玉米醇溶蛋白-多酚纳米颗粒对Pickering乳液稳定性的调控
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摘要
pickering乳液由于具有良好的稳定性备受食品行业青睐。玉米醇溶蛋白纳米颗粒(Zein Nanoparticles,ZNPs)作为Pickering乳液的一种新型乳化剂,具有公认安全、生物可降解、来源广泛等优势。多酚具有良好的抗氧化活性,它能与玉米醇溶蛋白(zein)相互作用形成玉米醇溶蛋白-多酚纳米颗粒(Zein-Polyphenol Nanoparticles,ZPNPs),调控其自组装行为。文中主要对ZPNPs的制备方法和机理进行了综述,并分析了这种纳米颗粒对乳液稳定性的影响,结果发现ZPNPs能提高pickering乳液的抗氧化能力,增加乳液体系的稳定性,这为乳液食品的发展提供了新思路。
Pickering emulsion has been favored by food industries for its good stability over the years. Zein nanoparticles as a new emulsifier for Pickering emulsion are generally recognized as safe,biodegradable and have abundant resources. Polyphenols have strong antioxidant activities and can interact with zein to form zein-polyphenol nanoparticles( ZPNPs) to regulate their self-assembly behavior. The preparation methods and mechanisms of ZPNPs were reviewed,and the effects of ZPNPs on the stability of the emulsion were analyzed. It was found that ZPNPs can improve the antioxidant capacity and stability of Pickering emulsion,and this review was expected to provide new ideas for developing emulsion foods.
Pickering emulsion has been favored by food industries for its good stability over the years. Zein nanoparticles as a new emulsifier for Pickering emulsion are generally recognized as safe,biodegradable and have abundant resources. Polyphenols have strong antioxidant activities and can interact with zein to form zein-polyphenol nanoparticles( ZPNPs) to regulate their self-assembly behavior. The preparation methods and mechanisms of ZPNPs were reviewed,and the effects of ZPNPs on the stability of the emulsion were analyzed. It was found that ZPNPs can improve the antioxidant capacity and stability of Pickering emulsion,and this review was expected to provide new ideas for developing emulsion foods.
引文
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[24] VEHRING R. Pharmaceutical particle engineering via spray drying[J]. Pharmaceutical Research,2008,25(5):999-1 022.
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[28]蒋姗姗.玉米醇溶蛋白微粒的制备工艺研究[D].杭州:浙江大学,2017.
[29]朱雨晴,刘伟,陈兴,等.食品级皮克林乳液的稳定机制及稳定性研究进展[J].食品工业科技,2018,7:315-322.
[30]陈洪龄,吴玮.颗粒稳定乳液和泡沫体系的原理和应用(Ⅰ)———Pickering乳液的稳定机制和影响因素[J].日用化学工业,2013,43(1):10-15.
[31] WANG Yonghui,WAN Zhili,YANG Xiaoquan,et al.Colloidal complexation of zein hydrolysate with tannic acid:Constructing peptides-based nanoemulsions for alga oil delivery[J]. Food Hydrocolloids,2016,54:40-48.
[32]王永辉.玉米蛋白肽基食品胶体输送体系的构建及应用[D].广州:华南理工大学,2016.
[33]朱美如,潘贯珠.玉米醇溶蛋白-芦丁复合纳米颗粒制备Pickering乳液及其特性研究[J].粮食与油脂,2018,31(5):43-47.
[34] TAVERNIER I,WIJAYA W,MEEREN PVD,et al.Food-grade particles for emulsion stabilization[J]. Trends in Food Science and Technology,2016,50:159-174.
[35] ZOU Yuan,ZHONG Jingjing,PAN R,et al. Zein/tannic acid complex nanoparticles-stabilised emulsion as a novel delivery system for controlled release of curcumin[J]. International Journal of Food Science and Technology,2017,52(5):1 221-1 228.
[36]江存,曾有兰,丁志义,等.环境响应型Pickering乳液的研究进展[J].胶体与聚合物,2016,2:78-81.
