藜麦蛋白/低酰基结冷胶高内相Pickering乳液的制备及 稳定性研究

doi:10.3969/j.issn.2097-2806.2026.08.004

摘要/Abstract

摘要：

为了提高藜麦蛋白在递送系统的开发和应用，该研究开发了一种基于藜麦蛋白/低酰基结冷胶复合物的高内相Pickering乳液（High internal phase Pickering emulsion，HIPPEs），并评估其作为疏水活性成分递送系统的潜力。通过构建复合物，系统研究pH=6~8对其浊度、Zeta电位和接触角等理化性质的影响。进一步将其用于稳定HIPPEs，通过粒径及其分布、乳化指数、宏观、微观结构分析和物理稳定性等指标评价乳液性能。研究表明，pH=6~8时，随着pH值的升高复合物的浊度降低（0.51~0.39），负电位升高（-35.13~-40.17 mV）、接触角增加（78.30°~83.70°）。与单一藜麦蛋白相比，复合物（pH=6~8）稳定的乳液具有更小且均一的粒径（10.50~6.04 μm）、较高的负Zeta电位（-33.63~-41.27 mV）、更高的乳化活性指数（26.06~34.77 m²/g）、乳化稳定性（63.32~75.88 min）和物理稳定性。因此，藜麦蛋白/低酰基结冷胶复合物能显著提高乳液的稳定性，并且pH值会影响乳液稳定性，在pH=6~8时，随着pH值的升高乳液稳定性增强。

关键词: 藜麦蛋白, 低酰基结冷胶, 复合物, 高内相Pickering乳液

Abstract:

To enhance the application of quinoa protein in delivery systems, a complex constructed with quinoa protein and low-acyl gellan gum was employed to stabilize high internal phase Pickering emulsions （HIPPEs）. The potential of such HIPPEs for delivering hydrophobic active ingredients was evaluated. The results showed that as pH was increased from 6.0 to 8.0, the turbidity of the complex decreased from 0.51 to 0.39, the ζ-potential decreased from -35.13 mV to -40.17 mV, and the contact angle increased from 78.30° to 83.70°. It was shown that the properties of complex-stabilized HIPPEs were significantly improved compared with those stabilized by quinoa protein alone, showing smaller droplet sizes （10.50-6.04 μm）, higher negative ζ-potential （from -33.63 mV to -41.27 mV）, enhanced emulsifying activity index （EAI, 26.06-34.77 m²/g） and emulsifying stability index （ESI, 63.32-75.88 min）, and better storage stability. Therefore, by using this quinoa protein/low-acyl gellan gum complex as emulsion stabilizer, it was proved that the emulsion stability could be significantly enhanced and the pH could considerably influence the emulsion stability, with stability being enhanced as the pH increased within the range of 6-8. This work might provide theoretical basis for the development of novel emulsion stabilizers and quinoa protein-based delivery systems for hydrophobic active substances.

Key words: quinoa protein, low acyl gellan gum, complex, high internal phase Pickering emulsion

中图分类号:

O648

李玲丽, 王雨, 袁传勋, 金日生. 藜麦蛋白/低酰基结冷胶高内相Pickering乳液的制备及稳定性研究[J]. 日用化学工业（中英文）, 2026, 56(8): 999-1008.

Lingli Li, Yu Wang, Chuanxun Yuan, Risheng Jin. Preparation and stability study of high internal phase Pickering emulsions based on quinoa protein/low-acyl gellan gum[J]. China Surfactant Detergent & Cosmetics, 2026, 56(8): 999-1008.

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