加热-超声-pH偏移联合改性大豆球蛋白纳米颗粒的制备及稳定性研究
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(沈阳农业大学食品学院 沈阳 110866)

基金项目:

辽宁省教育厅科学研究经费项目(LSNQN 202011);辽宁省科学技术计划项目创新能力提升联合基金项目(2021-NLTS-11-02)


Studies on Preparation and Stability of SG Nanoparticles Modified by Heating-Ultrasound-pH Shifting
Author:
Affiliation:

(College of Food Science, Shenyang Agricultural University, Shenyang 110866)

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    摘要:

    通过加热、超声、pH偏移联合改性大豆球蛋白(SG),制备稳定性良好且适于作为Pickering乳液乳化剂的纳米颗粒。通过单因素实验和响应面试验确定最佳改性顺序、加热时间(5~30 min)、超声振幅(0~70%)及超声时间(0~12 min),结果表明,当改性顺序为加热-超声-pH偏移,95 ℃加热20 min 19 s,43%振幅超声5 min 17 s(750 W,20 kHz),pH 12处理1 h时,SG纳米颗粒的粒径和Zeta-电位最小,贮藏(4 ℃)稳定性最强,表面疏水性高达3 516.16。随着离子强度从0 mol/L升至0.6 mol/L,粒径显著增大(P<0.05),电位绝对值和溶解度显著降低(P<0.05),0 mol/L和0.6 mol/L样品能够在4 ℃稳定12 d。随着加热温度从100 ℃升至150 ℃,粒径显著增大(P<0.05),电位绝对值和溶解度呈先升高后降低的趋势,130~150 ℃样品在4 ℃稳定5 d。pH 2~10对颗粒稳定性影响较复杂,虽然pH 10样品的粒径最小、电位和溶解度最高,但pH 2样品在4 ℃贮藏时间最长,达20 d。SG纳米颗粒能够经受-80 ℃冻融循环1次。本探究为Pickering乳液乳化剂的开发及在食品中的应用提供理论参考。

    Abstract:

    Nanoparticles with good stability and suitable as Pickering emulsion emulsifier were prepared by the modification of soybean glycinin (SG) with the combined treatment of heating, ultrasonic and pH shifting. The optimal modification order, heating time (5-30 min), ultrasonic amplitude (0-70%) and ultrasonic time (0-12 min) were determined by single factor and response surface methodology. The results showed that the optimal conditions for modification were heating at 95 ℃ for 20 min 19 s, ultrasonic at 43% amplitude for 5min 17s (750 W, 20 kHz) and pH treatment at 12 for 1 h with the best modified order of heating-ultrasonic-pH shifting. Under the optimal conditions of modification, the particle size and Zeta-potential of SG nanoparticles were the smallest and the storage stability (4 ℃) was the best. Meanwhile, the surface hydrophobicity was the highest, up to 3 516.16. As the ionic strength increased from 0 mol/L to 0.6 mol/L, the particle size increased significantly (P<0.05), while the absolute value of Zeta-potential and solubility decreased significantly (P<0.05). The samples at 0 mol/L and 0.6 mol/L were stable at 4 °C for 12 d. With the heating temperature increased from 100 ℃ to 150 ℃, the particle size increased significantly (P<0.05) while the absolute value of Zeta-potential and solubility showed a trend of increasing first and then decreasing. The samples heated at 130-150 ℃ were stable at 4 ℃ for 5 d. The pH (2-10) had a complex effect on the particle stability. Although the particle size of the sample at pH 10 was the smallest and the potential and solubility were the highest, the storage time (4 ℃) of the sample at pH 2 was the longest, up to 20 d. The SG nanoparticles can withstand one freeze-thaw cycle at -80 ℃. This study provides a theoretical basis for the development of emulsifiers for Pickering emulsion and its application in food.

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李春强,刘俊,赵虹霏,谢文茹,邵俊花,张铭芸.加热-超声-pH偏移联合改性大豆球蛋白纳米颗粒的制备及稳定性研究[J].中国食品学报,2023,23(10):178-194

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  • 收稿日期:2022-10-14
  • 在线发布日期: 2023-12-04
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