溶血磷脂制备含沙棘油微乳液的研究

溶血磷脂比磷脂的HLB大,易形成O/W型乳化剂,可制备热力学稳定的微乳化体系.利用溶血磷脂作乳化剂,制备含沙棘油的微乳液,以沙棘油为油相,溶血磷脂为乳化剂,正丙醇为共表面活性剂,制成微乳液.最终产品呈透明、稳定的均相混合物.     

番茄红素微乳液的制备及表征

为提高番茄红素的稳定性和水溶性,采用低能乳化法制备番茄红素微乳液,利用伪三元相图优化番茄红素微乳液配方。探讨油相、乳化剂、助乳化剂、乳化剂与助乳化剂质量比(Km值)对微乳液形成的影响,通过计算并比较伪三元相图微乳液区域面积确定各因素的最佳值,并对微乳液的类型、形态、粒径、多分散指数(PDI)和Zeta电位进行测定。结果表明,番茄红素微乳液最佳配方为油相为亚麻籽油、乳化剂为吐温80、助乳化剂为无水乙醇、Km值为2∶1,采用最佳配方得到的番茄红素微乳液为O/W型,微乳液液滴呈规则球形,粒径为(167.70±0.45)nm, PDI为0.179±0.006,Zeta电位为(-7.71±0.53) mV。采用该方法制备的番茄红素微乳液均一稳定。     

基于微纳米气泡强化的槽式超声反应器制备纳米乳液

为开发工业制备纳米乳液新技术,通过仿真实验分析在槽式超声反应器中引入微纳米气泡对声场强度和分布的影响。以花生油为油相,吐温80和司盘80为乳化剂,在乳化过程中采用基于微纳米气泡强化的槽式超声反应器制备纳米乳液。利用正交实验探索了超声时间、进气量、复合乳化剂添加量对纳米乳液平均粒径与多分散指数的影响,并优化了纳米乳液制备条件。结果表明：加入适量微纳米气泡会提高声场强度和分布均匀性;制备纳米乳液的最优条件为超声时间12 min、进气量150 mL/min、复合乳化剂添加量3%(以水的体积计),在此条件下乳液平均粒径为190.9 nm,多分散指数为0.178,较未加入微纳米气泡所制备乳液的平均粒径减小73.3%,且表现出更好的动力学稳定性。该方法制备的纳米乳液平均粒径和多分散指数均较小,且具有快速、体量大、成本低的生产优势。     

氨基硅油微乳液的制备及其在面巾纸中的应用(Ⅰ):氨基硅油微乳液的制备

采用转相乳化法,利用复合乳化剂将氨基硅油制备成一种均一稳定的微乳液,并考察了氨基硅油微乳化的最佳工艺条件。结果表明,利用脂肪醇聚氧乙烯醚AEO-3和烷基酚聚氧乙烯醚TX-10作为复合乳化剂,在AEO-3与TX-10的质量比为5∶7、复合乳化剂与氨基硅油的质量比为1∶2、乳化p H值为6. 5、乳化温度为30℃的条件下,可制得固含量为26. 45%,平均粒径为16. 33 nm的透明稳定的氨基硅油微乳液。该氨基硅油微乳液非常适合作为一种面巾纸用柔滑剂,用于提高面巾纸的柔软度。     

薄荷油纳米乳液的制备及其性质分析

为克服薄荷油易挥发、不易溶于水的缺点,以大豆分离蛋白-磷脂酰胆碱复合物作为乳化剂,采用高压均质法制备薄荷油纳米乳液,研究大豆分离蛋白质量分数、薄荷油质量分数及均质压力对薄荷油纳米乳液的平均粒径、多分散性指数、Zeta电位、浊度、乳化产率、乳液稳定性指数的影响,并确定制备薄荷油纳米乳液的最佳工艺参数为：大豆分离蛋白质量分数2.5%、薄荷油质量分数5%、均质压力80 MPa。通过动态光散射和透射电镜验证最佳条件制备的薄荷油纳米乳液平均粒径小且分布均匀;通过气相色谱-质谱检测发现大豆蛋白-磷脂酰胆碱为乳化剂制备的纳米乳液可有效保护薄荷油功能成分;流变学特性结果表明薄荷油纳米乳液具有良好的动力学稳定性。     

