不同金属离子对羊栖菜多糖稳定的姜黄素乳液的物理化学稳定性的影响。
Physicochemical stability of curcumin emulsions stabilized by Ulva fasciata polysaccharide under different metallic ions.
机构信息
Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, China.
Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, China.
出版信息
Int J Biol Macromol. 2017 Dec;105(Pt 1):154-162. doi: 10.1016/j.ijbiomac.2017.07.018. Epub 2017 Jul 4.
The aim of this research was to investigate the effect of metallic ions (Na, Ca, K and Mg) on the physicochemical stability of curcumin emulsions stabilized by Ulva fasciata polysaccharide (UFP). Mean droplet diameter, PdI, zeta-potential, microscopic morphology, and rheological properties of curcumin emulsion stabilized by UFP were investigated. The results showed that different metal ions had significantly different effects on the stability of emulsion. When the effect of Mg was compared with others, it was found that Mg had a pronounced effect on emulsion stability. As for z-average size and PdI, they changed significantly for metallic ions with higher valence. According to the rheology test, Ca could mediate the gelation of UFP emulsions. Besides, with an increase of ionic concentration, the retention rate of curcumin was reduced. In comparison with gum Arabic, the UFP revealed better stability under different metallic ions and ionic concentration at same concentration.
本研究旨在探讨金属离子（Na、Ca、K 和 Mg）对浒苔多糖（UFP）稳定的姜黄素乳液的理化稳定性的影响。考察了 UFP 稳定的姜黄素乳液的平均粒径、PdI、Zeta 电位、微观形态和流变性能。结果表明，不同金属离子对乳液的稳定性有显著的不同影响。当将 Mg 的效果与其他离子进行比较时，发现 Mg 对乳液稳定性有显著影响。对于价态较高的金属离子，Z-average 粒径和 PdI 变化明显。根据流变学测试，Ca 可以调节 UFP 乳液的胶凝作用。此外，随着离子浓度的增加，姜黄素的保留率降低。与瓜尔胶相比，在相同浓度下，UFP 在不同金属离子和离子浓度下表现出更好的稳定性。
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