中国食品学报2018，Vol.18Issue(1)：162-168,7.DOI:10.16429/j.1009-7848.2018.01.021
光催化大豆蛋白纳米颗粒皮克林乳液的制备及稳定性研究
Studies on Preparation and Stability of Pickering Emulsion of Soy Protein Nanoparticle Obtained through Photocatalysis
摘要
Abstract
This work utilized nano particle assembled from soy protein by photo catalysis to stabilize Pickering emulsions.The effect of the photo catalysis time on self-assembly process of soy protein was investigated.Moreover,the particle size distribution,long-term storage stability,centrifugation stability,and creaming stability of Pickering emulsion were determined.The results showed that,increasing photo catalysis time resulted in a notable increase in droplet size and zeta potential,and improved the surface hydro phobicity,but reduced PDI slightly within 30 min.However,PDI was progressively increased by further increasing photo catalysis time,with a progressive but slight decline observed in surface hydro phobicity and zeta potential.The soy protein nano particle obtained by photo catalysis showed a strong integrity of structure that involved both hydro phobic interactions and disulfide bonds.Pickering emulsion showed good storage and centrifugation stability.By Confocal Laser Scanning Microscopy,it was observed that Pickering emulsion had higher surface protein absorption and a thicker interfacial membrane was formed around the oil droplets.Therefore,soy protein nano particle obtained by photo catalysis exhibit a great potential to be developed into a kind of effective foodgrade Pickering stabilizers.关键词
大豆蛋白纳米颗粒/光催化/皮克林乳液/贮藏稳定性Key words
soy protein nanoparticle/photocatalysis/Pickering emulsion/storage stability引用本文复制引用
金蓓,官金敏,许佳音,廖凯琳,杨娟..光催化大豆蛋白纳米颗粒皮克林乳液的制备及稳定性研究[J].中国食品学报,2018,18(1):162-168,7.基金项目
国家自然科学基金项目(31601415) （31601415）
