大豆蛋白-磷脂酰胆碱纳米乳液超声制备工艺

Preparation of Soybean Protein-Phospholipid Nanoemulsions by Ultrasound

纳米乳液可实现生物活性分子的运输、传递,解决其不稳定,易氧化,生物利用率低等问题。以大豆蛋白-磷脂酰胆碱复合物为乳化相,葵花籽油为油相,利用超声技术制备β-胡萝卜素纳米乳液。通过响应面优化确定大豆蛋白-磷脂酰胆碱纳米乳液最优超声制备工艺为:大豆蛋白添加量1.48%,大豆磷脂酰胆碱添加量0.20%,超声功率500 W,超声时间9 min。此条件下纳米乳液平均粒径282.4 nm,TSI为3.10,乳化产率为91.83%。

The nanoemulsion system can realize the transportation and transfer of biological active molecules, and solve the problems of instability, easy oxidation and low bioavailability. In this study, the preparation of beta carotene nano emulsion by ultrasonic technology, the compound of soybean protein and phosphatidylcholine was used as Emulsion phase, sunflower seed oil was used as oil phase. The composition of the nano emulsion of soybean protein and phosphatidylcholine and the optimal proportion of optimal nano emulsion ultrasonic preparation process was determined by the response surface, the optimization of soybean protein addition was 1.48%, soybean phosphatidylcholine addition was 0.20%, ultrasonic power was 500 W, ultrasonic time was 9 min, under this condition, the average particle size was 282.4 nm, TSI was 3.10 and the yield of emulsion was 91.83%.