过氧化氢酶固体脂质纳米粒制备和鉴定

利用双乳化和溶剂蒸发技术制备过氧化氢酶固体脂质纳米粒(CAT-SLN),通过单因素试验和响应面分析,确定最佳合成工艺条件为:将浓度为20 mg/mL酶溶液(内水相)加入至含TG和PC(PC:TG=15.24%)的二氯甲烷/丙酮(1/1)(油相),油相:内水相=5,超声作用20s乳化形成W/O乳状液;再加入1.5% Poloxmer188水溶液(第二相)中,W/O乳状液:第二相=1:4,超声作用30s乳化形成W/O/W型乳状液。所制备CAT-SLN为球型,没粘连,粒径大小较一致,平均粒径为274 nm,Z电位为-37.1 mV,多分散系数为0.273,包封率为74.51%。     

响应面试验优化猴头菌素-PLGA微球制备工艺及其体外释药性能

目的:以聚乳酸-羟基乙酸共聚物(poly(lactic-co-glycolic acid),PLGA)为载体,采用乳化溶剂挥发法制备猴头菌素缓释微球,并对其体外药物释放行为进行考察。方法:通过单因素试验,以包封率为评价指标,考察影响微球质量的因素,采用响应面试验法进行优化,筛选出最佳工艺条件。结果:最佳工艺为芯壁比(猴头菌素与PLGA质量比)1∶1.64、PLGA质量分数15%、搅拌速率1 200 r/min。最佳条件制备的猴头菌素微球表面光滑圆整,包封率为99.66%,微球体外384 h累计释放率达84.30%。结论:以PLGA为载体材料,采用乳化-溶剂挥发法可以制备包封率较高的猴头菌素微球,体外释药实验也表明该微球具有明显的缓释作用。     

水包油型棕榈油基焙烤专用脱模剂配方及乳化工艺优化研究

选用棕榈液油(Palm olein)作基料,菜籽油(Rapeseed oil)作辅料,通过添加聚甘油蓖麻醇酯(PGPR)、单硬脂酸甘油酯(单甘酯)、大豆卵磷脂、黄原胶等乳化剂,制备水包油(O/W)型焙烤专用脱模剂。通过单因子轮换法筛选试验,研究各因素对O/W型烘焙专用脱模剂乳化分层指数、黏度、粒径和蛋糕黏连率的影响。最终,确定O/W型棕榈油基焙烤专用脱模剂最佳配方及乳化工艺为:混合油中棕榈液油含量为70%、大豆卵磷脂添加量2%、油水比例3:7、聚甘油蓖麻醇酯(PGPR)-单甘酯复配比例2:3、PGPR-单甘酯添加量1.0%、黄原胶添加量0.3%、乳化时间1 min、温度70℃和搅拌速率10000 r/min。在此条件下,脱模剂的乳化分层指数为1.27%,黏度为1915.0m Pa·s,粒径d(0.9)为5.494μm和蛋糕黏连率为0.376%。O/W型棕榈油基焙烤专用脱模剂体系的乳化稳定性较好且具有良好的脱模特性。     

乳化-凝胶化法制备大豆功能肽缓释微囊的研究

采用乳化-凝胶化法制备海藻酸钙微球,考察了海藻酸钠浓度、乳化速度、氯化钙浓度、乳化剂浓度对制备海藻酸钙微球粒径、形态及包埋率的影响,得出最佳制备工艺为:2.5%的海藻酸钠、8.0%的氯化钙、乳化速度8000 r/min、乳化剂浓度8.0%.体外释放试验表明,用此法制备的微胶囊可使功能肽的缓释性能及稳定性得到较大的提高.     

