通过短链和长链的自发有序吸附制备的稳定多层纳米乳液的物理化学性质。
Physicochemical properties of stable multilayer nanoemulsion prepared via the spontaneously-ordered adsorption of short and long chains.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
出版信息
Food Chem. 2019 Feb 15;274:620-628. doi: 10.1016/j.foodchem.2018.09.002. Epub 2018 Sep 1.
Oil-in-water (o/w) nanoemulsion has great superiority over any other material in the delivery of active substances with low solubility. Whey protein hydrolysate (WPH) is a type of potential emulsifier used to fabricate o/w emulsion because of its rapid adsorption capacity. To further improve the stability of droplets stabilized by WPH, sodium caseinate (SC) and gum Arabic (GA) were combined with WPH to form a short-media-long chain covering layer, which resulted in spontaneously-ordered adsorption on the surface of the droplets. The results showed that the oil droplets were fine and stable, which could be attributed to the rapid adsorption of short chains and the adsorption of SC and GA in sequence. In addition, their stability was enhanced with an increase of the GA ratio, when the GA concentration was 2.0%wt, the emulsion always maintained homogeneity after 30 d of storage.
油包水（o/w）纳米乳在传递低溶解度活性物质方面具有巨大的优势。乳清蛋白水解物（WPH）是一种潜在的乳化剂，由于其快速的吸附能力，可用于制备 o/w 乳液。为了进一步提高由 WPH 稳定的液滴的稳定性，将酪蛋白酸钠（SC）和阿拉伯胶（GA）与 WPH 结合形成短-中-长链覆盖层，导致在液滴表面上自发有序地吸附。结果表明，油滴细小且稳定，这归因于短链的快速吸附以及 SC 和 GA 的顺序吸附。此外，随着 GA 比例的增加，其稳定性得到增强，当 GA 浓度为 2.0%wt 时，乳液在储存 30 天后仍始终保持均相。
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