超声处理制备大豆油体复合乳液及运载<i>β</i>-胡萝卜素研究

王震霄; 廖一; 于佳晔; 齐宝坤; 王帅; IRINA Sergeeva; 李杨

doi:10.13386/j.issn1002-0306.2023110055

超声处理制备大豆油体复合乳液及运载β-胡萝卜素研究

Preparation of Soybean Oil Body Complex Emulsions by Ultrasonic Treatment and Transport of β-Carotene

摘要

摘要: 本研究以大豆油体为原料，将其作为乳化剂，通过超声技术制备大豆油体复合乳液，优化超声处理条件，并将油体复合乳液用于运载脂溶性生物活性物质。通过对乳液的理化性质研究，揭示超声处理增强油体复合乳液稳定性的机理并考察油体复合乳液对β-胡萝卜素的运载效果。结果表明，通过超声处理成功制备大豆油体复合乳液，乳液氧化稳定性和贮藏稳定性在功率为450 W（10 min）时最好，此时乳液平均粒径为1537 nm，液滴形状呈圆形且分布均匀。傅里叶变换红外光谱结果表明，超声引起的空化效应增加了湍流和剪切力等物理作用，使油体蛋白的多肽链部分打开，蛋白中的氢键网络发生重新排列，蛋白质二级结构发生改变：α-螺旋结构相对含量减少，β-折叠结构相对含量增多。电泳结果表明蛋白质亚基组成没有显著变化，但随着超声强度的增加，增强了外源蛋白在液滴界面的吸附。贮藏结果显示经过功率为450 W的超声处理可以抑制乳液中氧化产物的产生，提高乳液的氧化稳定性。通过超声处理可成功制备大豆油体-β-胡萝卜素乳液，其中在450 W条件下β-胡萝卜素的包封率最高（94.9%），且经过11 d室温贮藏后保留率为81.8%。本研究为大豆油体作为乳化剂运载脂溶性生物活性物质的应用提供参考。

Abstract: In this study, soybean oil bodies were used as raw materials and emulsifiers to prepare soybean oil body complex emulsions by ultrasonication, to optimise the ultrasonication conditions and to use the oil body complex emulsions for the transport of fat-soluble bioactives. The mechanism of ultrasonic treatment to enhance the stability of oil-body complex emulsions was revealed through the study of the physicochemical properties of the emulsions. The effect of oil-body complex emulsions on the transport of β-carotene was also examined. As a result, soybean oil body complex emulsion was successfully prepared by ultrasonication, and the oxidative and storage stability of the emulsion was best at a power of 450 W (10 min). At this time, the average particle size of emulsion was 1537 nm, and the shape of droplets was round and evenly distributed. The results of Fourier transform infrared spectroscopy indicated that the ultrasound-induced cavitation effect increased the physical forces, such as turbulence and shear forces. This caused partial unfolding of the protein polypeptide chains in oil bodies, leading to the rearrangement of hydrogen bond networks within the proteins. Consequently, the protein secondary structure changed: The relative content of α-helix structures decreased and the relative content of β-sheet structures increased. The electrophoresis results showed that there were no significant changes in the composition of protein subunits. But with the ultrasound intensity increased, the adsorption of extrinsic proteins at the droplet interface was enhanced. The results of storage stability showed that ultrasonic treatment (450 W) could inhibit the generation of oxidation products and improved the oxidation stability of emulsions. The soybean oil body-β-carotene emulsions could be successfully prepared by ultrasonic treatment, and the encapsulation rate of β-carotene was the highest (94.9%) at 450 W, and the retention rate was 81.8% after 11 days of room temperature storage. This study provides insights into the application of soybean oil bodies as emulsifiers for the delivery of fat-soluble bioactive substances.