蛋黄浆质-碳酸钙Pickering乳液制备研究

doi:10.3969/j.issn.2097-2806.2026.03.003

摘要/Abstract

摘要：

针对纳米碳酸钙在液态食品体系中存在的分散稳定性差、生物利用率低等问题，文章创新性地采用蛋黄浆质作为乳化剂构建Pickering乳液体系。通过系统研究蛋黄浆质稀释比例、油相比例、超声处理等因素对Pickering乳液稳定性的影响规律，采用正交试验优化乳液制备参数。实验结果表明：蛋黄浆质以1∶4稀释，蛋黄浆质溶液与油相体积比为1∶4，在140 W超声功率下处理10 min时，制备乳液最稳定，可形成稳定的W/O型乳液。当碳酸钙添加量为乳液总质量的10%时，乳液体系仍保持较好的稳定性。该研究构建的乳液体系为开发高生物利用度的液态补钙食品提供了创新性解决方案，在功能性食品工业领域具有重要应用价值。

关键词: 蛋黄浆质, 碳酸钙, Pickering乳液, 油相比例

Abstract:

To solve the problems of poor dispersion stability and low bioavailability of nano-calcium carbonate in liquid food, in this work, egg yolk plasma was used as an emulsifier to prepare a Pickering emulsion. Those factors influencing emulsion stability, including the dilution ratio of egg yolk plasma with water, the volume ratio of egg yolk plasma to oil phase, and ultrasonic conditions, were systematically investigated and optimized by orthogonal experiments. The results showed that a highly stable W/O emulsion could be obtained at the dilution ratio of 1∶4 （egg yolk plasma∶water, V/V） and the volume ratio of egg yolk plasma to oil phase of 1∶4 under ultrasonic treatment at 140 W for 10 min. The emulsion added with calcium carbonate remained stable even when the amount of CaCO₃ approached 10% of the total mass. This work could provide a novel approach for developing liquid calcium supplements with high bioavailability, indicative of great application value in functional food industry.

Key words: egg yolk plasma, calcium carbonate, Pickering emulsion, oil phase ratio

中图分类号:

TQ658

刘晓蓓,李梓晗,裴刘军,王际平,王宁. 蛋黄浆质-碳酸钙Pickering乳液制备研究[J]. 日用化学工业（中英文）, 2026, 56(3): 293-301.

Xiaobei Liu,Zihan Li,Liujun Pei,Jiping Wang,Ning Wang. Study on the preparation of Pickering emulsion stabilized with egg yolk plasma-calcium carbonate[J]. China Surfactant Detergent & Cosmetics, 2026, 56(3): 293-301.

