以大豆分离蛋白(soy protein isolate,SPI)和核桃油为主要原料,添加不同浓度的小分子表面活性剂Tween 20,利用高压均质技术制备水包油型(oil in water,O/W)乳液,研究含有蛋白质与小分子表面活性剂混合乳化剂对乳液的界面特性、物理和氧...以大豆分离蛋白(soy protein isolate,SPI)和核桃油为主要原料,添加不同浓度的小分子表面活性剂Tween 20,利用高压均质技术制备水包油型(oil in water,O/W)乳液,研究含有蛋白质与小分子表面活性剂混合乳化剂对乳液的界面特性、物理和氧化稳定性的影响。结果表明:当Tween 20质量浓度由0增加到10 g/L时,乳液粒度趋于集中分布,乳滴粒径和微观形态呈现逐渐减小的趋势;Zeta电位的绝对值和表面张力降低;在贮藏期间蛋白质色氨酸荧光强度减弱,氢过氧化物值与硫代巴比妥酸产物值(thiobarbituric acid reactive substances,TBARS)升高。上述结果表明,乳液中Tween 20浓度增加,乳液的物理稳定性得到较好改善,但由于Tween 20取代界面上的SPI,减弱了乳液氧化稳定性。该研究通过分析界面组成对含有混合乳化剂的乳液物理、氧化稳定性的影响,为含小分子表面活性剂的蛋白质乳液在食品加工中的应用提供了参考。展开更多
Nervonic acid(NA,ω-9)is beneficial for brain health,but its poor water solubility limits its bioaccessibility.The protein-based emulsions were unstable under environmental stress.In this study,the effects of a nonion...Nervonic acid(NA,ω-9)is beneficial for brain health,but its poor water solubility limits its bioaccessibility.The protein-based emulsions were unstable under environmental stress.In this study,the effects of a nonionic surfactant(Tween 20,T20)on the characteristics,stability,and in vitro digestion properties of NA-loaded nanoemulsions prepared with proteins(whey or soybean protein isolate)were evaluated.The emulsions stabilized by protein-T20 mixtures had smaller droplets with more even distributions,more negative charges,and higher encapsulation efficiencies for NA.The addition of T20 improved the interfacial properties of the systems,as confirmed by spectral and rheological analyses.Emulsion stability under various conditions was enhanced by the improved interfacial composition and emulsifying ability.In particular,the effective interfacial layers produced by the protein-T20 mixture decreased lipid digestion but increased NA bioaccessibility.Therefore,the coadsorption of proteins with suitable nonionic surfactants at oil-water interfaces is a promising approach for designing functional food delivery systems with improved stability and NA bioaccessibility.展开更多
基金supported by the Key Technologies of Acer truncatum Industrial Technology Innovation(Grant No:ZYZB2018-DY1170).
文摘Nervonic acid(NA,ω-9)is beneficial for brain health,but its poor water solubility limits its bioaccessibility.The protein-based emulsions were unstable under environmental stress.In this study,the effects of a nonionic surfactant(Tween 20,T20)on the characteristics,stability,and in vitro digestion properties of NA-loaded nanoemulsions prepared with proteins(whey or soybean protein isolate)were evaluated.The emulsions stabilized by protein-T20 mixtures had smaller droplets with more even distributions,more negative charges,and higher encapsulation efficiencies for NA.The addition of T20 improved the interfacial properties of the systems,as confirmed by spectral and rheological analyses.Emulsion stability under various conditions was enhanced by the improved interfacial composition and emulsifying ability.In particular,the effective interfacial layers produced by the protein-T20 mixture decreased lipid digestion but increased NA bioaccessibility.Therefore,the coadsorption of proteins with suitable nonionic surfactants at oil-water interfaces is a promising approach for designing functional food delivery systems with improved stability and NA bioaccessibility.
文摘通过单因素试验和Box-Behnken实验设计考察在蛋白去除过程中b型流感嗜血杆菌荚膜多糖浓度、Tween 80及(NH_4)_2SO_4含量对多糖回收率及蛋白残留含量的影响,建立回归模型.预测荚膜多糖质量浓度8.54mg/mL、Tween 80质量分数12.9%、(NH_4)_2SO_4质量分数28.12%为该方法的最佳参数组合,并通过实验进行验证其符合度分别达到93.9%和90.3%,符合度较高.研究通过实验设计(design of experiments,DOE)试验建立并优化了Hib荚膜多糖中杂蛋白的新方法,能够应用于实际的生产工艺中.
