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酪蛋白酸钠-黄原胶复合乳化剂对乳液的影响：稳定性和消化特性

Influence of the Emulsifier Sodium Caseinate-Xanthan Gum Complex on Emulsions: Stability and Digestive Properties.

作者信息

Huang Huan, Tian Yan, Bai Xinpeng, Cao Yumiao, Fu Zihuan

机构信息

School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China.

Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China.

出版信息

Molecules. 2023 Jul 17;28(14):5460. doi: 10.3390/molecules28145460.

DOI:10.3390/molecules28145460
PMID:37513332
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10384958/
Abstract

In this study, virgin coconut oil (VCO) nanoemulsions were prepared by ultrasonication using a sodium caseinate (SC) and xanthan gum (XG) complex as an emulsifier. The stability and digestion characteristics of SC/XG-VCO emulsions formed by co-adsorption and SC-VCO-XG emulsions formed by layer adsorption were compared. The stability of the two emulsions was studied under different pH, ionic strength, heat treatment, freeze-thaw cycles, and storage conditions, and the droplet size and zeta potential were used as indicators to assess the stability. In addition, the stability of oxidation and the digestive properties of both emulsions were studied. It was found that the SC-VCO-XG emulsions had better environmental stability, oxidative stability, storage stability, and digestibility compared to SC/XG-VCO emulsions. This study has shown that the formation method of protein-polysaccharide stabilized emulsions has an impact on the stability and digestibility properties of the emulsions, and that the emulsion carriers constructed by layer adsorption are more suitable for subsequent industrial production and development.

摘要

在本研究中，以酪蛋白酸钠（SC）和黄原胶（XG）复合物作为乳化剂，通过超声处理制备了初榨椰子油（VCO）纳米乳液。比较了通过共吸附形成的SC/XG-VCO乳液和通过层吸附形成的SC-VCO-XG乳液的稳定性和消化特性。在不同的pH值、离子强度、热处理、冻融循环和储存条件下研究了两种乳液的稳定性，并使用液滴尺寸和zeta电位作为指标来评估稳定性。此外，还研究了两种乳液的氧化稳定性和消化特性。结果发现，与SC/XG-VCO乳液相比，SC-VCO-XG乳液具有更好的环境稳定性、氧化稳定性、储存稳定性和消化率。本研究表明，蛋白质-多糖稳定乳液的形成方法对乳液的稳定性和消化特性有影响，并且通过层吸附构建的乳液载体更适合后续的工业生产和开发。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/1ce94267c1f6/molecules-28-05460-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/c112354e62d7/molecules-28-05460-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/0e30c8d19829/molecules-28-05460-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/f28a4ae44b7e/molecules-28-05460-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/028a8683c615/molecules-28-05460-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/24366b7ec69c/molecules-28-05460-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/abeeddeb7de8/molecules-28-05460-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/54233ac571c2/molecules-28-05460-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/1ce94267c1f6/molecules-28-05460-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/c112354e62d7/molecules-28-05460-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/0e30c8d19829/molecules-28-05460-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/f28a4ae44b7e/molecules-28-05460-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/028a8683c615/molecules-28-05460-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/24366b7ec69c/molecules-28-05460-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/abeeddeb7de8/molecules-28-05460-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/54233ac571c2/molecules-28-05460-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/52c8/10384958/1ce94267c1f6/molecules-28-05460-g008.jpg

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