负载碳酸钙的水包油包固乳液稳定性及相互作用研究

Research on the stability and interaction of CaCO3-loaded solid-in-oil-in-water emulsion

碳酸钙由于分散稳定性差,很难在食品基质中传递。水包油包固(solid-in-oil-in-water,S/O/W)三相载体乳液作为食品营养素的载体,具有制备成本低、工艺简单等优点。为提高碳酸钙在液态食品中的分散稳定性,实现较高品质利用,该文以黄原胶(xanthan gum,XG)和海藻酸丙二醇酯(propylene glycol alginate,PGA)复凝聚为水相,精制猪油为油相,通过高速剪切分散构建负载碳酸钙的S/O/W钙-脂质乳液,考察PGA和XG复凝聚的界面活性和相互作用,研究不同配比PGA-XG复合物制备乳液的物理稳定性、Zeta电位、表观黏度、粒径分布及微观结构。结果表明,PGA与XG以氢键的方式产生相互作用,复凝聚后显著降低了XG在油水界面的表面张力;m(PGA)∶m(XG)=4∶6时,乳液Zeta电位为(-43.3±0.1)mV,平均粒径为(1.59±0.08)μm,有较好的物理稳定性和流变学特性,碳酸钙位于油相内部。该研究结果可丰富构建S/O/W传递系统理论,为开发新型营养素输送载体提供参考。

Calcium carbonate is difficult to deliver in food systems due to its poor dispersion stability.Solid-in-oil-in-water(S/O/W)emulsion as the carrier of food nutrients has the advantages of low cost and simple preparation.In this study,the complex of xanthan gum(XG)and propylene glycol alginate(PGA)was used as the W phase and refined lard was used as the O phase to construct CaCO3 loaded S/O/W calcium-lipid emulsions by high-speed shearing dispersion.The interfacial activity and interaction of the PGA-XG complex were investigated.The physical stability,zeta potential,apparent viscosity,particle size distribution,and microstructure of the emulsions prepared by different proportions of the PGA-XG complex were studied.Results showed that there was hydrogen bond interaction between PGA and XG,and the complex significantly reduced the surface tension of XG at the oil-water interface.When the mass ratio of PGA to XG was 4:6,the emulsion had good physical stability and rheological properties with a zeta potential of(-43.3±0.1)mV and an average particle size of(1.59±0.08)μm.Calcium carbonate was located inside the O phase.The research results enrich the theory of the S/O/W delivery system and provide a reference for the development of novel nutrient delivery carriers.