食品科学技术学报2026，Vol.44Issue(3)：68-81,14.DOI:10.12301/spxb202600025
乳清分离蛋白-大豆卵磷脂-茶多酚复合物结构表征及其α-亚麻酸乳液递送体系稳定性
Structural Characterization of Whey Protein Isolate-Soy Lecithin-Tea Polyphenols Ternary Complex and Stability of Its Emulsion Delivery System of α-Linolenic Acid
摘要
Abstract
To construct an efficient emulsion delivery system for α-linolenic acid(ALA),tea polyphenols(TP),whey protein isolate(WPI),and soy lecithin(SL)were used as raw materials.The WPI-SL-TP ternary complex was synthesized by varying the mass concentration of TP(0-1.0 mg/mL),followed by the encapsulation of ALA to prepare the emulsion dilivery system.The effects of TP mass concentration on the structural and functional properties of the complex,as well as on the encapsulation efficiency and stability of the ALA emulsion were analyzed.The findings indicated that TP combined with WPI-SL through a static quenching mechanism,primarily driven by hydrophobic interactions,which facilitated the reorganization of the protein secondary structure.With the increase of TP mass concentration,the surface hydrophobicity of the complex decreased,leading to a reduction in the contact angle and an enhancement of emulsifying activity.These structural and property changes directly influenced the performance of the emulsion.The addition of TP increased the encapsulation efficiency of ALA from 65％to approximately 80％.When the TP mass concentration was lower than 0.6 mg/mL,the complex structure remained inadequately developed,resulting in aggregated emulsion droplet,increased particle size,decreased absolute Zeta potential,and reduced ALA encapsulation efficiency.When the mass concentration of TP reached 0.8 mg/mL and above,the complex exhibited enhanced electrostatic repulsion and steric hindrance due to the increased binding of TP.This interaction resulted in the formation of an emulsion characterized by smaller particle size(411.73 nm),higher absolute Zeta potential(15.93 mV),and more uniform dispersion,thereby significantly improving the encapsulation efficiency of ALA.Stability assessments indicated that the emulsion achieved optimal thermal stability at the TP mass concentration of 0.8 mg/mL.This study aimed to provide a theoretical foundation for the design of efficient delivery systems for active lipids,based on the synergistic effects of proteins,phospholipids,and polyphenols.关键词
乳清分离蛋白/大豆卵磷脂/茶多酚/互作机理/α-亚麻酸/递送体系Key words
whey protein isolate/soy lecithin/tea polyphenols/interaction mechanism/α-linolenic acid/delivery system分类
轻工纺织引用本文复制引用
张智星,许敏,耿艺萌,任睿琦,徐京龙,徐佳禹,刘璐..乳清分离蛋白-大豆卵磷脂-茶多酚复合物结构表征及其α-亚麻酸乳液递送体系稳定性[J].食品科学技术学报,2026,44(3):68-81,14.基金项目
黑龙江省自然科学基金优秀青年基金项目(YQ2023C019).Heilongjiang Natural Science Foundation Outstanding Youth Project(YQ2023C019). （YQ2023C019）
