紫苏油含量对乳清蛋白/花椒麻素乳液性质的影响  

Effects of Perilla Oil Content on the Characteristics of Whey Protein/Sanshoamides Emulsion

作　　者：潘玥蒙 王豪缘 曾志龙 罗敬 鲁嫚嫚 田友明 薛梅 刘雄[1] PAN Yuemeng;WANG Haoyuan;ZENG Zhilong;LUO Jing;LU Manman;TIAN Youming;XUE Mei;LIU Xiong(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Jiangjin District Agricultural Technology Extension Center,Chongqing 402260,China;Chongqing Jiangjin Diversified Business Technology Promotion Center,Chongqing 402260,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市江津区农业技术推广中心,重庆402260 [3]重庆市江津区多种经营技术推广中心,重庆402260

出　　处：《食品工业科技》2025年第8期95-103,共9页Science and Technology of Food Industry

基　　金：重庆市技术创新与应用发展专项重点项目(CSTB2o23TIAD—KPX0031)。

摘　　要：为提高花椒麻素的稳定性和拓展其应用,本研究采用乳清蛋白(Whey protein,WP)为乳化剂,制备紫苏油乳液,用于花椒麻素的负载,以改善其稳定性。研究40%~80%油相体积分数(v/v)对乳液的形成及结构的影响,分析负载花椒麻素乳液的微观结构、粒径、流变特性和稳定性等。微观结果表明,乳液具有良好的乳滴特征,为其稳定性提供了物理基础。添加70%紫苏油含量的乳液液滴分布均匀,粒径较小,Zeta电位绝对值较高,乳化能力更强,同时其表现出优异的离心稳定性和热稳定性。通过流变分析测定发现,乳液表现出类弹性行为和剪切变稀现象。贮藏21 d后,含70%紫苏油的乳液仍未发生分层,表现出较高的贮藏稳定性和氧化稳定性。与游离花椒麻素相比,WP-紫苏油基乳液负载后的脂质氧化速度减缓,且花椒麻素的保留率提升,其中70%紫苏油含量乳液随着贮藏时间的延长,降解率较低。综上所述,适当增加花椒麻素乳液中的油含量可以提高花椒麻素的稳定性,同时增强了乳液的稳定性,并减缓了脂质氧化速率。本研究旨在为花椒麻素的负载和递送提供理论依据,为构建高稳定性乳液体系提供技术参考。To enhance the stability and application of sanshoamides by preparing perilla oil emulsions using whey protein(WP)as an emulsifier to enhance their stability.Effects of 40%~80%oil phase volume fractions(v/v)on the formation and structure of the emulsions were investigated,with the microstructure,particle size,rheological properties,and stability of the sanshoamide-loaded emulsions being analyzed.The emulsion-droplet characteristics of the emulsions were confirmed by microscopic analysis to underpin their stability.Uniform droplet distribution,smaller particle size,a higher absolute zeta potential,and improved emulsification ability were observed in the 70%perilla oil emulsion,along with high thermal and centrifugal stability.Elastic-like behavior and shear-thinning properties were observed in the emulsion through rheological analysis.No phase separation was detected in the 70%perilla oil emulsion after 21 d storage,demonstrating its high storage stability and resistance to oxidation.The degradation rate of the emulsion containing 70%perilla oil decreased over time during storage.In summary,the stability of both sanshoamides and the emulsion system was enhanced by increasing the oil content in the sanshoamide-loaded emulsion,with lipid oxidation also being slowed.A theoretical basis is provided for sanshoamide encapsulation and delivery,along with technical guidance for the construction of highly stable emulsion systems.

关 键 词：花椒麻素 紫苏油 乳液 稳定性 油相体积分数 

分 类 号：TS201.2[轻工技术与工程—食品科学]