图/表 14

图1

图2

图3

图4

图5

表1

表2

表3

图6

图7

图8

图9

图10

图11

参考文献 32

[1]	刘倩, 常霞, 单杨, 等. 功能型Pickering乳液研究进展[J]. 中国食品学报, 2020, 20 (11) : 279-293.
[2]	Ma Qin, Bu Xianpan, Nie Chunling, et al. Impact of interactions between peanut protein isolate and cellulose nanocrystals on the properties of Pickering emulsions: Rheological properties and physical stabilities[J]. International Journal of Biological Macromolecules, 2023, 233: 123527.
[3]	姚先超, 钟庆旭. 木薯淀粉硬脂酸复合纳米颗粒的表征及其Pickering乳液稳定性分析[J]. 食品科学, 2023, 44 (16) : 61-70.
[4]	王楠, 马燕, 王乐, 等. 基于乳液的植物多酚封装体系及其在食品工业中应用的研究进展[J]. 食品工业科技, 2024, 45 (7) : 352-359.
[5]	张志慧, 李雨凝, 张光耀, 等. 不同质量比的火麻仁分离蛋白与黄原胶复合物对乳液凝胶稳定性的影响[J]. 食品研究与开发, 2023, 44 (17) : 1-7.
[6]	Gao Yin, Lin Dehui, Peng Haonan, et al. Low oil Pickering emulsion gels stabilized by bacterial cellulose nanofiber/soybean protein isolate: An excellent fat replacer for ice cream[J]. International Journal of Biological Macromolecules, 2023, 247: 125623.
[7]	刘树萍, 彭秀文, 张佳美, 等. 大豆分离蛋白与茶多酚稳定的高内相Pickering乳液替代脂肪对肉丸品质的影响[J]. 食品工业科技, 2024, 45 (6) : 59-66.
[8]	Zhang Yin, Wang Haitao, Hou Yitong, et al. Pickering emulsion stabilized by gliadin nanoparticles for astaxanthin delivery[J]. Journal of Food Engineering, 2023, 345: 111417.
[9]	杨海燕, 金永国, 孙秀秀, 等. 添加不同水平NaCl对蛋黄浆质凝胶性的影响研究[J]. 现代食品科技, 2018, 34 (8) : 165-171.
[10]	Li Teng, Zhong Qixin, Wu Tao. Effects of NaCl on the freezing-thawing induced gelation of egg yolk at pH 2.0-8.0 [J]. Food Biophysics, 2022, 17 (1) : 106-113.
[11]	陈雪. 低密度脂蛋白-银耳多糖复合物的制备、表征及抗氧化性研究[D]. 保定: 河北大学, 2021.
[12]	杨建荣, 刘嘉涵, 王跃猛, 等. 不同处理方法对蛋黄及其组分结构和性质的影响研究进展[J]. 食品科学, 2023, 44 (15) : 368-378.
[13]	董鹏超, 吕博, 付洪玲, 等. 不同7S亚基组份的大豆蛋白纳米颗粒包埋β-胡萝卜素Pickering乳液研究[J]. 大豆科学, 2023, 42 (5) : 628-635.
[14]	Huang Funing, Liang Yaodong, He Yongjun. On the Pickering emulsions stabilized by calcium carbonate particles with various morphologies[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019, 580: 123722.
[15]	Tambe D E, Sharma M M. Factors controlling the stability of colloid-stabilized emulsions: I. An experimental investigation [J]. Colloid Interface Science. 1993, 157: 244-253.
[16]	Marto J, Nunes A, Martins A M, et al. Pickering emulsions stabilized by calcium carbonate particles: A new topical formulation[J]. Cosmetics, 2020, 7 (3) : 62-65.
[17]	Binks B P, Muijlwijk K, Koman H, et al. Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles[J]. Food Hydrocolloids, 2017, 63: 585-592.
[18]	刘香玲, 李真, 王金厢, 等. 大豆分离蛋白颗粒稳定的鲢鱼油Pickering乳液的制备及其性能表征[J]. 食品研究与开发, 2023, 44 (18) : 1-10.
[19]	李功伟, 张杰, 郝佳, 等. 负载碳酸钙的水包油包固乳液稳定性及相互作用研究[J]. 食品与发酵工业, 2024, 50 (5) : 142-148.
[20]	李鑫. 增稠剂对碳酸钙固体饮料冲调性及稳定性的影响[J]. 中国食品添加剂, 2021, 32 (5) : 54-59.
[21]	李玮. 壳聚糖微胶稳定的高内相乳液包埋类胡萝卜素对其稳定性和消化特性的影响[D]. 南京: 南京农业大学, 2019.
[22]	米思杰. 蛋黄颗粒高内相乳液体系构建及其对食品基质的稳态调控的研究[D]. 武汉: 华中农业大学, 2022.
[23]	汪晶晶. 卵黄系带稳定的高内相Pickering乳液及泡沫乳液的研究[D]. 沈阳: 沈阳师范大学, 2021.
[24]	吴超, 刘哲, 黑雪, 等. 含油量及蛋白颗粒浓度对高内相Pickering乳液及其3D打印特性的影响[J]. 食品科学, 2024, 45 (20) : 92-99.
[25]	孙媛媛, 秦志良, 梁世濠, 等. 基于不同分子结构的OSA淀粉构建Pickering乳液及其释放特性研究[J]. 食品工业科技, 2024, 45(24) : 68-74.
[26]	Zhang Weiyi, Zhang Yinghao, He Yifei, et al. Oil density and viscosity affect emulsion stability and destabilization mechanism[J]. Journal of Food Engineering, 2024, 366: 111864.
[27]	Liu Fu, Tang Chuanhe. Emulsifying properties of soy protein nanoparticles: Influence of the protein concentration and/or emulsification process[J]. Journal of Agricultural and Food Chemistry, 2014, 62 (12) : 2644-2654.
[28]	赵茹. 乳清蛋白/豌豆蛋白可溶性复合物制备及在乳液基递送体系中应用[D]. 长春: 吉林大学, 2024.
[29]	Wilson K, Hofmann A, Walker J M, et al. Centrifugation and ultracentrifugation[J]. Wilson and Walker’s Principles and Techniques of Biochemistry and Molecular Biology, 2018, 1 (2) : 424-453.
[30]	Ravera F, Dziza K, Santini E, et al. Emulsification and emulsion stability: The role of the interfacial properties[J]. Advances in Colloid and Interface Science, 2021, 288: 102344.
[31]	Tambe D E, Sharma M M. The effect of colloidal particles on fluid-fluid interfacial properties and emulsion stability[J]. Advances in Colloid and Interface Science, 1994, 52: 1-63.
[32]	Xie Zhenfeng, Wu Yi. Enhancing-epigallocatechin gallate thermal stability in emulsified oil droplets: Designing a thermal insulation interface for O/W emulsion[J]. Journal of Food Engineering, 2024, 375: 112065.

