【摘要】 Pickering乳液因其稳定性好、生物相容性高和无表面活性剂的优势而备受关注.食品级颗粒乳化剂稳定的Pickering乳液作为具有生物活性物质的输送载体的研究相对较少.将玉米醇溶蛋白(Zein,Z)与魔芋葡甘聚糖(konjac glucomannan,K)通过不同质量比制备了一系列的复合颗粒以稳定Pickering乳液,并探究了Pickering乳液的储藏稳定性及其消化特性.结果表明:玉米醇溶蛋白/魔芋葡甘聚糖(Zein/konjac glucomannan,Z/K)复合颗粒能够稳定Pickering乳液,当质量比Z/K=2:1,4:3,1:1(w/w)时,复合颗粒稳定的Pickering乳液可稳定放置110天;荷载姜黄素的乳液经过1小时体外模拟胃消化和2小时的体外模拟肠消化,游离脂肪酸(free fatty acid,FFA)释放率以91.56±4.62%(玉米油)> 55.05±7.09%(Z/K复合颗粒稳定的Pickering乳液)> 46.87±5.56%(Tween20稳定的乳液)的顺序递减,姜黄素的生物利用度以5.87±0.94%(玉米油)<8.84±0.32%(Tween20稳定的乳液)<9.81±0.24%(Z/K复合颗粒稳定的Pickering乳液)的顺序逐渐增加. Z/K复合颗粒界面层的空间阻碍作用保护了Pickering乳液中的姜黄素.该研究将有助于蛋白质颗粒稳定的Pickering乳液物理化学特性的进一步研究,为口服功能性食品原料的应用提供理论依据.更多还原

【Abstract】 Pickering emulsions attracted tremendous attention since it was stable,bio-compatible and surfactant-free. Nevertheless,studies on food grade particle emulsifiers are limited to stabilize Pickering emulsions as carrier of bioactivator. In this paper,Zein/konjac glucomannan composite particles with various mass ratios of Zein/konjac glucomannan were prepared to stabilize Pickering emulsion. The storage stability of Pickering emulsions was investigated,as well as the protective effects of curcumin stability under digestion in simulated intestinal fluid. The results showed that Pickering emulsions stabilized by Z/K(Zein/konjac glucomannan,Z/K=2:1,4:3,1:1,w/w)composite particles could be self-stand in 110 days. After 1 hours digestion in simulated gastric fluid and 2 hours digestion in simulated intestinal fluid,the maximum magnitude of FFA release declined in the order bulk oil(91.56±4.62%)> Pickering high internal phase emulsions stabilized by Z/K composite particles(55.05±7.09%)> emulsion stabilized by Tween 20(46.87±5.56%),while the bioaccessibility of curcumin was on the increase from bulk oil(5.87±0.94%),emulsion stabilized by Tween 20(8.84±0.32%)to Pickering high internal phase emulsions stabilized by Z/K composite particles(9.81±0.24%). The steric hindrance of interface layer composed of Z/K composite particle could protect curcumin against UV irradiation and digestion in simulated intestinal fluid.The results will fill the gap between the physicochemical properties of protein particle-based Pickering emulsions and applications in the delivery of functional food ingredients.更多还原