响应面法优化超声辅助椰子油乳化的条件

利用响应面法优化超声辅助乳化椰子油的工艺条件。在单因素试验的基础上,选取复合乳化剂的亲水亲油平衡值(HLB值)、超声功率、超声时间为影响因子,以表征椰子油乳化程度的质量比Y为响应值,进行响应面分析。超声辅助乳化椰子油的最佳工艺条件为复合乳化剂的HLB值为11.68,超声功率为330W,超声时间为7min。此条件下的质量比Y为3.63%,接近理论预测值。     

环保型超低含固率乳化糊的制备及其性能

针对颜料印花手感不佳以及传统乳化糊的火油污染和合成增稠剂的电解质、pH值敏感问题,用非离子环保型特种化合物MCSO-510与水在一定比例下乳化,制得超低含固率的O/W型和W/O型乳化糊,研究了不同乳化剂和乳化剂复合体系对新型乳化糊成糊类型的影响,考察了新型乳化糊的黏度与流变特性、久置稳定性、与化学药剂的相容性以及部分应用性能。结果表明:采用复合乳化剂制备的乳化糊具有较高的黏度,单纯的非离子型乳化剂制备的O/W型乳化糊的久置稳定性以及与染化药剂的相容性最好;采用O/W型乳化糊印制的丝绸颜料印花产品可获得超柔软手感和优良的色牢度。     

响应面法优化棕榈油基焙烤专用脱模剂制备工艺及其脱模特性

选用棕榈液油(Palm olein)作基料,巴西棕榈蜡(Carnauba Wax)做辅料,添加各种乳化剂,制备棕榈油基焙烤专用脱模剂。通过单因素实验和Central Composite Design(CCD)响应面实验,建立棕榈油基焙烤专用脱模剂乳化分层指数和黏度的多元回归模型,确定棕榈油基焙烤专用脱模剂最佳配方及乳化工艺为:棕榈蜡添加量5.03%、大豆卵磷脂添加量2.0%、聚甘油蓖麻醇酯(PGPR)-单甘酯复配比例2∶3、PGPR-单甘酯复配添加量1.0%、复合稳定剂(黄原胶-瓜尔豆胶-卡拉胶)复配比例1∶2.5∶1、复合稳定剂添加量0.30%、乳化温度90℃、超声时间19.75 min和超声功率110 W。所得脱模剂的乳化分层指数为2.15%,黏度为419.6 m Pa·s,蛋糕粘连率为0.367%。脱模特性研究中,蛋糕粘连率随着脱模剂量的增加而不断减小,脱模效果显著。     

响应面法优化超临界抗溶剂法制备姜黄素-PLGA复合颗粒

采用超临界二氧化碳抗溶剂法制备聚乳酸-羟基乙酸共聚物（curcumin-encapsulated poly (lactic-co-glycolicacid),PLGA）包埋姜黄素的纳米颗粒。以姜黄素包埋率为优化指标,利用响应面试验设计方法,系统考察芯材比、PLGA溶液流速、超声功率3 个因素对PLGA包埋姜黄素的影响。结果表明：当PLGA与姜黄素质量比3∶1、PLGA溶液流速1.8 mL/min、超声功率180 W时,包埋率达到93.89%。姜黄素-PLGA颗粒平均粒径为90 nm,粒径分布窄。     

高效固体切片石蜡乳液制备工艺改进

本文研究以固体切片石蜡为原料, 利用HLB值理论,以复配型乳化剂制得O/D型乳液,加水转化为O/W型石蜡乳液,使固体石蜡用量降低,乳化水用量增加,降低生产成本.本文考察了乳化剂用量、乳化时间、乳化温度以及搅拌速度等因素对石蜡乳液稳定性和分散性的影响.正交实验结果表明:在乳化剂用量为乳液总量的8.6%,乳化时间为90min,乳化温度控制在85±5℃,搅拌速度为1500r/min的条件下,可制备出稳定的固体切片石蜡乳液.     

撞击流反应器制备石蜡乳液工艺研究

本文采用撞击流(IS)反应器作为乳化装置,Span80与Tween80复配作为乳化剂,对制备石蜡乳液的各影响因素进行考察,确定了石蜡乳液适宜的乳化工艺条件:复配乳化剂的HLB值为11、撞击距离5mm、撞击初速10m/s、石蜡含量为20%、乳化剂含量6%、乳化温度85℃;在该条件下,制得的石蜡乳液稳定性和分散性良好,平均粒径为1.5μm。     

Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions

The present study was performed to investigate the possibility of using 4-α-glucanotransferase (4αGTase)-treated starch in W/O/W emulsions to increase their encapsulation efficiency (EE) and stability. Emulsions were prepared using soybean oil, polyglycerol polyricinoleate (PGPR), 4αGTase-treated starch and Tween 20. The mean diameter of W/O/W droplets ranged from 4 to 10 μm depending on the sonication time. When the dye was loaded in the internal water phase, the emulsion prepared by sonication for 1 and 2 min showed a high EE of the dye (>90%). The W/O/W emulsion prepared by sonication for 3 min showed an EE of <90%, but this EE was improved by adding 4αGTase-treated starch to the internal water phase. 4αGTase-treated starch was added to the internal water phase of W/O/W emulsions prepared with a low concentration of PGPR, and the PGPR concentration required to maintain an EE >90% was reduced. W/O/W emulsions containing 4αGTase-treated starch also showed better stability against heating and shearing stresses. These results indicated that 4αGTase-treated starch could be used in the preparation of W/O/W emulsions, which would allow the formulation of W/O/W emulsions with a reduced surfactant concentration.     

米糠蛋白O/W及W/O/W乳液制备及界面稳定性

为对比不同米糠蛋白质量浓度下O/W及W/O/W乳液的稳定性,以米糠蛋白作为基料,采用双乳化法制备O/W及W/O/W乳液,考察不同米糠蛋白质量浓度下乳液的微观形态和稳定性并探究其界面稳定机理。结果表明：W/O/W乳液的贮存稳定性显著优于O/W乳液;与相同蛋白含量的O/W乳液相比,W/O/W乳液的黏度显著提高;当米糠蛋白质量浓度为0.4 g/100 mL时,W/O/W乳液的稳定性较O/W乳液提高了1 倍以上;乳液内部包裹更多的W/O液滴,W/O/W乳液的粒径较大;而此时静电斥力也较大,起到稳定乳液的目的。同时,米糠蛋白质量浓度不小于0.4 g/100 mL时,O/W及W/O/W乳液中蛋白质的吸附率较高,达到78%以上。本研究为天然米糠蛋白质在食品级乳液中的开发提供参考,为粮食副产物的综合利用提供了新思路。     

Production of reduced-fat whipped toppings by solid fat-based W/O/W double emulsions: proof of concept

Water-in-oil-in-water (W/O/W) double emulsions present a reduced-fat alternative to conventional O/W food emulsions, as part of the dispersed oil phase is replaced with water. In this study, the concept of a reduced-fat whipped topping produced by W/O/W technology was proven. Whipping of a W/O/W emulsion, containing only 20% oil phase and a solid fat content of 78%, produced a superior whipped topping, in terms of firmness and overrun, compared to its whipped O/W emulsion counterparts. The presence of PGPR in the oil phase increased structure formation during whipping, while the additional dispersed-phase volume resulted in a better air inclusion. Two commercial monoacylglycerols (saturated and unsaturated) were investigated to improve the whipping properties of the produced W/O/W double emulsion. Both increased the susceptibility towards partial coalescence, thereby reducing whipping time and overrun, while increasing firmness of the produced whipped topping. Furthermore, the effect was stronger for the unsaturated than for the saturated monoacylglycerol.     

Formulation and rheological characterization of reduced-calorie food emulsions

Water-in-oil-in-water (W/O/W) double emulsions are systems where a water-in-oil emulsion (W/O) is dispersed in a second aqueous phase. The W/O emulsion exists in the suspending aqueous medium as oil globules containing smaller water droplets.
In this work, a selection of both materials and procedures has been made in order to obtain an optimal formulation of a W/O/W food emulsion for both yield and rheologica] properties.
The rheological properties of W/O/W emulsions have been studied by means of both steady-shear and oscillatory measurements, and appeared to be similar to those of a simple O/W emulsion having the same volume fraction of dispersed phase, but lower oil content.
This is of great interest to the food industry, since producing double emulsions with the same texture as simple ones, but a lower oil content, helps to formulate reduced-calorie foods.     

