基于海藻酸自组装胶体粒子的制备及其乳化性能

Preparation and Emulsification Properties of Self-assembled Colloidal Particles Based on Alginic Acid

用海藻酸(ALG)和溶菌酶(Lys)静电自组装制备胶体粒子,用纳米粒度仪和透射电镜对其尺寸和形貌进行表征,研究了溶菌酶和海藻酸的质量比(WR)对胶体粒子性质的影响,得到了具有最佳WR的胶体粒子。胶体粒子具有球形结构,粒径约为143 nm。这种胶体粒子可二次组装在油水界面稳定水包油型Pickering乳液,研究了pH值和盐浓度对胶体粒子性质和乳化性能的影响。随着pH值的增大胶体粒子和乳液滴粒径均逐渐增大而乳化性能逐渐降低;随着盐浓度的提高胶体粒子和乳液滴的粒径先减小后增大,乳化性能先提高后降低。乳液均保留了一定的活性。

Self-assembled colloidal particles were prepared via electrostatic interaction between alginic acid(ALG) and lysozyme(Lys), and the effect of the mass ratio of lysozyme to alginic acid on the properties of colloidal particles was investigated in order to obtain colloidal particles at the optimal mass ratio. The size and morphology of colloidal particles were characterized by nanometer particle size analyzer and transmission electron microscope. The results show that the colloidal particles are spherical with particle size of about 143 nm. The colloidal particles can be assembled at the oil-water interface to stabilize the oil-in-water Pickering emulsion. The effects of p H value and salt concentration on the properties and the emulsifying properties of colloidal particles were investigated in detail. The results show that as the pH value increases, the colloidal particles and emulsion droplet size both gradually increase,and the emulsification performance gradually decreases;as the salt concentration increases the colloidal particles and emulsion droplet size first decreases and then increases, while the emulsification performance increases first and then decreases. The effect of pH and salt concentration on the activity of lysozyme in the emulsion was further investigated. It follows that the prepared emulsions are all active to a certain extent.