以双蛋白为乳化剂的肠内营养乳的制备与评价

Preparation and Evaluation of Lipid Emulsion with Double Proteins as Emulsifiers for Enteral Nutrition

目的优化复合动植物蛋白乳化剂制备肠内营养乳的处方及工艺,并考察双蛋白乳化剂对营养乳的稳定作用。方法以酪蛋白酸钠和大豆分离蛋白作为乳化剂,采用高压均质法制备双蛋白乳,用正交设计法优化制剂处方,同时考察高压均质参数对乳剂粒径的影响,并对其形态、粒径、Zeta电位、离心稳定性和贮存稳定性进行评价。结果最佳处方为:油含量5%,酪蛋白酸钠1%,大豆分离蛋白1%;优化的均质参数为:一级阀均质压力400 bar,循环均质3次。制得的双蛋白乳平均粒径为(250.36±13.58)nm,多分散系数小于0.2,Zeta电位值为(-44.40±1.20)m V,离心和室温存放6个月后乳滴平均粒径未发生改变。结论以酪蛋白酸钠和大豆分离蛋白作为双蛋白乳化剂可制得稳定性良好的肠内营养乳。

OBJECTIVE This study is aimed to design and optimize a lipid emulsion based on double protein emulsifiers consisting of an animal protein and a plant protein for enteral nutrition and investigate the potential of double protein emulsifiers to prepare lipid emulsion with excellent stability. METHODS Lipid emulsion with double protein emulsifiers consisting of sodium caseinate（SC） and soy protein isolate （SPI） was prepared by high pressure homogenizer （HPH）. The formulation was optimized by orthogonal design and the effect of HPH parameters on the average size of emulsion was investigated. The lipid emulsion was evaluated by the morphology, average size, polydispersion index （ PdI ） , centrifugal stability and storage stability. RESULTS The optimized formulation and HPH parameters were as follows：oil phase 5%, SC 1%,SPI 1%,and the HPH was performed with a first stage pressure of 400 bars, 3 circles. The obtained lipid emulsion was （250.36 ±13.58） nm in particle size with a P dI of 0.2 and（ -44.40 ± 1.20） mV in zeta potential. Its average particle size didn ＇ t change after centrifugation and 6-month storage at room temperature. CONCLUSION Lipid emulsion based on double protein emulsifiers consisting of SPI and SC proved to have good stability for enteral nutrition.