OSA改性板栗淀粉‐EGCG‐Pickering乳液的制备以及特性研究  

Preparation and Characterization of OSA‐Modified Chestnut Starch‐EGCG‐Pickering Emulsion

作　　者：马思怡 何茹颖 许永辉 唐玉青 郑好好 郭立敏 甘晴 陈慧 丁婷 郑荷莲 乔宇[3] 吴鹏 MA Siyi;HE Ruying;XU Yonghui;TANG Yuqing;ZHENG Haohao;GUO Limin;GAN Qing;CHEN Hui;DING Ting;ZHENG Helian;QIAO Yu;WU Peng(Hubei Provincial Key Laboratory of Economic Forest Germplasm Improvement and Comprehensive Utilization of Resources,Hubei Provincial Collaborative Innovation Center for Dabie Mountain Characteristic Resources Development,College of Biology and Agricultural Resources,Huanggang Normal University,Huanggang 438000,Hubei,China;Hong′an County Public Inspection and Testing Center,Huanggang 438000,Hubei,China;Research Institute of Agricultural Products Processing and Nuclear Agriculture Technology,Hubei Academy of Agricultural Sciences,Wuhan 430000,Hubei,China)

机构地区：[1]黄冈师范学院生物与农业资源学院经济林木种质改良与资源综合利用湖北省重点实验室,大别山特色资源开发湖北省协同创新中心,湖北黄冈438000 [2]湖北省黄冈市红安县公共检验检测中心,湖北黄冈438000 [3]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430000

出　　处：《食品研究与开发》2024年第17期52-58,共7页Food Research and Development

基　　金：经济林木种质改良与资源综合利用湖北省重点实验室开放基金项目(202141304);黄冈师范学院高级别培育项目(04201711903)。

摘　　要：皮克林(Pickering)乳液是一种由固体颗粒代替传统乳化剂形成的新型乳液体系,具有稳定性强、对环境友好、安全性高等天然优势。以板栗淀粉为主要原料,对其进行辛烯基琥珀酸酯化(octenyl succinic anhydride,OSA)改性,制备OSA改性板栗淀粉‐表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)‐Pickering乳液,再通过对不同EGCG添加量的乳液进行乳滴粒径、Zeta电位测定、体外模拟消化以及稳定性分析,探究其在各消化阶段的水解程度和稳定性。结果表明:模拟体外消化结束后,乳液在口腔和胃部的Zeta电位绝对值明显下降,在小肠内则有上升的趋势;稳定性分析表明:随着氯化钠浓度的增加,乳液的平均粒径逐渐增大;随pH值的增加,乳液的平均粒径先减小后增大,在pH6.0时达到最小。综上,通过将OSA改性板栗淀粉‐EGCG纳米微粒应用于Pickering乳液,可显著提高EGCG的稳定性。Pickering emulsion,a new type of emulsion system formed by solid particles instead of conventional emulsifier,is praised for strong stability,environmental friendliness,and high safety.Chestnut starch was modified by esterification with octenyl succinic anhydride(OSA)and used to prepare the OSA‐modified chestnut starch‐epigallocatechin gallate(EGCG)‐Pickering emulsion.The emulsion samples prepared with different proportions of EGCG were then characterized in terms of the particle size,Zeta potential,and hydrolysis degree and stability in in vitro simulated digestion.The results showed that after in vitro digestion,the emulsion demonstrated decreased absolute Zeta potential in the mouth and stomach and increased absolute potential in the small intestine.With the increase in sodium chloride concentration,the average particle size of emulsion gradually increased.With the increases pH,the average particle size of emulsion first decreased and then increased,reaching the minimum at pH6.0.In conclusion,applying OSA‐modified chestnut starch‐EGCG nanoparticles to the Pickering emulsion significantly improved the stability of EGCG.

关 键 词：板栗淀粉 OSA改性 表没食子儿茶素没食子酸酯 Pickering乳液 稳定性 体外模拟消化 

分 类 号：TS235.4[轻工技术与工程—粮食、油脂及植物蛋白工程]