一种低黏度悬浮液体系的开发研究

doi:10.3969/j.issn.1001-1803.2021.02.009

摘要/Abstract

摘要：

为研发一种低黏度悬浮液体系,比较了结冷胶与K型卡拉胶、黄原胶、透明质酸、泊洛沙姆等溶液稳定剂互配在副干酪乳杆菌悬浮液中的应用,评价了这几种原料对溶液外观、口感、稳定性以及流变性能的影响。结果显示,加入0.03%以上结冷胶的溶液能够很好的悬浮副干酪乳杆菌,并且黏度很低,不会带来稠厚的口感,但流动性较差;而在结冷胶悬浮体系中加入适量透明质酸互配,能够形成流动性好、黏度低（η<100 mPa·s）、口感清爽且能够悬浮副干酪乳杆菌的体系。使用结冷胶与透明质酸复配可以形成低黏度悬浮体系以满足各类产品的开发。

关键词: 结冷胶, 透明质酸, 悬浮体系, 副干酪乳杆菌, 低黏度

Abstract:

In order to develop a low-viscosity suspension, gellan gum and solution stabilizers such as K-type carrageenan, xanthan gum, hyaluronic acid and poloxamer were applied in the suspension liquid of lactobacillus paracasei, and the effects of these materials on the appearance, taste, stability and rheological properties of the system were evaluated. The results showed that the presence of more than 0.03% of gellan gum could make lactobacillus paracasei well suspended, and the viscosity was very low, which would not induce the taste of thick, but had no flowability. However, the combination of gellan gum with hyaluronic acid could form a suspension of lactobacillus paracasei with good flowability, low viscosity （η<100 mPa·s） and crisp mouthfeel. The results showed that the low-viscosity suspension could be formed by the combination of gellan gum and hyaluronic acid to satisfy the development of various products.

Key words: gellan gum, hyaluronic acid, suspension, lactobacillus paracasei, low-viscosity

中图分类号:

TQ658

李劲峰,高鹰,宁科功,张秋霞,刘萍,伍鹏,李黎仙. 一种低黏度悬浮液体系的开发研究[J]. 日用化学工业, 2021, 51(2): 132-138.

LI Jin-feng,GAO Ying,NING Ke-gong,ZHANG Qiu-xia,LIU Ping,WU Peng,LI Li-xian. Development and research of a low-viscosity suspension[J]. China Surfactant Detergent & Cosmetics, 2021, 51(2): 132-138.

图/表 10

表1

表2

表3

表4

表5

表6

表7

表8

表9

表10

参考文献 20

[1]	Liang Jiawu, Gao Ying, Li Gang. Study on the effect of lactobacillus paracasei on periodontal disease[J]. Oral Care, 2016 (6) : 17-20.
[2]	Gao Ying, Ning Kegong, Cai Ying, et al. Selective inhibition of oral pathogens by lactobacillus paracasei[J]. Oral Care, 2016 (10) : 26-28.
[3]	Bancalari E, Montanari C, Levante A, et al. Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened caciotta-type cheese[J]. Food Research International, 10.1016/j.foodres. 2020. 109284.
[4]	Liu Sanbao, Guo Na, Zhu Guilan, et al. Gel and rheological characteristics of low acyl gellan gum-guar gum complex coacervates[J]. Farm Products Processing, 2019 (16) : 8-9.
[5]	Dai Ling, Liu Xinxing, Wang Xueqin, et al. Fluorescence spectrum characterization for sol-gel transition in gellan gum aqueoussolutions[J]. Acta Polymerica Sinica, 2010 (1) : 102-105.
[6]	Chen Qing, Zhou Taotao, Chen Hongmei, et al. Study on the gelation properties of low acyl and high acyl mixed acid gellan gels [J/OL]. Transactions of the Chinese Society for Agricultural Machinery, 2020.04.01. http://kns.cnki.net/kcms/detail/11.1964.s.20200331.1735.004.html.
[7]	Xu Yongtao, Tong Qunyi. Texture properties of high acyl gellan and k-carrageenan mixed gels[J]. Science and Technology of Food Industry, 2012,33(22) : 159-161.
[8]	Zhen Meixia, Zhu Yujing, Liu Bo. Study on the rheology of xanthan and synergistic interaction with konjac gum and other gum[J]. Science and Technology of Food Industry, 2016,37(8) : 303-306.
[9]	Xie Sandu, Chen Huiqin, Huang Zhenchao, et al. The rheological properties of hami melon concentrated juice based on mathematical model[J]. Beverage Industry, 2019 (6) : 10-14.
[10]	Meng Yuecheng, Hong Lunbo. Study on rheological behavior of gellan gum compound system[J]. Science and Technology of Food Industry, 2009,30(4) : 127-130.
[11]	Lwao T. Polymer solutions [M]. Beijing: Science Press, 2014,8:66-72.
[12]	Zhu Guilan, Tong Qunyi. Properties of gellan-carboxyl methyl cellulose mixed gels[J]. Food Science, 2014,35(19) : 115-118.
[13]	Zhao Jihua, Fang Jian. Colloid and interface chemistry [M]. Beijing: Chemical Industry Press, 2019,11:143-146.
[14]	Hassan C M, Peppas N A. Structure and applications of poly(vinyl alcohol) hydrogels produced by conventional cross linking or by freezing/thawing methods[J]. Adv. Polym. Sci., 2000,153:37-65.
[15]	Wang Fei, Bai Tongchun. Effect of Mg²⁺ on structure and physical chemistry properties of PVA/GG-Mg²⁺ composite hydrogels [J]. CIESC Journal, 2020,71(1) : 376-387.
[16]	Santos J, Alcaide-González M A, Trujillo-Cayado L A. Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein[J]. International Journal of Biological Macromolecules, 2020,153. pmid: 32165197
[17]	Zhe Cai, Ming Hong, Lei Xu, et al. Prevent action of magnoflorine with hyaluronic acid gel from cartilage degeneration in anterior cruciate ligament transection induced osteoarthritis[J]. Biomedicine & Pharmacotherapy. 2020:10.1016/j.biopha. 2019. 109733.
[18]	Han H, Li Y, Peng Z, et al. A soluplus/poloxamer 407-based self-nanoemulsifying drug delivery system for the weakly basic drug carvedilol to improve its bioavailability[J]. Nanomedicine: Nanotechnology, Biology and Medicine. 2020:10.1016/j.nano. 2020. 102199.
[19]	He Manjun, Zhang Hongdong, Chen Weixiao, et al. Polymer physics [M]. Shanghai: Fudan University Press, 1990: 67-69.
[20]	Zhu Shubin, Li Longwei, Lu Qiming, et al. Application of gellan gum in suspended beverage system[J]. Hunan Agricultural Sciences, 2011 (19) : 86-88.