[37] NAOMIE H,ALEJANDROG M,AMANDAJ W,et al.Potential food applications of edible oil organogels[J].Trends in Food Science and Technology,2009,20(10):470-480.
[38] ADELMANN H,BINKS BP,MEZZENGA R. Oil powders and gels from particle-stabilized emulsions[J].Langmuir the Acs Journal of Surfaces and Colloids,2012,28(3):1 694-1 697.
[39]田怀香,卢卓彦,胡静.食品级皮克林乳液制备及应用研究进展[J].中国食品学报,2018,18(1):225-232.
[2] ZOU Yuan,GUO Jian,YIN Shouwei,et al. Pickering emulsion gels prepared by hydrogen-bonded zein/tannic acid complex colloidal particles[J]. Journal of Agricultural and Food Chemistry,2015,63(33):7 405-7 414.
[3]黎亢抗.玉米醇溶蛋白纳米粒子的制备及其抗菌膜材料的研究[D].广州:华南理工大学,2013.
[4] OU S,KWOK KC,KANG Y. Changes in in vitro digestibility and available lysine of soy protein isolate after formation of film[J]. Journal of Food Engineering,2004,64(3):301-305.
[5] PICKERING SU,Pickering:Emulsions. Journal of the Chemical Society[J]. Faraday Transactions. 1907,91:2 001-2 021.
[6]杜冠华,王稳航. Pickering乳化技术及其在食品中的应用[J].食品工业,2016,4:241-244.
[7]王丽娟.玉米醇溶蛋白胶体颗粒的制备及应用研究[D].广州:华南理工大学,2014.
[8] ZHANG Yong,CUI Lili,LI Feng,et al. Design,fabrication and biomedical applications of zein-based nano/microcarrier systems[J]. International Journal of Pharmaceutics,2016,513(1-2):191-210.
[9] SHUKLA R,CHERYAN M. Zein:the industrial protein from corn[J]. Industrial Crops and Products,2001,13(3):171192.
[10] ELZOGHBYA O,SAMY W M,ELGINDY N A. Proteinbased nanocarriers as promising drug and gene delivery systems[J]. Journal of Controlled Release,2012,161(1):38-49.
[11] HURTADO-LOPEZ P, MURDAN S. Formulation and characterisation of zein microspheres as delivery vehicles[J]. Journal Of Drug Delivery Science And Technology,2005,15(4):267-272.
[12] WANG Qin,WANG Jinfeng,GEIL PH,et al. Zein adsorption to hydrophilic and hydrophobic surfaces investigated by surface plasmon resonance[J]. Biomacromolecules,2004,5(4):1 356-1 361.
[13] HURTADO-LPEZA P, MURDANA S. Zein microspheres as drug/antigen carriers:a study of their degradation and erosion,in the presence and absence of enzymes[J]. Journal of Microencapsulation,2006,23(3):303-314.
[14] PATEL AR,VELIKOV KP. Zein as a source of functional colloidal nano-and microstructures[J]. Current Opinion in Colloid and Interface Science,2014,19(5):450-458.
[15] SHAHIDI F. Antioxidants in food and food antioxidants[J]. Die Nahrung,2000,44(3):158-163.
[16]刘夫国,马翠翠,王迪,等.蛋白质与多酚相互作用研究进展[J].食品与发酵工业,2016,42(2):282-288.
[17] BALASUNDRAM N,SUNDRAM K,SAMMAN S. Phenolic compounds in plants and agri-industrial by-products:Antioxidant activity,occurrence,and potential uses[J].Food Chemistry,2006,99(1):191-203.
[18] SHAHIDI F,AMBIGAIPALAN P. Phenolics and polyphenolics in foods,beverages and spices:Antioxidant activity and health effects-A review[J]. Journal of Functional Foods,2015,18:820-897.
