Zhao Yuan, Shi Linfan, Ren Zhongyang, Liu Qun, Zhang Yucang, Weng Wuyin
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China.
Food Chem X. 2024 Feb 24;22:101251. doi: 10.1016/j.fochx.2024.101251. eCollection 2024 Jun 30.
Oil-in-water (O/W) high internal phase (HIP) emulsion was prepared to investigate its effects on the physicochemical properties and antimicrobial properties of soy protein isolate (SPI)-based films. The particle size and migration degree of oil droplets in the SPI film-forming solution with HIP emulsion and the films were lower than those with conventional O/W emulsion or oil. The SPI-based emulsion films with HIP emulsion containing 30 % oil had the lowest water vapor permeability (1.15 × 10 g·m·s·Pa), glass transition temperature (40.93 °C) and tensile strength (4.47 MPa), and the highest transparency value (12.87) and elongation at break (160.83 %). The antimicrobial test of the SPI-based emulsion films loaded with thymol showed that the thymol encapsulation efficiency, sustained release effect, and growth inhibition effect on microbes were higher for the films with HIP emulsion than those for the films with O/W emulsion or oil.
制备水包油（O/W）高内相（HIP）乳液，以研究其对大豆分离蛋白（SPI）基薄膜的物理化学性质和抗菌性能的影响。与传统O/W乳液或油相比，含HIP乳液的SPI成膜溶液中油滴的粒径和迁移程度以及薄膜的粒径和迁移程度更低。含30%油的HIP乳液的SPI基乳液薄膜具有最低的水蒸气透过率（1.15×10 g·m·s·Pa）、玻璃化转变温度（40.93℃）和拉伸强度（4.47MPa），以及最高的透明度值（12.87）和断裂伸长率（160.83%）。负载百里香酚的SPI基乳液薄膜的抗菌试验表明，与含O/W乳液或油的薄膜相比，含HIP乳液的薄膜对百里香酚的包封效率、缓释效果和对微生物的生长抑制效果更高。
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