小麦醇溶蛋白纳米颗粒稳定皮克林乳液的研究

Research on Pickering emulsion stabilized by gliadin nanoparticles

中文关键词:  丁香酚  小麦醇溶蛋白  果胶  纳米颗粒  皮克林乳液

英文关键词:eugenol  gliadin  pectin  nanoparticle  Pickering emulsion

中文摘要:

      目的 构建负载丁香酚的小麦醇溶蛋白/果胶纳米颗粒稳定皮克林乳液, 提高丁香酚生物利用率。方法 通过反溶剂法制备复合纳米颗粒, 以乳液粒径、乳析指数为指标, 考察复合纳米颗粒对皮克林乳液稳定性影响; 以抑菌率为指标, 考察皮克林乳液中丁香酚的生物利用率。结果 当负载丁香酚的小麦醇溶蛋白/果胶纳米颗粒浓度达5.00%, 油相比例不超过60%, 盐离子浓度低于250 mmol/L, 储藏时间60 d以内时: 皮克林乳液液滴颗粒分散, 体系较为稳定。与此同时, 当皮克林乳液最小抑菌浓度为1.00 mg/mL时, 可有效抑制大肠杆菌的生长。结论 负载丁香酚的小麦醇溶蛋白/果胶纳米颗粒可在油水两相间形成界面膜以稳定皮克林乳液, 其抑菌性能通过延长食品货架期的形式应用于食品保鲜领域中。

英文摘要:

      Objective To construct Pickering emulsion with eugenol/pectin nanoparticles and improve the bioavailability of eugenol. Methods The composite nanoparticles were prepared by anti solvent method, and the effect of composite nanoparticles on the stability of Pickering emulsion was investigated with the particle size and the creaming stability as the indexes; the bioavailability of eugenol in Pickering emulsion was investigated with the bioavailability as the index. Results When the concentration of eugenol loaded gliadin/pectin nanoparticles reached 5.00%, the proportion of oil phase not more than 60%, the concentration of salt ions was less than 250 mmol/L, and the storage time was less than 60 d, the drops of Pickering emulsion were dispersed, the system was relatively stable. Furthermore, when the minimum inhibitory concentration of Pickering emulsion was 1.00 mg/mL, it could effectively inhibit the growth of Escherichia coli. Conclusion Eugenol loaded gliadin/pectin nanoparticles can form an interfacial facial mask between oil and water to stabilize Pickering emulsion, and its antibacterial properties can be applied in the field of food preservation by extending the shelf life of food.