胭脂虫红W/O/W乳液工艺

采用双乳化法制备胭脂虫红W/O/W复合乳液,以纯胭脂虫红酸水溶液作为内水相,大豆油为油相,司盘80、磷脂为亲油性乳化剂,将内水相、油相、亲油性乳化剂混合,在高剪切分散乳化机上以10 000 r/min的转速搅拌10 min,得到初乳。阿拉伯胶溶于水作为外水相,与初乳混合后用均质机均质后得到胭脂虫红W/O/W复合乳液。结果表明,采用双乳化法制备胭脂虫红W/O/W复合乳液,不仅能提高胭脂虫红在酸性条件下的稳定性,还能解决胭脂虫红在食品中形成色斑、不易涂抹问题,并能扩大胭脂虫红在食品领域的使用范围。     

可用于负载营养成分的脂质纳米粒的制备及其应用

采用自制的相图检测装置研究了一种特殊微乳液体系的相图,确定其相行为,基于相行为制备了脂质纳米粒并成功负载了VE。这种微乳液体系的特殊之处在于其油相材料在室温下为固体,必须在其熔点以上变为熔融液相才可用于制备微乳液。研究中的油相材料为单硬脂酸甘油酯(GMS)和油酸(OA),复配乳化剂为S-40和F-68。相行为的研究确定了该体系O/W微乳液的区域,为脂质纳米粒的制备提供了配方基础。基于相行为研究制备了平均粒径为10nm的GMS纳米粒,得到外观与水溶液完全相同的GMS纳米粒水分散体系。采用该纳米粒载体体系可以负载VE。在前述研究基础上,利用自制的实验室级80L制备装置成功实现了50L脂质纳米粒水分散体系的小试生产,为该技术的真正工业应用奠定了良好基础。     

亲水柔软剂的复配与高浓乳化技术研究

筛选了三只硅油复配柔软剂,以EO数分别为5和9的两支脂肪醇乙氧基化物和乙二醇单甲醚为乳化剂,转相法制备硅油微乳液.重点考察了硅油的配比对织物亲水、手感、白度的影响.乳化剂的配比对硅油微乳液性能的影响.结果表明,8600:8803:1800=5:3:2,EM50:EM9:乙二醇单丁醚=3.2:4.8:2,硅油用量为微乳液质量的53.3%,乳化剂总用量为微乳液质量的26.7%时,可制得高浓、稳定、透明的硅油微乳液,配制的柔软剂整理效果较好.     

苯丙微乳液的制备及其在纸张涂布中的应用

采用反应性乳化剂DNS-86和聚乙二醇辛基苯基醚(OP-10)为复配型乳化剂,正戊醇(n-PTL)为助乳化剂,通过种子乳液聚合法,制备了苯乙烯(St)、丙烯酸甲酯(MA)、丙烯酸丁酯(BA)和丙烯酸(AA)的四元共聚微乳液,并用FT-IR、GPC、TEM等检测手段对其结构进行了表征.该微乳液在纸张涂布中的应用结果表明,用苯丙微乳液作涂布胶黏剂得到的纸张表面性能、抗张强度及抗水性提高.     

