pH和NaCl浓度对核桃蛋白纳米颗粒Pickering乳液稳定性的影响  

Effect of pH and NaCl concentration on stability of Pickering emulsion stabilized with walnut protein nanoparticles

作　　者：刘炯娜 张恒瑄 蒋雨心 范方宇 LIU Jiongna;ZHANG Hengxuan;JIANG Yuxin;FAN Fangyu(Key Laboratory of Forest Disaster Warning and Control of Yunnan Province,Key Laboratory of National Forestry and Grassland Administration on Biodiversity Conservation in Southwest China,College of Life Sciences,Southwest Forestry University,Kunming 650224,China)

机构地区：[1]西南林业大学生命科学学院,西南地区生物多样性保育国家林业和草原局重点实验室,云南省森林灾害预警与控制实验室,昆明650224

出　　处：《中国油脂》2024年第11期120-127,共8页China Oils and Fats

基　　金：国家自然科学基金项目(31760470);云南省“万人计划”青年拔尖人才专项资助项目(YNWR-QNBJ-2018-046);生物学质量工程项目(503190106)。

摘　　要：为提高核桃蛋白Pickering乳液的稳定性,以核桃蛋白纳米颗粒(Nano-WPI)为稳定剂制备Pickering乳液,分析不同pH(2.0~8.0)和NaCl浓度(0~400 mmol/L)对Pickering乳液乳化活性、粒径、流变特性、热稳定性和贮藏稳定性的影响。结果表明:Pickering乳液稳定性随pH增加先降低后升高;pH为8.0时,Pickering乳液乳化活性最大(32.79 m^(2)/g),平均粒径为3.33μm,乳液呈弱凝胶特性,热稳定性和贮藏稳定性良好,综合性能最佳;随NaCl浓度增加,Pickering乳液乳化活性先减小后增大,粒径先增大后减小,NaCl浓度与表观黏度、储能模量和贮藏稳定性呈正相关;NaCl浓度为400 mmol/L时,Pickering乳液乳化活性为13.18 m^(2)/g,平均粒径为9.28μm,乳液呈凝胶特性,贮藏稳定性良好,但热稳定性降低,综合性能较优。综上,pH远离Nano-WPI等电点(4.0~5.0)或增加NaCl浓度可提高Pickering乳液的综合性能。To improve the stability of the walnut protein Pickering emulsion,the Pickering emulsion was prepared using walnut protein nanoparticles(Nano-WPI)as stabilizers,and the effects of pH(2.0-8.0)and NaCl concentration(0-400 mmol/L)on the emulsification activity(EAI),particle size,rheological properties,thermal stability,and storage stability of the Pickering emulsion were analyzed.The results showed that the stability of the Pickering emulsion first decreased and then increased with the increase of pH.At pH 8.0,the Pickering emulsion had the highest EAI(32.79 m^(2)/g)with an average particle size of 3.33μm,and showed weak gel characteristics with good thermal and storage stability.At pH 8.0,the comprehensive property of the Pickering emulsion was the best.With the increase of NaCl concentration,the EAI of the Pickering emulsion decreased and then increased,while the particle size of the Pickering emulsion was the opposite.NaCl concentration positively correlated with the apparent viscosity,storage modulus,and storage stability of the Pickering emulsion.When the NaCl concentration was 400 mmol/L,the EAI of Pickering emulsion was 13.18 m^(2)/g with an average particle size of 9.28μm,and the Pickering emulsion showed gel characteristics with good storage stability but low thermal stability.When the NaCl concentration was 400 mmol/L,the comprehensive property of the Pickering emulsion was the best.In conclusion,if the pH is far away from the isoelectric point(4.0-5.0)of Nano-WPI or NaCl concentration increases,the comprehensive property of the Pickering emulsion can be improved.

关 键 词：核桃蛋白纳米颗粒 Pickering乳液 PH NaCl浓度 稳定性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201[轻工技术与工程—食品科学与工程]