乳清分离蛋白-果胶纳米复合物的制备及其在百里香精油纳米乳液中的应用研究  

Preparation of whey isolate protein-pectin nanocomplex and its application in thyme essential oil nanoemulsion

作　　者：张凇彦 杜晓静 辛颖[1] 魏金环 杨晨浩 刘昆仑[1] ZHANG Song-yan;DU Xiao-jing;XIN Ying;WEI Jin-huan;YANG Chen-hao;LIU Kun-lun(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2025年第2期79-85,92,共8页Cereals & Oils

基　　金：河南省自然科学基金重点项目(242300421200);国家自然科学基金面上项目(32172258);河南工业大学创新基金支持计划专项资助(2021ZKCJ03)。

摘　　要：优化了乳清分离蛋白-果胶纳米复合物(whey protein isolate-pectin,W-P)的制备工艺,并考察了W-P稳定的百里香精油纳米乳液(thyme essential oil nanoemulsion,TEON)的稳定性及抑菌效果。结果表明:当乳清分离蛋白(whey protein isolate,WPI)与果胶(pectin,PEC)的质量比为1∶2、pH为5.0、加热温度为80℃、加热时间为15 min、W-P的质量浓度为25 g/L时,制得的W-P的平均粒径为(504.45±1.53)nm,乳化活性和乳化稳定性分别为(28.63±0.34)m^(2)/g和(1034.16±13.64)min,其稳定的TEON在pH 3.0~7.0、温度30~90℃、离子浓度0~200 mmol/L和储藏15 d(4℃)时稳定性良好。同时,TEON对大肠杆菌和金黄色葡萄球菌表现出明显的抑菌效果。W-P展现出优良的乳化性能,显示出其在食品体系中作为乳化剂的应用潜力。The preparation process of whey protein isolate-pectin(W-P)nanocomplex was optimised,and the stability and bacteriostatic effect of W-P stabilised thyme essential oil nanoemulsion(TEON)were investigated.The results showed that when the mass ratio of whey protein isolate(WPI)to pectin(PEC)was 1∶2,the pH was 5.0,the heating temperature was 80℃,the heating time was 15 min,and the mass concentration of W-P was 25 g/L,the average particle size of the W-P obtained under the conditions was(504.45±1.53)nm,and the emulsification activity and emulsification stability were(28.63±0.34)m^(2)/g and(1034.16±13.64)min.The stabilised TEON demonstrated excellent stability across a range of pH(3.0-7.0),temperature(30-90℃),ion concentration(0-200 mmol/L)and storage conditions(4℃,15 d).Meanwhile,TEON showed significant bacteriostatic effects against Escherichia coli and Staphylococcus aureus.W-P exhibited excellent emulsification properties and showed the potential to be applied as an emulsifier in food systems.

关 键 词：乳清分离蛋白-果胶纳米复合物 百里香精油 纳米乳液 稳定性 抑菌性 

分 类 号：TS201.1[轻工技术与工程—食品科学]