岩藻多糖对玉米醇溶蛋白稳定Pickering 乳液性能的影响 Effect of fucoidan on properties of zein-stabilized Pickering emulsions

为开发天然、可生物降解的食品级纳米颗粒作为Pickering乳液稳定剂，采用反溶剂沉淀法制备了玉米醇溶蛋白颗粒分散液,并与岩藻多糖(Fuc)溶液混合,制备玉米醇溶蛋白/Fuc纳米颗粒（ZFNPs），测定了ZFNPs的平均粒径、Zeta-电位、微观结构、红外光谱及接触角。以ZFNPs和含虾青素橄榄油为原料制备了Pickering乳液，考察了Pickering乳液的储存稳定性、流变特性、热稳定性、pH稳定性和体外消化特性。结果表明：ZFNPs的平均粒径大于玉米醇溶蛋白的，随着Fuc添加量的增加，ZFNPs的Zeta-电位由正转为负；ZFNPs表面呈多糖附着蛋白结构，主要通过氢键和静电相互作用进行结合；玉米醇溶蛋白质量浓度为2 g/100 mL、Fuc与玉米醇溶蛋白质量比为1∶ 1时制备的ZFNPs 具有较好的乳化性能，可形成稳定的Pickering乳液（油相体积分数30%），该乳液具有良好的热稳定性和耐酸性能，体外模拟消化后游离脂肪酸释放率达到79.5%且高于相应的含虾青素橄榄油的；Pickering乳液油相体积分数对其流变性能有明显影响。综上，Fuc提高了玉米醇溶蛋白Pickering乳液的稳定性。 To develop natural and biodegradable food-grade nanoparticles as stabilizers for Pickering emulsions, zein particle dispersions were prepared using the anti-solvent precipitation method, and then mixed with fucoidan to prepare zein/fucoidan nanoparticles (ZFNPs). The average particle size, Zeta-potential, microstructure, infrared spectrum, and contact angle of ZFNPs were determined. Pickering emulsions were prepared using ZFNPs and astaxanthin-containing olive oil as raw materials, and the storage stability, rheological properties, thermal stability, pH stability, and in vitro digestion characteristics of the Pickering emulsions were investigated. The results showed that the average particle size of ZFNPs was larger than that of zein, and as the amount of fucoidan increased, the Zeta-potential of ZFNPs changed from positive to negative. The surface of ZFNPs exhibited a polysaccharide-attached protein structure, bound primarily through hydrogen bonds and electrostatic interactions. ZFNPs prepared with a zein mass concentration of 2 g/100 mL and a fucoidan to zein mass ratio of 1∶ 1 exhibited good emulsifying properties and could form stable Pickering emulsions (with oil phase volume fraction 30%). These emulsions had good thermal stability and acid resistance, with a free fatty acid release rate of 79.5% after in vitro stimulated digestion, which was higher than that of the corresponding astaxanthin-containing olive oil. The oil phase volume fraction of the Pickering emulsion significantly affected its rheological properties. In conclusion, fucoidan enhanced the stability of zein-stabilized Pickering emulsions.