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释放油和豆蛋白纳米颗粒的协同作用,开发皮克林乳液:特征,优化和稳定性

Srishti Upadhyay¹, Vijay Singh Sharanagat¹, Gourav Chakraborty¹

¹National Institute of Food Technology Entrepreneurship and Management, Kundli, HR, 131028, India.

International journal of biological macromolecules

|September 19, 2025

概括

豆蛋白纳米颗粒 (MBNPs) 使用植物油创建稳定的油在水皮克林乳液. 2%的MBNP度优化了稳定性和生物活性化合物的递送.

科学领域:

食品科学食品科学食品科学
合体和表面化学
材料科学材料科学材料科学

背景情况:

植物油和乳化剂的相互作用机制需要进一步研究.
皮克林乳液 (PE) 为生物活性化合物提供了一个有前途的输送系统.
豆蛋白纳米颗粒 (MBNPs) 是一种新的植物衍生乳化剂.

研究的目的:

调查MBNP与植物油 (菜油,西瓜种子,大米油) 之间的协同作用,以获得稳定的油在水中的PE.
为了确定油性质和MBNP度对PE特性的影响.
优化PE配方,以提高稳定性和生物活性化合物的输送.

主要方法:

使用MBNP作为稳定剂制备和表征油在水皮克林乳液.
评估油的特性 (粘度,密度,自由脂肪酸,脂肪酸概况).
分析乳液稳定性,滴滴大小,泽塔潜力和非牛顿行为.
使用简单最小平方方法 (SLSM) 的优化.

主要成果:

油的特性显著影响了PE滴滴的大小和稳定性.
体表现出非牛顿式剪切稀释行为,粘度随着MBNP度 (0.52.5%) 的增加而增加.
使用2%的MBNP和大米油实现了最佳配方,产生0.812.12的可取性得分.

结论:

MBNP有效地稳定了水中的油皮克林乳液.
2%的MBNP度增强了PE的稳定性,适合生物活性化合物输送.
这项研究为食品和营养药物应用的植物性乳化剂功能提供了洞察力.

关键词:

豆蛋白质是一种豆蛋白质.皮克林乳液是一种皮克林乳液.植物油是一种植物油.

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