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測量應(yīng)用案例-20210210
閱讀：139 發(fā)布時間：2021-2-25| 提 供 商 | 美國布魯克海文儀器公司 | 資料大小 | 2.2MB |
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作者：Ming Changa; Yiwen Guoa; Zhongrong Jiangc; Longkai Shia; Tao Zhanga; Yandan Wanga; Mengyue Gonga; Tao Wanga; Ruixue Lina; Ruijie Liua; Yong Wangb; Qingzhe Jina; Xingguo Wanga
aState Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, 214000, China
bGuangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Science and Engineering Jinan University, Guangzhou, 510632, China
cTechnology Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, 610066, China
摘要：Food protein-stabilized with nanoemulsions were prepared by ultra-high pressure homogenization under appropriate homogenization condition, so as to improve the poor water solubility and instability of sea buckthorn pulp oil (SBPO). SBPO nanoemulsions stabilized by sodium caseinate (SC) and whey protein isolates (WPI) suggested good microstructures and rheological properties. SC-stabilized SBPO nanoemulsions system showed smaller mean particle size (<260 nm), lower Ke value (6.3–20.4%) and higher absolute value of zeta potential (55.70–67.20mV) over various pH (3–9), salinity (0–200 mM), temperature (20–80 °C). The SC-stabilized SBPO nanoemulsions showed no significantly increase in droplet size over 30 days at 4 °C and 25 °C, which proved it has good stability. The antioxidant activity of SC-stabilized SBPO nanoemulsions was evaluated by employing cellular antioxidant activity (CAA) model and the results showed good antioxidant activity. This study implied that protein-stabilized nanoemulsions are a promising carrier for extending the applications of SBPO as nutraceutical or functional dairy beverage.