以超声波均质作为技术手段,乳清分离蛋白(whey protein isolate,WPI)和乳糖(D-lactose,Lac)的糖基化反应产物 (WPI-Lac)为水相,茶油为油相,通过超声波均质法制备由糖基化反应产物稳定的茶油纳米乳液,优化了pH、油相质量分数、超声波功率、超声波时间,研究了温度和pH对乳液储藏稳定性和氧化稳定性的影响。结果表明,在水相pH为7.0,油相分数为10%,超声波功率为450 W,超声波处理时间为10 min时可制备出粒径为(206.2±1.572) nm和多分散性指数为(0.136±0.109)的均匀纳米乳液。为期15 d的贮存中,超声波处理糖基化蛋白(ultrasonic whey protein isolate glycosylated,UWPIL)-茶油纳米乳液的过氧化值及次级氧化产物的浓度显著低于超声波处理蛋白(ultrasonic whey protein isolate,UWPI)稳定的茶油纳米乳液,并维持在低水平,基于超声波均质处理,使用乳糖改性后的WPI为乳化剂,使包裹的乳液更稳定,并有效减缓了茶油的氧化。
Using ultrasonic homogenization as a technical means, the glycosylation reaction product (WPI-Lac) of whey protein isolate (whey protein isolate, WPI) and lactose (D-lactose, Lac) was the water phase, and camellia oil was the oil phase, the camellia oil nanoemulsion stabilized by the glycosylation reaction product was prepared by ultrasonic homogenization. The pH, oil phase mass fraction, ultrasonic power, and ultrasonic time were optimized, and the effects of temperature and pH on emulsion stability were studied, including storage stability and oxidation stability. Results showed that the homogeneous nano-emulsion with a particle size of (206.2±1.572) nm and polydispersity index of (0.136±0.109) could be prepared under the conditions of pH 7.0, oil fraction of 10%, ultrasonic power of 450 W, and ultrasonic time of 10 min. During the 15-day storage period, the peroxide value and the concentration of secondary oxidation products of ultrasonic whey protein isolate glycosylated (UWPIL)-camellia oil nanoemulsion were significantly lower than those of ultrasonic whey protein isolate (UWPI)-stabilized camellia oil nanoemulsion, and maintained at low levels, based on ultrasonic homogenization treatment. Lactose-modified whey protein isolate was used as an emulsifier, which made the encapsulated emulsion more stable and effectively slowed down the oxidation of camellia oil.
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