食品工业科技2025，Vol.46Issue(10)：56-64,9.DOI:10.13386/j.issn1002-0306.2024050112
魔芋葡甘聚糖-乳清蛋白复配对维生素C W1/O/W2 型多重乳液稳定性及缓释性能的影响
Effects of Konjac Glucomannan and Whey Protein Complex on Stability and Slow Release Properties of Vitamin C W1/O/W2 Multiple Emulsion
摘要
Abstract
To study the effects of konjac glucomannan and whey protein on the stability and slow release properties of vitamin C multiple emulsion,and to provide reference for the application of vitamin C multiple emulsion.W1/O/W2 multiple emulsion loaded with vitamin C was prepared by mixing konjac glucomannan and whey protein.The effects of various mass fractions of KGM and WP on the centrifugation stability index,centrifugal precipitation rate,loading rate,particle size,Zeta potential,rheological properties,vitamin C retention rate and release rate of multiple emulsion were investigated.The results showed that the multiple emulsion exhibited good stability and slow release properties when the mass fraction of KGM was 0.10％and WP mass fraction was 10.00％.At this point,the droplet distributed equally,the particle size was 64.38 μm,and the Zeta potential was-46.50 mV.The loading rate of vitamin C was reached 93.24％.No obvious stratification occurred after 20 d when the multiple emulsion was stored at 4,25 and 50℃.After simulated digestion,the release rate of vitamin C in the emulsion was 85.64％.The above results confirmed that KGM and WP combination has the potential ability to stabilize vitamin C W1/O/W2 multiple emulsion.关键词
魔芋葡甘聚糖/乳清蛋白/维生素C/W1/O/W2 型多重乳液/稳定性/缓释性能Key words
konjac glucomannan/whey protein/vitamin C/W1/O/W2 multiple emulsion/stability/slow release properties分类
轻工纺织引用本文复制引用
毕英豪,贾爱荣,张绵松,刘雪,都红芳,崔婷婷..魔芋葡甘聚糖-乳清蛋白复配对维生素C W1/O/W2 型多重乳液稳定性及缓释性能的影响[J].食品工业科技,2025,46(10):56-64,9.基金项目
山东省自然科学基金博士基金(ZR2022QC085) （ZR2022QC085）
2023年校(院)第一批人才科研项目(2023RCKY228) （院）
齐鲁工业大学(山东省科学院)-威海市产学研协同创新基金项目(2022CXY-04,2022KC04) （山东省科学院）
山东省自然科学基金资助项目面上项目(ZR2023MC065) （ZR2023MC065）
山东省科技型中小企业创新能力提升工程项目(2023TSGC0681,2022TSGC2500,2022TSGC1306). （2023TSGC0681,2022TSGC2500,2022TSGC1306）
