量组分60P与明胶(gelatin,Gel)在特定pH值下发生热力学不相容构建以Gel为分散相、60P为连续相的双水相体系(Gel-in-60P aqueous two-phase system,Gel/60P ATPS),引入Fe^(3+)与60P组分交联可得Gel/60P ATPS乳液凝胶。结果表明:当Gel和60P在一定质量分数内(Gel:0.1%~0.5%;60P:0.5%~1.5%)可形成Gel/60P ATPS,相分离类型为离散型相分离;此外,在Gel质量分数0.6%、60P质量分数1.5%、60 mmol/L Fe^(3+)条件下,Gel/60P ATPS乳液凝胶表现出良好的强度和弹性,这归因于Gel含量的增加使60P连续相体积占比减小,暴露出更多的Fe^(3+)交联位点,增强60P与Fe^(3+)间的相互作用,有利于力学性能的强化。因此,本研究提出了一种改善ASKP凝胶性能的新策略,有利于ASKP在食品及生物等领域的广泛应用。Artemisia sphaerocephala Krasch.polysaccharide(ASKP)is a novel plant polysaccharide.In this study,an aqueous two-phase system(ATPS)consisting of gelatin(Gel)as the dispersed phase and ASKP 60P(a high-molecular-mass fraction of ASKP)as the continuous phase was constructed based on the thermodynamic incompatibility between 60P and Gel at a specific pH,and Gel/60P ATPS emulsion gels were obtained by introducing Fe^(3+)into the ATPS in order to induce 60P cross-linking.The results showed that the ATPS,consisting of 0.1%–0.5%Gel and 0.5%–1.5%60P(m/m),exhibited discrete phase separation.The emulsion gel with 0.6%Gel,1.5%60P and 60 mmol/L Fe^(3+)showed good gel strength and elasticity.This was attributed to the fact that the increase in Gel concentration led to a decrease in the volume proportion of the continuous phase,resulting in exposure of more Fe^(3+)crosslinking sites,enhancing the interaction between 60P and Fe^(3+),and improving the mechanical properties of emulsion gels.Therefore,this study proposes a new strategy to improve the properties of ASKP gels,which is favorable for the wide application of ASKP in the food,biological and other fields.

关 键 词：沙蒿多糖 双水相乳液凝胶 凝胶性能 离散型相分离 

分 类 号：TS201.7[轻工技术与工程—食品科学]