期刊论文

中文

现代食品科技

1673-9078

2022

38

12

74-83

10.13982/j.mfst.1673-9078.2022.12.0610

2019ABA105:湖北省技术创新专项重大项目 2020HBSQGDKFA01:农产品加工与转化湖北省重点实验室开放课题

本校为第一机构

通过自组装方法制备了十聚甘油单油酸酯（DGMO）与酪蛋白酸钠（Na Cas）的复合物，以粒径、PDI和Zeta-电位为评价指标，探究了两者质量比对Na Cas-DGMO复合物的影响，并通过荧光光谱、紫外-可见分光光度计、傅里叶红外光谱对复合物进行表征，同时考察了Na Cas-DGMO复合物的p H值、盐离子耐受性及米糠油水包油乳液乳化性质。结果表明：Na Cas与DGMO质量比1:2、80℃反应1 h能获得稳定复合物，粒径为238.10 nm,PDI为0.27；浊度实验表明Na Cas-DGMO复合物能稳定存在，荧光光谱和FT-IR表明Na Cas与DGMO通过疏水相互作用结合，同时两者相互作用导致Na Cas的表面疏水性增强（319.46增至596.45）;Na Cas...

Decaglycerol monooleate (DGMO)-sodium caseinate (NaCas) complex was prepared by the self-assembly method. The particle size, polydispersity index (PDI), and zeta potential were used as indexes to investigate the effect of mass ratio of NaCas-to-DGMO on the complex. Furthermore, fluorescence spectroscopy, UV-Vis spectrophotometry, and Fourier transform infrared spectroscopy (FTIR) were used to characterize the NaCas-DGMO complex. The properties of the NaCas-DGMO complex, such as stability against pH and salts, and emulsifying property of soybean...