| 制备亚麻籽油多层乳液及其稳定性研究 |
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| 引用本文： | 李进伟,林传舟,刘元法.制备亚麻籽油多层乳液及其稳定性研究[J].食品科学,2016,37(11):1-6. |
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| 作者姓名： | 李进伟 林传舟 刘元法 |
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| 作者单位： | 江南大学食品学院，江苏 无锡 214122 |
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| 摘 要： | 采用静电层层自组装的方法制备亚麻籽油多层乳状液，确定二级乳液的组成为质量分数5.0%的亚麻籽油、质量分数0.45%的浓缩乳清蛋白、质量分数0.2%的果胶；三级乳液的组成为质量分数2.5%的亚麻籽油、质量分数0.225%的浓缩乳清蛋白、质量分数0.1%的果胶、质量分数0.2%的壳聚糖。同时结果表明亚麻籽油多层乳状液具有缓慢释放的效果和提高亚麻籽油消化吸收效率的作用。
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| 关 键 词： | 亚麻籽油 静电层层自组装 多层乳液 |
Preparation and Stability of Multilayer Emulsions of Linseed Oil by Electrostatic Layer-by-Layer Deposition |
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| LI Jinwei,LIN Chuanzhou,LIU Yuanfa.Preparation and Stability of Multilayer Emulsions of Linseed Oil by Electrostatic Layer-by-Layer Deposition[J].Food Science,2016,37(11):1-6. |
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| Authors: | LI Jinwei LIN Chuanzhou LIU Yuanfa |
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| Affiliation: | School of Food Science and Technology, Jiangnan University, Wuxi 214122, China |
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| Abstract: | This study investigated the preparation of multilayer emulsions of linseed oil by electrostatic layer-by-layer
deposition. The final composition of the secondary emulsion was 5.0% linseed oil, 0.45% whey protein and 0.2% pectin;
and the tertiary emulsion was composed of 2.5% linseed oil, 0.225% whey protein, 0.1% pectin, and 0.2% chitosan. The
multilayer emulsion technology is effective in controlling the release rate of linseed oil in the body. |
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| Keywords: | linseed oil layer-by-layer self-assembly multilayer emulsions |
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