乳清分离蛋白-阿拉伯胶分子内复合物制备共轭亚油酸微球及其稳定性分析

摘要

以乳清分离蛋白(whey protein isolation,WPI)-阿拉伯胶(gum arabic,GA)分子内复合物为乳化剂,采用乳化-溶剂挥发法制备共轭亚油酸(conjugated linoleic acid,CLA)微球.结果表明,溶剂挥发使CLA微球界面上的WPI-GA分子内复合物发生界面聚集,CLA微球界面发生塌陷皱缩,界面层变厚,提高了WPI-GA分子内复合物的乳化稳定性,可有效防止微球聚集和CLA溢出.当WPI-GA分子内复合物质量分数大于1%时,CLA微球具有良好的物理稳定性、冻干复溶性,呈现出高包封率和胃肠缓释性能.%In this paper, conjugated linoleic acid (CLA) microspheres stabilized with whey protein isolate (WPI)-gum arabic (GA) complex (WPI-GA ISCs) were prepared by the emulsification solvent evaporation method. The results showed that the solvent evaporation resulted in aggregation of WPI-GA complex and consequently shrinkage and collapse of the WPI-GA interface, contributing to the thicker layer. The emulsifying stability of WPI-GA ISCs was improved, thereby preventing particle aggregation and CLA leakage. When the concentration of WPI-GA ISCs was higher than 1%, the CLA microspheres had good physical stability and resolubility after freeze-drying with high efficiency of encapsulation and delivery in the gastrointestinal tract.