National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
Citrus Research Institute, Southwest University, Chongqing 400700, China.
Food Chem. 2025 Jan 15;463(Pt 3):141315. doi: 10.1016/j.foodchem.2024.141315. Epub 2024 Sep 16.
Solid particles are essential for stabilising Pickering emulsions and improving interfacial catalytic reactions. We constructed magnetic polydopamine nanoparticles to stabilise lipase-Pickering emulsions for olive oil deacidification. The results showed that the nanoparticles had a core-shell structure with an average particle size of 605.8 nm, a zeta potential of -39.3 mV and a contact angle of 55.9°, which effectively stabilised the emulsion. The particles were added to the lipase solution and sonicated to construct the emulsion system. The emulsion droplets were the smallest and most uniformly distributed under 400 W ultrasonic irradiation for 10 min. The lipase adsorbed on the oil-water interface and promoted the hydrolysis of olive oil. The released fatty acid content increased 1.7-fold compared with the non-emulsion. This study not only provides a new immobilisation method for the interfacial catalysis of lipase but also provides ideas for the high-value utilisation of high acid-value oil resources.
固体颗粒对于稳定 Pickering 乳液和改善界面催化反应至关重要。我们构建了磁性聚多巴胺纳米粒子来稳定脂肪酶-Pickering 乳液，以实现橄榄油的脱酸。结果表明，纳米粒子具有核壳结构，平均粒径为 605.8nm，zeta 电位为-39.3mV，接触角为 55.9°，能够有效地稳定乳液。将纳米粒子加入脂肪酶溶液中并进行超声处理，构建乳液体系。在 400W 超声辐射 10min 下，乳液液滴最小且分布最均匀。脂肪酶吸附在油水界面上，促进了橄榄油的水解。释放的脂肪酸含量比非乳液体系增加了 1.7 倍。本研究不仅为脂肪酶的界面催化提供了一种新的固定化方法，也为高酸值油资源的高值化利用提供了思路。