序列	A	B	C	D （空白）	CI/%
序列	A	B	C	D （空白）	热稳定性	冷藏稳定性	离心稳定性
1	1	1	1	1	30.75	35.37	45.66
2	1	2	2	2	26.45	34.20	43.42
3	1	3	3	3	30.48	35.52	45.73
4	2	1	2	3	26.23	31.40	40.45
5	2	2	3	1	23.72	28.21	38.34
6	2	3	1	2	26.53	30.28	40.50
7	3	1	3	2	23.46	28.92	36.59
8	3	2	1	3	20.80	24.54	33.41
9	3	3	2	1	17.53	22.33	30.12
k_A1	29.23	26.82	26.03	24.00
k_A2	25.50	23.66	23.40	25.48
k_A3	20.60	24.85	25.89	25.84
R1	25.89	9.47	7.87	5.52
k_B1	35.03	31.89	30.06	28.64
k_B2	29.96	28.98	29.31	31.13
k_B3	25.26	29.37	30.88	30.48
R2	29.30	8.73	4.73	7.49
k_C1	44.94	40.90	39.86	38.04
k_C2	39.76	38.39	38.00	40.17
k_C3	33.37	38.78	40.22	39.86
R3	34.69	7.53	6.68	6.39

差异源	项目	Ⅲ类平方和	自由度	均方	F	显著性
油相比例	热稳定性	112.392	2	56.196	19.749	0.048
	冷藏稳定性	143.149	2	71.574	14.210	0.066
	离心稳定性	201.306	2	100.653	25.304	0.038
超声时间	热稳定性	15.248	2	7.624	2.679	0.272
	冷藏稳定性	14.993	2	7.496	1.488	0.402
	离心稳定性	10.935	2	5.468	1.375	0.421
超声功率	热稳定性	13.068	2	6.534	2.296	0.303
	冷藏稳定性	3.715	2	1.858	0.369	0.731
	离心稳定性	8.535	2	4.267	1.073	0.482
误差	热稳定性	5.691	2	2.845
	冷藏稳定性	10.074	2	5.037
	离心稳定性	7.995	2	3.978