食品与发酵工业 >

2026 , Vol. 52 >Issue 10: 127 - 135

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044058

研究报告

乳清分离蛋白纳米纤维-黄原胶稳定的高内相乳液制备和表征

  • 梁清棋 ,
  • 饶哲楠 ,
  • 刘燕 ,
  • 袁夏娟 ,
  • 雷小娟 ,
  • 赵吉春 ,
  • 李洪海 ,
  • 明建
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(西南大学,果蔬物流保鲜与营养品质调控研究中心,重庆,400715)
    3(川渝共建特色食品重庆市重点实验室,重庆,400715)
第一作者:本科生(明建教授为通信作者,E-mail:mingjian1972@163.com)

收稿日期: 2025-07-28

  修回日期: 2025-10-18

  网络出版日期: 2026-06-15

基金资助

国家自然科学基金面上项目(32272308);西南大学大学生创新创业训练计划项目(X202510635682)

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Preparation and characterization of whey protein nanofibrils-xanthan gum stabilized high internal phase emulsion

  • LIANG Qingqi ,
  • RAO Zhenan ,
  • LIU Yan ,
  • YUAN Xiajuan ,
  • LEI Xiaojuan ,
  • ZHAO Jichun ,
  • LI Honghai ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Research Center for Fruits and Vegetables Logistics Preservation and Nutritional Quality Control, Southwest University, Chongqing 400715, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2025-07-28

  Revised date: 2025-10-18

  Online published: 2026-06-15

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摘要

高内相乳液(high internal phase emulsions,HIPE)因其类凝胶质地和良好的结构稳定性,在食品体系的质构调控和功能化设计中受到广泛关注。然而,由乳清蛋白纳米纤维(whey protein nanofibrils,WPN)单独稳定的HIPE在等电点附近易发生聚集,限制其稳定性和应用范围。该研究引入黄原胶(xanthan gum,XG)作为共稳定剂,构建含油量为74%(体积分数)的WPN-XG复合高内相乳液体系,系统考察其结构特性、微观形貌、流变行为及环境稳定性。结果表明,WPN与XG之间通过静电作用形成复合结构,改善蛋白质构象并增强界面稳定性。复合体系粒径最低降至0.32 μm,zeta电位绝对值随XG添加而升高,荧光强度增强,表明蛋白构象更开放。WPN-XG乳液呈现典型的类固体特性(G′>G″),具备良好的剪切恢复性能,并在加热、离心、碱性及4 ℃冷藏条件下保持稳定。综合评价显示,WPN与XG体积比为1∶2与1∶1时在结构构建与环境适应性方面表现最佳。该研究为开发天然、高稳定性乳化体系提供理论依据与新策略。

关键词： 高内相乳液; 乳清蛋白纳米纤维; 黄原胶; 流变学特性

本文引用格式

梁清棋 , 饶哲楠 , 刘燕 , 袁夏娟 , 雷小娟 , 赵吉春 , 李洪海 , 明建 . 乳清分离蛋白纳米纤维-黄原胶稳定的高内相乳液制备和表征[J]. 食品与发酵工业, 2026 , 52(10) : 127 -135 . DOI: 10.13995/j.cnki.11-1802/ts.044058

Abstract

High internal phase emulsions (HIPE) attract significant interest for texture modification and functional design in food systems due to their gel-like texture and structural stability.However, HIPE stabilized solely by whey protein nanofibrils (WPN) tend to aggregate near the isoelectric point, limiting their stability and application scope.This study introduced xanthan gum (XG) as a co-stabilizer to construct WPN-XG composite HIPE with 74% (V/V) oil content.It systematically investigated their structural properties, microstructure, rheological behavior, and environmental stability.Results revealed that electrostatic interactions between WPN and XG formed a composite structure.This interaction improved protein conformation and enhanced interfacial stability.The composite system achieved a minimum particle size of 0.32 μm.The absolute zeta potential value increased with XG addition.Enhanced fluorescence intensity indicated a more open protein conformation.The WPN-XG emulsion exhibited typical solid-like characteristics (G′>G″) and good shear recovery performance.It maintained stability under heating, centrifugation, alkaline conditions, and refrigeration.Comprehensive evaluation identified WPN∶XG ratios of 1∶2 and 1∶1 as optimal for structural formation and environmental adaptability.This work provides a theoretical basis and novel strategy for developing natural, highly stable emulsifying systems.

Key words： high internal phase emulsion (HIPE); whey protein nanofibrils (WPN); xanthan gum (XG); rheological properties

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