食品与发酵工业2026，Vol.52Issue(11)：186-195,10.DOI:10.13995/j.cnki.11-1802/ts.043153
透明质酸钠-乳清蛋白复合物稳定W1/O/W2双乳:EGCG和DHQ共递送体系的构建及其性能评价
SH-WP complex stabilized W1/O/W2 double emulsion:Construction and performance evaluation of EGCG and DHQ co-delivery system
摘要
Abstract
The complex of sodium hyaluronate(SH)and whey protein(WP)was used as the external aqueous phase W2.A water-in-oil-in-water(W1/O/W2)double emulsion co-delivery system loaded with lipophilic dihydroquercetin(DHQ)and hydrophilic(-)-epi-gallocatechin gallate(EGCG)was constructed by single factor test and central composite design response surface method.Taking the con-centration of polyglyceryl-6 polyricinoleate(PGPR)and the volume ratio of water to oil as the influencing factors,the optimum ratio of W1/O colostrum was screened by emulsion surface,microstructure and particle size:the concentration of PGPR was 4％(v/v),and the volume ratio of water to oil was 20％(v/v).Through single factor experiments,the mass ratio of W2(SH-WP)in the external aqueous phase,the volume ratio of colostrum,the dispersion speed and time were screened.Based on this,the star point design effect surface method(CCD-RSM)was used to investigate the effects of W2 mass ratio and colostrum volume ratio on the particle size and Zeta potential of W1/O/W2 emulsions.The binomial and multiple linear regression models were used to fit and establish the relationship between indica-tors and factors,and the optimal process parameters were determined:SH-WP mass ratio of 3∶1,colostrum volume ratio of 63.32％,dis-persion speed of 12 000 r/min,and dispersion time of 3 min.The predicted values of various indicators in the optimized process were close to the target values.The prepared emulsion has a white appearance and a uniform and stable system.The confocal laser scanning micro-scope(CLSM)staining image shows that the emulsion is a typical"two-film three-phase"interface structure.The structure of SH-WP complex was investigated by Fourier transform infrared spectroscopy,circular dichroism and fluorescence spectroscopy.The results showed that SH and WP were mainly electrostatic adsorption and hydrogen bond interaction.The three-phase contact angle investigation showed that the surface wettability of the SH-WP composite was significantly improved.The embedding rates of EGCG and DHQ in the prepared double emulsion were 41.24％and 95.34％,respectively,and the double emulsion had good stability.In summary,the W1/O/W2 double emulsion prepared in this study can simultaneously achieve the co-delivery of hydrophilic EGCG and lipophilic DHQ,and has good potential for active ingredient delivery.关键词
W1/O/W2双乳/星点设计效应面法/透明质酸钠-乳清蛋白复合物/二氢槲皮素/表没食子儿茶素没食子酸酯Key words
W1/O/W2 double emulsion/CCD-RSM/sodium hyaluronate-whey protein complex/dihydroquercetin/gallocatechin gallate引用本文复制引用
陈金凤,张剑,陈敬鑫,王延圣,侯福荣,王文亮,崔文甲,贾凤娟,宋莎莎,弓志青,史君彦,甲承立..透明质酸钠-乳清蛋白复合物稳定W1/O/W2双乳:EGCG和DHQ共递送体系的构建及其性能评价[J].食品与发酵工业,2026,52(11):186-195,10.基金项目
2024年山东省重点研发计划项目(乡村振兴科技创新提振行动计划)(2024TZXD005) （乡村振兴科技创新提振行动计划）
山东省农业科学院农业科技创新工程(CXGC2025A07,CXGC2025C09,CXGC2025G05) （CXGC2025A07,CXGC2025C09,CXGC2025G05）
