【摘要】 文章采用高压微射流法制备了具有潜在活性成分的β-胡萝卜素纳米乳液，考察了不同加热时间对经三聚磷酸钠(STPP)修饰后的卵白蛋白(OVA)稳定的β-胡萝卜素乳液的稳定性和消化效果。结果表明，FT-IR光谱证实了磷酸基团与OVA的共价连接，自组装聚集体稳定的乳液有纳米级平均粒径，更小的PDI值，更高的表面绝对电势。流变学分析结果表明，自组装聚集体稳定的乳液具有更高的体系黏度，同时，受温度、盐离子等环境因素的影响较小，对β-胡萝卜素的保留率较高。此外，磷酸化卵白蛋白自组装聚集体稳定的β-胡萝卜素Pickering乳液具有较好的抗消化性能。该研究可以促进蛋白乳液在食品工业中的应用与发展。更多还原

【Abstract】 In this paper, β-carotene nanoemulsion with potential active components is prepared by high-pressure microfluidization method. The stability and digestion effects of different heating time on β-carotene emulsion stabilized by ovalbumin(OVA) that is modified by sodium tripolyphosphate(STPP) are investigated. The results show that FT-IR spectroscopy confirms the covalent connection of phosphate groups and OVA, and emulsion stabilized by self-assembled aggregate has nanoscale average particle size, smaller PDI value and higher surface absolute potential. The results of rheological analysis show that emulsion stabilized by self-assembled aggregate has higher system viscosity, and is less affected by environment factors such as temperature and salt ion, and the retention rate of β-carotene is higher. In addition, β-carotene Pickering emulsion stabilized by P-OVA self-assembled aggregate has good anti-digestibility. This study can promote the application and development of protein emulsion in the food industry.更多还原