DHA藻油纳米乳液制备及稳定性的研究

为提高DHA藻油在食品应用中的稳定性,本研究制备了一种新型的藻油双层纳米乳液.基于层层自组装原理,选用乳清分离蛋白(WPI)和阿拉伯胶(GA)分别作为纳米乳液的内层和外层包材,通过高压均质制备了 DHA藻油双层纳米乳液.对制备纳米乳液工艺参数进行考察,并探究其理化稳定性.结果表明:WPI质量分数为1.5％,GA质量分数...

Study On Preparation and Stability of DHA Algae Oil Nanoemulsion

In order to improve the stability of DHA algae oil in food applications, a new type of algae oil double-layer nanoemulsion was prepared in this study. Based on the principle of layer-by-layer self-assembly, whey protein isolate (WPI) and gum arabic (GA) were selected as the inner and outer packaging materials of the nanoemulsion, and the DHA algae oil bialayer nanoemulsion was prepared by high-pressure homogenization.The preparation process parameters of nanoemulsion were investigated, at the same time its physical and chemical stability was explored. The results showed that: the mass fraction of WPI was 1.5%, the mass fraction of GA was 2.5%, The volume ratio of the inner and outer emulsifiers was 3:7, the addition amount of DHA algae oil was 1.5%, and the homogenization pressure was 50 MPa for 3 cycles.At this time, the minimum particle size of the bialayer nanoemulsion was 354 nm, the polydispersity coefficient was 0.222, and the absolute value of the Zeta potential was higher than -25 mV. The thermal stability, freeze-thaw stability, salt tolerance, acid-base tolerance, and storage stability of the prepared emulsion were analyzed. The results showed that the bialayer emulsion exhibits high physical and chemical stability under the above-mentioned various environmental pressures.