食品级大豆油W/O徽乳的制备研究

制备了水/Span80-Tween80/醇/大豆油食品级微乳。选用助乳化剂浓度法制备微乳液。用改良三角相图法筛选得到了能形成大豆油微乳的食品乳化剂。考察了助乳化剂及其浓度对增溶水量的影响。电导率法区分了微乳液的油包水(W/O)、双连续(B.C.)和水包油(O/W)类型。结果表明,大多单一食品乳化剂不能形成W/O大豆油微乳,Span80和Tween80复配后HLB值在9.7～12.9之间时能获得相对大面积的可转相微乳区域。乳化剂与油的相对比例不同,助乳化剂助溶效果不同。甘油是低乳化剂含量下效果相对较佳的助乳化剂,其浓度为25%时的增溶效果相对较好。     

Calorimetric Determination of the Amylose Content of Starches Based on Formation and Melting of the Amylose-Lysolecithin Complex

Amylose-lysolecithin complexes, formed in an exothermic reaction when amylose or starches are heated with water and lysolecithin, melt at temperatures near 107°C. With excess lysolecithin present, formation of the maximum amount of amylose complex requires cooling after the first heating (during which gelatinization of starch takes place), and then reheating. An amylose with chain length of 300 glucose units took up 14% lysolecithin; the enthalpy of melting of this complex, observed by differential scanning calorimetry, was 5.9 cal/g amylose. Amylose content of a starch was calculated from the enthalpy of melting of its lysolecithin complex. Amylose contents for potato, tapioca, lima bean, wrinkled pea, amylomaize and waxy maize starches agreed with values obtained by iodine binding. Amylose contents of maize and wheat starches were larger than obtained by iodine binding, and in better agreement with amylose contents obtained by fractionation.     

Optimization of lipid nanoparticle formation for beverage applications: Influence of oil type,cosolvents, and cosurfactants on nanoemulsion properties

The influence of flavor oil composition, cosolvents (glycerol and propylene glycol), and cosurfactant (lysolecithin) on the formation and stability of lemon oil nanoemulsions stabilized by sucrose monoesters was examined. At ambient temperature, nanoemulsions containing 1-, 3-, and 5-fold lemon oils were stable to droplet growth, whereas those containing 10-fold lemon oil were unstable. For 10-fold lemon oil nanoemulsions, the droplet growth rate increased with increasing temperature, cosolvent addition, and decreasing lysolecithin concentration, which was attributed to the influence of these factors on the phase inversion temperature. Clear nanoemulsions could be formulated that maintained small mean particle diameters (d ≈ 81 nm) during storage at ambient temperature for 1 month. The information generated in this study is useful for designing stable flavor nanoemulsions for applications in functional foods and beverages.     

Properties of Liposomes Prepared with Various Lipids

ABSTRACT: Use of several lipids as an alternative to cholesterol to prepare stable liposomes was tried. Liposome prepared at 1/0.25 lecithin/stearic acid ratio exhibited better (55%) encapsulation efficiency (EE) of bovine serum albumin (BSA) than that (41%) prepared at 1/0.25 lecithin/cholesterol ratio. Liposomes showed the minimal released percentage of encapsulated BSA at pH 6. Storage at −20 °C caused serious damage to liposomes. Addition of α–tocopherol was effective in stabilizing liposomes. Liposomes, incorporated with α–amylase, prepared at 1/0.25 lecithin/cholesterol or stearic acid ratio were effective in protecting enzyme against acid (pH 2.8) and pepsin (15 mg/mL). Use of stearic acid, instead of cholesterol, would be feasible in preparing stable liposomes.     

溶血磷脂的理化性质研究

考察溶血磷脂的部分性能,结果表明,溶血磷脂的润湿能力、乳化稳定性优于普通磷脂.同时,研究了溶血磷脂基本理化指标和红外光谱.     

α-淀粉抑制酶纳米脂质体运动食品的制备及稳定性评价

本研究以α-淀粉抑制酶为主要原料，辅以适当的卵磷脂、胆固醇，生产出一款含α-淀粉抑制酶的纳米脂质体。以α-淀粉抑制酶添加量、卵磷脂添加量、胆固醇添加量、搅拌温度为因素，以包封率为指标，进行单因素实验及正交试验，并研究了温度和pH等贮藏条件对α-淀粉抑制酶纳米脂质体稳定性的影响。结果表明，最佳工艺条件为α-淀粉抑制酶添加量2.0 mg/mL，胆固醇添加量8.0 mg/mL，卵磷脂添加量0.25 mg/mL，搅拌温度70 ℃。制得的纳米脂质体的包封率达到91.6%，平均粒径为70.2 nm，并在温度为25 ℃、pH3.5～7.5的条件下贮藏40 d，其粒径变化小，分散体系稳定性好。在本实验的工艺条件下制备的纳米脂质体有效提高α-淀粉抑制酶的稳定性和利用率，为进一步的开发应用提供可行性。     

