乳化剂与乳清蛋白包埋壁材对透明质酸微胶囊溶解性的影响  

Effect of emulsifiers and whey protein composite embedding wall materials on the solubility ofhyaluronic acid microcapsules

作　　者：王菲 车思彤 赵晓 WANG Fei;CHE Sitong;ZHAO Xiao(Heilongjiang Institute of Green Food Science,Harbin 150028,China;College of Pharmacy,Nankai University,Tianjin 300071,China;College of Equipment Management and Support,Engineering University of People's Armed Police,Xi'an 710078,China)

机构地区：[1]黑龙江省绿色食品科学研究院,哈尔滨150028 [2]南开大学药学院,天津300071 [3]武警工程大学装备管理与保障学院,西安710086

出　　处：《中国乳品工业》2024年第11期38-44,共7页China Dairy Industry

摘　　要：文章选用乳清蛋白作为包埋壁材,通过喷雾干燥制备乳清蛋白-透明质酸微胶囊,探究不同乳化剂(蔗糖酯、大豆卵磷脂)对微胶囊溶解性的影响。通过测定微胶囊的粒径、Zeta-电位、游离巯基含量、表面疏水性、溶解时间、水溶性指数及吸水性指数等指标对微胶囊理化性质进行表征。结果表明,喷雾干燥能有效改善HA溶解性,添加不同乳化剂对微胶囊溶解性产生不同影响;蔗糖酯作用后微胶囊颗粒直径从27.3μm减小至15.3μm。扫描电镜结果表明蔗糖酯微胶囊颗粒大小均一、分散均匀,溶解时间从550 s缩短至246 s,吸水性指数最高为220%,扩散性及溶解稳定性较好。大豆卵磷脂作用后微胶囊表面疏水性显著降低,表面巯基含量从25.03μmol/g升高至73.02μmol/g,溶解时间最短为180 s,但溶解过程中粉末易结块且形成的溶液稳定性差,会产生分层现象。蔗糖酯对提升乳清蛋白-透明质酸微胶囊溶解性、解决透明质酸应用缺陷具有较强的潜力及开发前景。The whey protein/hyaluronic acid microcapsules were prepared using whey protein as the embedding wall material by spray drying,and the effects of different emulsifiers(sucrose ester,soy lecithin)on the solubility of the microcapsules were investigated.The microcapsule structure was characterized by measuring the particle size,Zeta potential,free sulfhydryl content,surface hydrophobicity,dissolution time,water solubility index,and water absorption index of microcapsules.The results showed that spray drying could effectively improve the solubility of HA,and different emulsifiers had different effects on the solubility of microcapsules.The particles of diameter of microcapsule adding sucrose ester increased from 27.3μm to 15.3μm.The scanning electron microscopy results showed that the particle size of microcapsules adding sucrose ester was uniform and evenly dispersed,and the dissolution time was shortened from 550 s to 246 s.The highest water absorption index was 220%,which demonstrating good diffusion and dissolution stability.The surface hydrophobicity of the microcapsules adding soy lecithin significantly decreased(P<0.05),and the surface thiol content increased from 25.03μmol/g to 73.02μmol/g,with a minimum dissolution time of 180 s,but during the dissolution process,the powder is prone to clumping and the resulting solution has poor stability,leading to delamination.The results suggested that sucrose esters have a strong potential and development prospects for improving the solubility of whey protein/hyaluronic acid microcapsules and improving the application defects of hyaluronic acid.

关 键 词：透明质酸 浓缩乳清蛋白 乳化剂 微胶囊 溶解性 

分 类 号：TS252.9[轻工技术与工程—农产品加工及贮藏工程]