食品与发酵工业 >

2025 , Vol. 51 >Issue 16: 51 - 60

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040499

研究报告

海藻酸钠添加方式对酪蛋白酸钠基乳液凝胶性质及3D打印性能的影响

  • 杨敏 ,
  • 乔蕾蕾 ,
  • 季伟 ,
  • 李茜 ,
  • 刘权
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  • 1(甘肃农业大学 理学院,甘肃 兰州,730070)
    2(兰州大学 草地农业科技学院,甘肃 兰州,730020)
第一作者:博士,教授(通信作者,E-mail:yummy12@163.com)

收稿日期: 2024-07-17

  修回日期: 2024-12-12

  网络出版日期: 2025-08-29

基金资助

国家自然科学基金地区基金项目(32360597);甘肃省重点研发计划项目(23YFNA0017);甘肃省自然科学基金重点项目(25JRRA348);兰州市人才创新创业项目(2023-RC-22);兰州市青年人才项目(2023-QN-78);2023年省级制造业高质量发展专项

收起

Effect of adding order of sodium alginate on properties and 3D printing performance of emulsion gel based on sodium caseinate

  • YANG Min ,
  • QIAO Leilei ,
  • JI Wei ,
  • LI Qian ,
  • LIU Quan
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  • 1(College of Science, Gansu Agricultural University, Lanzhou 730070, China)
    2(College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China)

Received date: 2024-07-17

  Revised date: 2024-12-12

  Online published: 2025-08-29

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摘要

该文以酪蛋白酸钠(sodium caseinate, SC)为基质,以葡萄糖酸-δ-内酯(gluconate-δ-lactone, GDL)为酸化试剂,制备了油相体积分数为80%的乳液凝胶,用于负载原花青素(proanthocyanidins, PC),研究了海藻酸钠(sodium alginate, SA)添加顺序对乳液凝胶微观结构、稳定性、流变性及3D打印性能的影响。结果表明,分步添加SA时乳液凝胶油滴粒径较小。SA添加顺序不影响乳液凝胶的贮藏稳定性、pH稳定性、热稳定性和钙离子稳定性。添加SA后,乳液凝胶的水合性增大,冻融稳定性显著提升,但SA添加顺序对其影响不大。SA分步添加的乳液凝胶黏度和黏弹性高于同步添加样品,但添加GDL和PC后,SA添加顺序对乳液凝胶强度不产生影响。同时添加GDL和PC的乳液凝胶3D打印精度最高,且SA添加顺序对乳液凝胶的3D打印性能没有明显影响。添加GDL后,乳液凝胶中PC在胃液中的释放率降低,在肠液中的释放率显著提升。该研究结果可为海藻酸钠-酪蛋白酸钠基乳液凝胶制备及其应用提供参考依据。

关键词： 酪蛋白酸钠; 海藻酸钠; 乳液凝胶; 原花青素; 流变性; 3D打印性能

本文引用格式

杨敏 , 乔蕾蕾 , 季伟 , 李茜 , 刘权 . 海藻酸钠添加方式对酪蛋白酸钠基乳液凝胶性质及3D打印性能的影响[J]. 食品与发酵工业, 2025 , 51(16) : 51 -60 . DOI: 10.13995/j.cnki.11-1802/ts.040499

Abstract

In this study, sodium caseinate (SC) were used as the matrix and gluconate-δ-lactone (GDL) as acidifying agent to prepare emulsion gels with 80% oil phase for proanthocyanidins (PC) loading.The effects of SA adding order on the microstructure, stability, rheology and 3D printing performance of the emulsion gels were studied. Results showed that oil droplets’ size in emulsion gels was small when SA was added separately.The adding order of SA did not affect the storage stability, pH, and thermal stabilities of the emulsion gels, as well as calcium ion stability.After adding SA, the water holding capacity and freeze-thaw stability of the emulsion gels increased significantly, but the adding order of SA had little effect on them.The viscosity and viscoelasticity of the emulsion gels with SA separated addition were higher than those with simultaneous addition, but the adding order of SA did not affect the strength of the emulsion gels after GDL and PC addition.In addition, the emulsion gels with GDL and PC addition had the highest 3D printing accuracy, and the adding order of SA had no significant effect on the 3D printing performance of the emulsion gels.After adding GDL, the release rate of PC from the emulsion gels decreased in gastric fluid and increased significantly in intestinal fluid.The results could provide references for the preparation and application of sodium alginate-sodium caseinate based emulsion gels.

Key words： sodium caseinate; sodium alginate; emulsion gel; proanthocyanidins; rheology; 3D printing performance

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