碳酸钙由于分散稳定性差,很难在食品基质中传递。水包油包固(solid-in-oil-in-water,S/O/W)三相载体乳液作为食品营养素的载体,具有制备成本低、工艺简单等优点。为提高碳酸钙在液态食品中的分散稳定性,实现较高品质利用,该文以黄原胶(xanthan gum,XG)和海藻酸丙二醇酯(propylene glycol alginate,PGA)复凝聚为水相,精制猪油为油相,通过高速剪切分散构建负载碳酸钙的S/O/W钙-脂质乳液,考察PGA和XG复凝聚的界面活性和相互作用,研究不同配比PGA-XG复合物制备乳液的物理稳定性、Zeta电位、表观黏度、粒径分布及微观结构。结果表明,PGA与XG以氢键的方式产生相互作用,复凝聚后显著降低了XG在油水界面的表面张力;m(PGA)∶m(XG)=4∶6时,乳液Zeta电位为(-43.3±0.1) mV,平均粒径为(1.59±0.08) μm,有较好的物理稳定性和流变学特性,碳酸钙位于油相内部。该研究结果可丰富构建S/O/W传递系统理论,为开发新型营养素输送载体提供参考。
Calcium carbonate is difficult to deliver in food systems due to its poor dispersion stability.Solid-in-oil-in-water (S/O/W) emulsion as the carrier of food nutrients has the advantages of low cost and simple preparation.In this study, the complex of xanthan gum (XG) and propylene glycol alginate (PGA) was used as the W phase and refined lard was used as the O phase to construct CaCO3 loaded S/O/W calcium-lipid emulsions by high-speed shearing dispersion.The interfacial activity and interaction of the PGA-XG complex were investigated.The physical stability, zeta potential, apparent viscosity, particle size distribution, and microstructure of the emulsions prepared by different proportions of the PGA-XG complex were studied.Results showed that there was hydrogen bond interaction between PGA and XG, and the complex significantly reduced the surface tension of XG at the oil-water interface.When the mass ratio of PGA to XG was 4:6, the emulsion had good physical stability and rheological properties with a zeta potential of (-43.3±0.1) mV and an average particle size of (1.59±0.08) μm.Calcium carbonate was located inside the O phase.The research results enrich the theory of the S/O/W delivery system and provide a reference for the development of novel nutrient delivery carriers.
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