通过混合蛋白质对微流体化油纳米乳液进行可持续稳定
Jenifer Santos1, Mercedes Jiménez-Rosado2, Luis A Trujillo-Cayado3
1Departamento de Ciencias de la Salud y Biomédicas, Facultad de Ciencias de la Salud, Universidad Loyola Andalucía, Avda. de las Universidades s/n, 41704, Dos Hermanas, Sevilla, Spain.
Scientific reports
|August 26, 2025
概括
这项研究使用藻类衍生的植物 (PC) 和牛血清白蛋白 (BSA) 来制造稳定的油纳米乳液. 结合PC和BSA增强了乳液稳定性和降低了液滴大小,提供了可持续的替代品.
科学领域:
- 食品科学与技术
- 生物材料科学
- 合体和表面化学
背景情况:
- 牛血清白蛋白 (BSA) 是食品乳液中常见的蛋白质稳定剂.
- 在乳液配方中需要可持续的非动物蛋白质替代品.
- 来自藻类的植物素 (PC) 具有无毒和生物相容的特性.
研究的目的:
- 使用 BSA,PC 和 BSA:PC 混合物作为稳定剂制备油纳米乳液.
- 评估这些纳米乳液的界面特性和稳定性.
- 调查添加素对乳液稳定性的影响.
主要方法:
- 通过旋转器-定位器同质化和微流体化制备的纳米乳液.
- 描述包括Z电位,表面张力,界面形学,液滴大小分布和Turbiscan稳定性指数.
- 添加不同度的pectin (7.5~10%),以评估其对稳定性的影响.
主要成果:
- 在pH2.5下观察到最佳的蛋白质稳定性.
- PC和BSA:PC混合物创造了比单独的BSA更有结构的接口.
- 由BSA:PC混合物稳定的微流体化乳液达到150nm的液滴大小.
- 奶油是主要的破坏稳定的机制,通过添加素有效减少.
结论:
- 结合BSA和PC可以产生稳定的油纳米乳液.
- 这些系统的物理稳定性得到显著改善.
- 这种方法为基于乳液的食品提供了可持续的替代方案.
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