实验组	w （K型卡拉胶） /%	w （结冷胶） /%	w （黄原胶） /%
1	0.03	0.03	0
2	0.03	0.06	0.02
3	0.03	0.09	0.04
4	0.06	0.03	0.02
5	0.06	0.06	0.04
6	0.06	0.09	0
7	0.09	0.03	0.04
8	0.09	0.06	0
9	0.09	0.09	0.02

实验组	w（结冷胶）/%	w（K型卡拉胶）/%	w（透明质酸）/%	w（泊洛沙姆）/%
1	0.06	0	0	0
2	0.06	0.01	0.05	0.20
3	0.06	0.02	0.10	0.40
4	0.07	0	0.05	0.40
5	0.07	0.01	0.10	0
6	0.07	0.02	0	0.20
7	0.08	0	0.10	0.20
8	0.08	0.01	0	0.40
9	0.08	0.02	0.05	0

组分	原料	w/%
加工助剂/甜味剂	甘油、山梨醇	10.0~20.0
防腐剂	山梨酸钾、苯甲酸钠	0.1~ 1.0
调理剂	氯化钙、柠檬酸、RH40	0.1~ 1.0
活性物	副干酪乳杆菌	1.0
调味剂	香精	0.1~ 1.0
水	去离子水	补至100

实验组	外观	口感	稳定性			常温1年	沉淀
实验组	外观	口感	48 ℃ 1月	40 ℃ 3月	冷热循环	常温1年	沉淀
1	流体	优	分层	稳定	分层	塑性凝胶	无
2	半流体	优	分层	分层	分层	塑性凝胶	无
3	弹性凝胶	良	稳定	稳定	分层	塑性凝胶	无
4	半流体	中	分层	分层	分层	塑性凝胶	无
5	弹性凝胶	中	分层	分层	分层	弹性凝胶	无
6	塑性凝胶	良	分层	分层	分层	塑性凝胶	无
7	弹性凝胶	良	稳定	稳定	分层	塑性凝胶	无
8	塑性凝胶	中	稳定	稳定	分层	塑性凝胶	无
9	塑性凝胶	差	分层	分层	分层	塑性凝胶	无

实验组	外观	口感	稳定性			常温1年	沉淀
实验组	外观	口感	48 ℃ 1月	40 ℃ 3月	冷热循环	常温1年	沉淀
1	半流体	优	稳定	稳定	稳定	塑性凝胶	无
2	流体	良	稳定	稳定	稳定	流体	无
3	流体	中	稳定	稳定	稳定	流体	无
4	流体	良	分层	分层	分层	流体	无
5	流体	中	分层	分层	分层	流体	无
6	塑性凝胶	优	分层	分层	分层	塑性凝胶	无
7	流体	中	分层	分层	分层	流体	无
8	塑性凝胶	优	分层	分层	分层	塑性凝胶	无
9	流体	良	分层	分层	分层	流体	无