W/O/W型复乳的制备优化及包埋矢车菊素-3-葡萄糖苷效果分析

研究制备方法和乳化剂对W/O/W型复乳稳定性的影响,优化工艺参数,并研究体系包埋矢车菊素-3-葡萄糖苷（cyanidin-3-glucoside,C-3-G）的效果。得到优化条件：初乳搅拌速率15 500 r/min、复乳搅拌速率7 000 r/min、油相乳化剂聚甘油蓖麻醇酯添加量16%、亲水性乳化剂的亲水亲油平衡值10、亲水性乳化剂添加量10%,优化后离心保留率达到80.25%。利用优化得到的复乳体系包裹C-3-G,发现复乳对C-3-G有良好的包裹能力,复乳对C-3-G的载药量为1 500 mg/L,包封率为98.08%,且C-3-G的包埋提高内水相渗透压和复乳稳定性。     

Influence of different electrolytes and oils on the stability of W1/O/W2 double emulsion during storage and in vitro digestion

Food Science and Biotechnology - The aim of this study is to formulate a stable water-in-oil-in-water (W1/O/W2) double emulsion using different types of oils and electrolytes. W1/O was formulated...     

蛋白种类对大豆皂苷-蛋白W/O/W型乳液稳定性的影响

将大豆皂苷添加至内水相（W1）,大豆蛋白添加至外水相（W2）,以玉米油为油相（O）,两步乳化法制备W/O/W型多重乳液。探究乳液的整体稳定性、粒径特性、电位特性、微观结构、流变学特性、界面张力以及长期稳定性的变化情况。结果表明：随着时间的延长,乳液的稳定性动力指数值呈上升趋势,粒径集中在6 μm附近,大豆分离蛋白乳液的电位绝对值最大（－30.2 mV）,该体系表现出假塑性的剪切稀化行为,大豆分离蛋白乳液的黏度值最大（0.029 Pa?s）;15 d后,所有蛋白乳液都出现了一定的分层现象,大豆分离蛋白乳液的稳定性动力指数最小（21.51）。在1%蛋白质量分数下,大豆分离蛋白制备的W/O/W型乳液稳定性优于大豆11S和7S蛋白。     

新型W/O盐卤凝固剂对大豆蛋白凝胶中水分变化的影响

探讨新型油包水(W/O)盐卤凝固剂对大豆蛋白凝胶中水分变化的影响。利用差示量热扫描仪(DSC)和低场核磁共振(LF-NMR)来研究豆腐凝胶过程中水分的变化。结果表明,在豆腐凝固的过程中,总水分含量下降,自由水下降,结合水含量总体呈现上升趋势,豆腐凝胶结构中的水分自由度在不断减少。与传统盐卤凝固豆腐相比,新型W/O盐卤豆腐凝胶在同一阶段的自由水含量较高,弛豫时间较长,W/O凝固剂的缓释可以改善豆腐的质量。此外,WPI含量不仅对乳液稳定性起作用,而且会改善豆腐品质。在0.5%WPI W/O乳液作为凝固剂得到的豆腐样品核磁共振成像中氢质子的密度最大,说明WPI可以提高豆腐的持水性和品质,因此可将0.5%WPI制备的W/O乳液凝固剂作为豆腐生产用凝固剂。     

Construction of a water-in-oil-in-water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze-dried products

In order to broaden the range of applications for oyster peptides in the food field, the amino acid composition of oyster peptide was analysed, after which the peptide sequence was identified using liquid-mass spectrometry technology. A W₁/O/W₂ double emulsion was prepared by the two-step shear emulsification method. The W₁/O/W₂ double emulsion was further freeze-dried after addition of alginate to obtain the final product, and the characteristics of the related product were analysed. The results show that oyster peptides are mainly composed of short peptides with molecular weights between 459.3 Da and 2716.3 Da. Polyglycerol polyrinoleate (PGPR) was selected as the emulsifier and added at 5% of the mass of the oil phase. The mass ratio of the oil phase to the water phase was O:W = 6:4, and optimal stability of the W₁/O emulsion was obtained by shearing and emulsifying for 2 min at 12 000 rpm. A superior W₁/O/W₂ double emulsion can be obtained by secondary emulsification in which the hydrophilic emulsifier Tween 80 was added at 0.8% (w/w) of the mass of the external water phase (W₂). The mass ratio of the emulsion to the external water phase was 5:5. The lyophilised product has good re-solubility, with the reconstituted emulsion maintaining the double-emulsion structure. Electronic nose results showed that the peculiar smell of the reconstituted emulsion was significantly lower than that of the oyster peptide solution. The results of this research provide a reference for the development and application of oyster peptides in the field of functional health foods.