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投稿时间：2023-08-04
投稿时间：2023-08-04
中文摘要: 以大米淀粉为原料，月桂酸（lauric acid，LA）为酯化剂，通过微波辅助合成月桂酸淀粉酯（lauric acid starch ester，LAS），并对LAS 的理化性质进行表征。以LAS 颗粒为乳化剂制备Pickering 乳液，研究乳液的乳化稳定性。以姜黄素为模型功能物质，研究LAS 制备的乳液对姜黄素的负载以及姜黄素Pickering 乳液的抗氧化特性和体外消化特性。结果表明：取代度不同，LAS 粒径不同，LAS 的三相接触角接近90°，表现出比原淀粉更强的疏水性。Pickering乳液稳定性试验结果表明，LAS 可形成稳定的Pickering 乳液，15 d 后仍保持较好的稳定性。制备姜黄素Pickering乳液，姜黄素包埋率达68.00%，DPPH 自由基和ABTS+自由基清除率均随着乳液添加量的增加而增加，表明乳液抗氧化性提高。体外消化试验表明，LAS 制备的Pickering 乳液在胃肠液中均会缓慢释放姜黄素。
中文关键词: 月桂酸 淀粉酯 微波 Pickering 乳液 姜黄素
Abstract:Lauric acid starch ester（LAS）was synthesized by microwave-assisted method with rice starch as raw material and lauric acid（LA）as esterifying agent，and the physicochemical properties of LAS were characterized. Pickering emulsion was prepared using LAS particles as emulsifier，and its emulsion stability was studied. Using curcumin as a model functional substance，the loading of curcumin in emulsions prepared by LAS and the antioxidant properties and in vitro digestion characteristics of curcumin-loaded Pickering emulsion were discussed. The results showed that the particle size of LAS was different with the degree of substitution，and the three-phase contact angle of LAS was close to 90°，indicating stronger hydrophobicity than the original starch. The stability study of Pickering emulsion found stable Pickering emulsion formed by LAS，which remained stable after 15 d.Curcumin-loaded Pickering emulsion was prepared，and the embedding rate of curcumin was 68.00%. Its scavenging ability for DPPH and ABTS+ free radicals increased with the increase of the emulsion added，suggesting improved oxidation resistance of the emulsion. In vitro digestion study showed that Pickering emulsion prepared by LAS would slowly release curcumin in gastrointestinal fluid.
文章编号：202409009 中图分类号： 文献标志码：
基金项目:辽宁省科学技术计划项目（2021JH2/10200021）
| 作者 | 单位 |
| 李佳楠1，李玉锋2，王小凤1，张一凡1，3，朱旻鹏1，3* | 1.沈阳师范大学粮食学院，辽宁沈阳 110034；2.味之源生物科技（辽宁）有限公司，辽宁沈阳 110042；3.沈阳市粮油深加工重点实验室，辽宁沈阳 110034 |
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