‘Firmly-bound’ lysolecithin of wheat starch

Wheat-starch granules were isolated in a highly purified state from Cappelle and Manitoban hard red spring wheats. After exhaustive extraction with methanol or dioxan they still gave measurable yields of hydrolysate lipid. The lipid present was readily released when the granular structure was disrupted, by gelatinisation in boiling water or 80% dioxan (at 30°) or by erosion in pure dimethyl sulphoxide. The lipid consisted chiefly of lysolecithin, with some lysophosphatidylethanolamine and traces of other lipids. It was confirmed that lysolecithin is a native constituent of the starch granule. Some can be extracted without disrupting the granular structure and the remainder, according to the results of erosion by dimethyl sulphoxide, is distributed at all depths within the structure. Up to one-quarter of the amylose in the wheat-starch granule appears to be bound to lipid in helical complexes. Starch granules not pre-extracted contained ? 0·8% of lysolecithin, representing 83% of the total lipid. No other native biological material is known in which the proportion of lysolecithin in total lipid is so high.     

Beeinflussung der Aktivität der Stärkephosphorylase aus Vicia-faba-Kotyledonen durch Lysolecithin

Effect of Lysolecithin on the Activity of Starch Phosphorylase from Vicia faba Cotyledons. The presence of increasing amounts of lysolecithin reduces the activity of phosphorylase I, of V. faba cotyledons, during the synthesis of amylose and amylopectin and during phosphorolysis of amylose. On the other hand, lysolecithin has little effect on the breakdown of amylopectin. Comparisons were made between the synthetic activities of phosphorylase I with increasing amounts of amylopectin or lysolecithin-amylopectin-complex as a primer. The rates were lower with the complex than with amylopectin devoid of lipid. Calculation of transfered glucose residues per non-reducing end group of primer showed that the presence of lysolecithin did not influence the elongation of 6–7 glucose residues per non-reducing end group.     

Phospholipids in Starch Granules

The determination of phospholipids in the starches of various plants showed a non-uniform distribution. Potato starch contains lecithin, serine and lysoserinecephalin, and the starch of beans contains additional lysolecithin. In pea starches on lecithin occurs, but ethanolamin and lysoethanolaminecephalin in wrinkled peas and smooth green seeds. The phospholipids of rice starch are lysolecithin as well as ethanolamine- and lysoethanolaminecephalin. The leaves of maize contain ethanolamine-and lysoethanolaminecephalin in their starch. The same lipids and additional lecithin and lysolecthin are the components in the starch of the endosperm starch.     

Effects of high pressure treatment of rabbit Longissimus dorsi muscles on the microsomal membranes

High pressure treatment (150 MPa for 10 min at 35°C) of rabbit longissimus dorsi muscles reduced the yield of a heavy microsomal preparation (8000-28 000 g) by approximately 90%. This was shown to be due to the loss of the sarcoplasmic reticulum, the major component of microsomal preparations, from untreated muscles. While microsomal preparations from pressure-treated muscles were shown to have lost all of their (Ca(2+), Mg(2+))-ATPase activity they retained all their Mg(2+)-ATPase (basal) activity. Sucrose density gradient centrifugation of these preparations yielded two fractions. By reason of its low density, high cholesterol content, high Mg(2+)-ATPase activity, SDS-gel protein profile and solubility in lysolecithin, the lightest fraction appeared to be derived from the transvers tubules. The heavier fraction, present in greater quantity but with a lower Mg(2+)-ATPase activity than the light fraction, was probably derived from the sarcolemma.