文章摘要
吴长玲;和铭钰;韩 瑞;史志玲;王中江;江连洲;李 杨.大豆蛋白-磷脂酰胆碱纳米乳液的显微观测及界面结构分析[J].中国食品学报,2019,19(8):240-247
大豆蛋白-磷脂酰胆碱纳米乳液的显微观测及界面结构分析
  
DOI:
中文关键词: 纳米乳液  拉曼光谱  显微共聚焦  超声  高压均质
英文关键词: nanoemulsion  raman spectroscopy  microscopic confocal  ultrasound  high pressure homogenization
基金项目:国家自然科学基金面上项目(31671807,3157101 375);“十三五”国家重点研发专项(2016YFD0 401402)
作者单位
吴长玲;和铭钰;韩 瑞;史志玲;王中江;江连洲;李 杨 东北农业大学食品学院哈尔滨150030哈尔滨食品产业研究院哈尔滨150030 
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中文摘要:
      超声及高压均质制备的大豆蛋白-磷脂酰胆碱纳米乳液球状形态,大豆蛋白完全吸附于纳米乳液的界面,呈现核壳状结构。在大豆蛋白-磷脂酰胆碱纳米乳液形成中,界面吸附重排作用下,大豆蛋白结构趋向于α-螺旋及无规卷曲的二级结构组成。超声制备纳米乳液的界面蛋白疏水性基团暴露程度高于高压均质制备的。在高压均质制备纳米乳液的界面,磷脂酰胆碱与大豆蛋白表现出较强的疏水交互作用。拉曼显微观测证实大豆蛋白-磷脂酰胆碱在纳米乳液界面均匀分布,更多的大豆蛋白在超声纳米乳液乳滴界面分布。
英文摘要:
      Ultrasonic and high pressure homogenously prepared soybean protein-phosphatidylcholine nanoemulsion spherical morphology, soybean protein completely adsorbed at the interface of nanoemulsion, showing a core-like structure. Soybean protein-phosphatidylcholine nano-emulsion formation in the interface adsorption rearrangement of soybean protein structure tends to α-helix and random curl of the secondary structure, the hydrophobicity of the interface protein of the nanoemulsion was higher than that of the high pressure homogenization, phosphatidylcholine showed a stronger hydrophobic interaction with soybean protein at the interface of high pressure homogenization of nanoemulsion. Raman microscopic observation confirmed the uniform distribution of soybean protein-phosphatidylcholine at the interface of nanoemulsion and the distribution of more soybean protein at the emulsion droplet interface of ultrasonic nanoemulsion.
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