钙离子诱导的不规则球形燕麦蛋白紫胶纳米颗粒作为Pickering乳状液稳定剂，提高乳状液的贮存稳定性

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-21 DOI:10.1016/j.foodchem.2025.143975

Chen Yang , Ruizhe Yan , Yajun He , Bingqiu Yang , Kaiwen Zheng , Zikuan Guan , Yening Qiao , Lina Wang , Jianming Wang

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引用次数: 0

摘要

制备了燕麦蛋白分离物（OPI）-虫胶（S）纳米粒子来稳定皮克林乳液，以提高其储存稳定性。OPI 主要通过疏水作用结合了约 21 个 S 分子。具体来说，在 OPI/S2:1 （289 nm）中，S 饱和了 OPI 的结合位点，而 Ca2+ 屏蔽了负电荷，使 OPI 与 S 紧密交联。此外，OPI/S2:1 稳定型皮克林乳液的粒径最小（分别为 18.13 μm 和 16.63 μm），储存稳定性出色，在 25 °C 下储存 14 天后，当颗粒浓度为 2.5 % 和 3 % 时，不会出现相分离或粒径发生显著变化。这项研究建立了一种由 OPI/S 纳米粒子稳定的皮克林乳液体系，未来可用作营养物质的输送载体和脂肪的替代品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Ca2+ induced irregular spherical oat protein-shellac nanoparticles as Pickering emulsions stabilizer to improve emulsion storage stability

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Ca2+ induced irregular spherical oat protein-shellac nanoparticles as Pickering emulsions stabilizer to improve emulsion storage stability

Oat protein isolate (OPI) - shellac (S) nanoparticles were prepared to stabilize Pickering emulsion to improve its storage stability. OPI bound approximately twenty-one S molecules mainly through hydrophobic interaction. Then, OPI/S nanoparticles (200–800 nm) were fabricated through Ca²⁺ cross-linking by changing the mass ratio of OPI and S. Specifically, in OPI/S_2:1 (289 nm), S saturated the binding sites of OPI, and Ca²⁺ shielded the negative charge to tightly cross-link OPI with S. Additionally, OPI/S_2:1 stabilized Pickering emulsions exhibited the smallest particle size (18.13 μm and 16.63 μm) and outstanding storage stability without phase separation or significant changes in particle size after being stored at 25 °C for 14 days when the particle concentration was 2.5 % and 3 %. This research established a stable Pickering emulsion system stabilized by OPI/S nanoparticles, which can be used as delivery carriers for nutrients and as substitutes for fats in the future.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.