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投稿时间：2022-05-20
投稿时间：2022-05-20
中文摘要: 该文以热诱导法制备乳清分离蛋白（whey protein isolate，WPI）-苹果果胶（apple pectin，AP）复合纳米颗粒稳定的负载百里香精油（thyme essential oil，TEO）Pickering乳液，通过单因素试验考察WPI与AP质量比、颗粒质量浓度、热改性温度以及超声强度对负载TEO Pickering乳液包埋率和稳定性的影响。结果表明，当WPI与AP质量比1∶2、颗粒质量浓度2.7%、热改性温度80℃、超声强度4.35 W/cm2时，制备的乳液包埋率为（90.96±1.83）%，且具有良好的体系稳定性。抑菌试验结果表明，负载TEO Pickering乳液对金黄色葡萄球菌、单增李斯特菌和枯草芽孢杆菌均具有高度敏感抑菌作用。最后将负载TEO Pickering乳液应用于鲜切苹果保鲜中，结果表明，其显著抑制了鲜切苹果的腐烂和褐变。
Abstract:Athyme essential oil（TEO）-loaded Pickering emulsion stabilized with whey protein isolate（WPI）-apple pectin（AP）nanoparticle was prepared by thermal induction method in this study.The effects of WPI-to-AP mass ratio，particle mass concentration，thermal modification temperature，and ultrasonic intensity on the embedding rate and stability of TEO-loaded Pickering emulsion were investigated.The results showed that the Pickeringe mulsion prepared at the WPI-to-AP mass ratio of 1∶2，particle mass concentration of 2.7%，thermal modification temperature at 80℃，and ultrasonic intensity of 4.35 W/cm2had the embedding rate of（90.96±1.83）%and good stability.In addition，the results of inhibition tests showed that the TEO-loaded Pickering emulsion had strong inhibitory effects on Staphylococcus aureus，Listeria monocytogenes，and Bacillus subtilis.Finally，the TEO-loaded Pickering emulsion was applied for fresh-cut apples，which significantly inhibited the rotting and browning of fresh-cut apples.
keywords: whey protein isolate apple pectin Pickering emulsion embedding rate antibacterial preservation by coating
文章编号：202219001 中图分类号： 文献标志码：
基金项目:国家自然科学基金面上项目（32172258）；河南工业大学青年骨干教师培育计划
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