奇亚籽胶包封β-胡萝卜素乳液凝胶的制备和性能

Preparation and stability study of gelatinous emulsion of β-carotene and chia seed

摘要:

本研究采用水提法以奇亚籽为原料提取天然的奇亚籽胶,它是从奇亚籽内部渗出的粘稠状胶体,具有很高的持水性,稳定性和乳化性。本研究以奇亚籽胶多糖基构建负载β-胡萝卜素的水包油乳液凝胶体系,傅里叶变换红外光谱(FT-IR)解析其理化性质,结合乳化稳定性评估它的乳化性能,调控环境因素测定乳液凝胶的稳定性。根据对油滴粒径大小测定,系统分析乳液凝胶在不同储存温度(25℃,50℃,80℃,100℃)、不同多糖浓度(3.0%,3.5%,4.0%,4.5%,5.0%)条件下的稳定性。结果表明,奇亚籽胶具有较高的黏度和良好的乳化活性,分子结构中丰富的羟基、羧基等官能团,可在油水界面形成致密膜层,有效稳定乳液。在低温储存时表现出较低的粒径增长速率和较高的包封率,研究结果表明奇亚籽胶具备的凝胶性和乳化性可以有效的包封β-胡萝卜素。

Abstract:

In this study, the water extraction method was used to extract natural chia seed gum, which is a viscous colloidal exuded from the inside of chia seeds, with high water holding capacity, stability and emulsification. In this study, an oil-in-water emulsion gel system loaded with β-carotene was constructed using chia gum polysaccharides, and its physicochemical properties were analyzed by Fourier transform infrared spectroscopy (FT-IR), and its emulsion properties were evaluated by emulsion stability, and the stability of emulsion gels was determined by regulating environmental factors. According to the determination of the particle size of the oil droplets, the stability of the emulsion gel under different storage temperatures (25℃,50°C, 80°C, 100°C) and different gel concentrations (3%, 3.5%, 4%, 4.5%, 5%) was systematically analyzed. The results showed that chia seed gum had high viscosity and good emulsifying activity, and the molecular structure was rich in hydroxyl groups, carboxyl groups and other functional groups, which could form a dense film layer at the oil-water interface and effectively stabilize the emulsion. The results showed that the gelatinization and emulsification properties of chia seed gum could effectively encapsulate β-carotene.