采用微通道阵列装置在控温条件下稳定蛋白质的棕榈油包水乳状液。
Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature.
机构信息
Department of Chemistry and Energy Engineering, Faculty of Science and Engineering, Tokyo City University, 1-28-1 Tamazutsumi, Setagaya, Tokyo 158-8557, Japan.
Advanced Research Laboratories, Tokyo City University, 8-15-1 Todoroki, Setagaya, Tokyo 158-0082, Japan.
出版信息
Molecules. 2020 Oct 19;25(20):4805. doi: 10.3390/molecules25204805.
Microchannel (MC) emulsification for the preparation of monodisperse oil-in-water (O/W) and water-in-oil-in-water (W/O/W) emulsions containing palm oil as the oil phase was investigated for application as basic material solid/semi-solid lipid microspheres for delivery carriers of nutrients and drugs. Emulsification was characterized by direct observation of droplet generation under various operation conditions, as such, the effects of type and concentration of emulsifiers, emulsification temperature, MC structure, and flow rate of to-be-dispersed phase on droplet generation via MC were investigated. Sodium caseinate (SC) was confirmed as the most suitable emulsifier among the examined emulsifiers, and monodisperse O/W and W/O/W emulsions stabilized by it were successfully obtained with 20 to 40 µm mean diameter () using different types of MCs.
微通道（MC）乳化法可用于制备以棕榈油为油相的单分散油包水（O/W）和水包油包水（W/O/W）乳液，可作为固体/半固体脂质微球的基本原料，用于输送营养物和药物的载体。通过在各种操作条件下直接观察液滴的生成来对乳化进行表征，研究了乳化剂的类型和浓度、乳化温度、MC 结构以及待分散相的流速对通过 MC 生成液滴的影响。在研究的乳化剂中，确定了酪蛋白酸钠（SC）是最合适的乳化剂，并且使用不同类型的 MC 成功地用它制备了具有 20 到 40 微米平均直径（）的单分散 O/W 和 W/O/W 乳液。
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