陈云洁,徐艳阳,王雪松.超声辅助均质制备大豆分离蛋白-菊粉基人参皂苷纳米乳液的工艺优化和抗氧化活性分析[J].食品安全质量检测学报,2024,15(2):307-316
超声辅助均质制备大豆分离蛋白-菊粉基人参皂苷纳米乳液的工艺优化和抗氧化活性分析
Process optimization of ultrasound-assisted homogenization preparation and antioxidant activity analysis of soybean protein isolate and inulin based ginsenoside nanoemulsion
投稿时间:2023-12-04  修订日期:2024-01-16
DOI:
中文关键词:  人参皂苷  纳米乳液  超声辅助  均质  响应面法  抗氧化活性
英文关键词:ginsenoside  nanoemulsion  ultrasonic-assisted  homogenization  response surface methodology  antioxidant activity
基金项目:吉林省科技发展计划项目(20200708055YY)
作者单位
陈云洁 吉林大学食品科学与工程学院 
徐艳阳 吉林大学食品科学与工程学院 
王雪松 吉林大学生命科学学院 
AuthorInstitution
CHEN Yun-Jie College of Food Science and Engineering, Jilin University 
XU Yan-Yang College of Food Science and Engineering, Jilin University 
WANG Xue-Song College of Life Science, Jilin University 
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中文摘要:
      目的 探究超声波辅助均质工艺对大豆分离蛋白-菊粉基人参皂苷纳米乳液品质的影响并优化其制备工艺条件。方法 以人参皂苷的包埋率和纳米乳液的粒径为考察指标, 研究超声功率、超声时间、均质压力和均质次数对人参皂苷纳米乳液的影响, 采用响应面优化实验设计获得较佳的制备工艺。利用共聚焦激光扫描显微镜对制得的纳米乳液的微观结构进行分析, 并通过1,1-二苯基-2-三硝基苯肼自由基和2,2’-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐阳离子自由基清除率考查其抗氧化活性。结果 超声波辅助均质制备大豆分离蛋白-菊粉基人参皂苷纳米乳液的最佳工艺条件为: 超声功率350 W、超声时间16 min、均质压力40 Mpa, 均质次数12次, 在此条件下制备的纳米乳液均粒径为(263.00±4.96) nm, 人参皂苷包埋率为(70.00±2.89)%。各因素对包埋率的影响程度为: 超声功率>均质次数>均质压力>超声时间。与单独超声和单独均质工艺相比, 超声辅助均质工艺处理的人参皂苷纳米乳液的包埋率分别提高了23%、14%, 平均粒径分别减小了27%、12%, 微观结构显示为O/W型结构, 通过超声辅助高压均质制备的人参皂苷纳米乳液的油滴粒径较小并且分布均匀。抗氧化活性结果显示, 超声辅助高压均质处理以及蛋白质-多糖复合体系的纳米载体均能够提高人参皂苷纳米乳液的抗氧化活性。结论 超声波辅助均质工艺制备的大豆分离蛋白-菊粉基人参皂苷纳米乳液品质更优, 该技术可以作为制备纳米乳液的一种更高效、更省时的方法。
英文摘要:
      Objective To explore the effects of ultrasonic-assisted homogenization on the quality of soybean protein isolate and inulin based ginsenoside nanoemulsion, and optimize the optimum preparation conditions. Methods The effects of ultrasonic power, ultrasonic time, homogenization pressure and homogenization times on ginsenoside nanoemulsion were investigated with the embedding rate and particle size of nanoemulsion as the indexes. Then, response surface optimization was applied to obtain a better preparation process. The microstructure of the nanoemulsion was analyzed by confocal laser scanning microscopy, and the antioxidant activity of the nanoemulsion was analyzed by the scavenging rates of 1,1-diphenyl-2-picrylhydrazyl radical and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt cation radical. Results The optimum conditions for preparing soybean protein isolate and inulin based ginsenoside nanoemulsion with ultrasonic-assisted homogenization were as follows: Ultrasonic power of 350 W, ultrasonic time of 16 min, homogenization pressure of 40 MPa and homogenization times of 12. The embedding rate of ginsenoside nanoemulsion prepared under these conditions was (70.00±2.89)%. The average particle size was (263.00±4.96) nm. The influence degree of each factor on the embedding rate was as follows: Ultrasonic power>homogenization frequency>homogenization pressure>ultrasonic time. The embedding rate of ginsenoside nanoemulsion treated by ultrasonic assisted homogenization was increased by 23% and 14%, and the average particle size was decreased by 27% and 12% compared with that by ultrasonic and homogenization alone. The microstructure of ginsenoside nanoemulsion was O/W type, and the droplet size of ginsenoside nanoemulsion prepared by ultrasonic-assisted high-pressure homogenization was small and evenly distributed. The antioxidant activity results showed that ultrasonic assisted high pressure homogenization and protein-polysaccharide composite system of nanocarriers could improve the antioxidant activity of ginsenoside nanoemulsion. Conclusion The quality of ginsenoside nanoemulsion based on soybean protein isolate and inulin prepared by ultrasonic assisted homogenization process is better, and it can be used as a more efficient and time-saving method for preparing nanoemulsions.
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