[19] PATEL A R,HEUSSEN P C M,HAZEKAMP J,et al.Quercetin loaded biopolymeric colloidal particles prepared by simultaneous precipitation of quercetin with hydrophobic protein in aqueous medium[J]. Food Chemistry,2012,133(2):423-429.
[20] LIU Fuguo,MA Da,LUO Xiang,et al. Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol[J]. Food Hydrocolloids,2018,79:450-461.
[21] ZHONG Qixin,TIAN Huilin,ZIVANOVIC S. Encapsulation of fish oil in solid zein particles by liquid-liquid dispersion[J]. Journal of Food Processing and Preservation,2010,33(2):255-270.
[22] LU Ying,BENNICK A. Interaction of tannin with human salivary proline-rich proteins[J]. Archives of Oral Biology,1998,43(9):717-728.
[23] SIEBERT KARL J,TROUKHANOVA NATALIIA V. Nature of polyphenol-protein interactions[J]. Journal of Agricultural and Food Chemistry,1996,44(1):80-85.
[24] VEHRING R. Pharmaceutical particle engineering via spray drying[J]. Pharmaceutical Research,2008,25(5):999-1 022.
[25] XIAO Dan,ZHONG Qixin. In vitro release kinetics of nisin as affected by Tween 20 and glycerol co-encapsulated in spray-dried zein capsules[J]. Journal of Food Engineering,2011,106(1):65-73.
[26]林长春.超临界二氧化碳抗溶剂法制备玉米蛋白基纳米营养物[D].上海:上海交通大学,2010.
[27] HU Daode,LIN Changchun,LIU Liang,et al. Preparation,characterization,and in vitro release investigation of lutein/zein nanoparticles via solution enhanced dispersion by supercritical fluids[J]. Journal of Food Engineering,2012,109(3):545-552.
[28]蒋姗姗.玉米醇溶蛋白微粒的制备工艺研究[D].杭州:浙江大学,2017.
[29]朱雨晴,刘伟,陈兴,等.食品级皮克林乳液的稳定机制及稳定性研究进展[J].食品工业科技,2018,7:315-322.
[30]陈洪龄,吴玮.颗粒稳定乳液和泡沫体系的原理和应用(Ⅰ)———Pickering乳液的稳定机制和影响因素[J].日用化学工业,2013,43(1):10-15.
[31] WANG Yonghui,WAN Zhili,YANG Xiaoquan,et al.Colloidal complexation of zein hydrolysate with tannic acid:Constructing peptides-based nanoemulsions for alga oil delivery[J]. Food Hydrocolloids,2016,54:40-48.
[32]王永辉.玉米蛋白肽基食品胶体输送体系的构建及应用[D].广州:华南理工大学,2016.
[33]朱美如,潘贯珠.玉米醇溶蛋白-芦丁复合纳米颗粒制备Pickering乳液及其特性研究[J].粮食与油脂,2018,31(5):43-47.
[34] TAVERNIER I,WIJAYA W,MEEREN PVD,et al.Food-grade particles for emulsion stabilization[J]. Trends in Food Science and Technology,2016,50:159-174.
[35] ZOU Yuan,ZHONG Jingjing,PAN R,et al. Zein/tannic acid complex nanoparticles-stabilised emulsion as a novel delivery system for controlled release of curcumin[J]. International Journal of Food Science and Technology,2017,52(5):1 221-1 228.
[36]江存,曾有兰,丁志义,等.环境响应型Pickering乳液的研究进展[J].胶体与聚合物,2016,2:78-81.
[37] NAOMIE H,ALEJANDROG M,AMANDAJ W,et al.Potential food applications of edible oil organogels[J].Trends in Food Science and Technology,2009,20(10):470-480.
[38] ADELMANN H,BINKS BP,MEZZENGA R. Oil powders and gels from particle-stabilized emulsions[J].Langmuir the Acs Journal of Surfaces and Colloids,2012,28(3):1 694-1 697.
[39]田怀香,卢卓彦,胡静.食品级皮克林乳液制备及应用研究进展[J].中国食品学报,2018,18(1):225-232.