蛋黄浆质-碳酸钙Pickering乳液制备研究

doi:10.3969/j.issn.2097-2806.2026.03.003

Abstract

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

CLC Number:

TQ658

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.

Figures/Tables 14

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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

Study on the preparation of Pickering emulsion stabilized with egg yolk plasma-calcium carbonate

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水平	油相比例	超声时间/min	超声功率/W
1	1∶2	5	0
2	1∶3	10	140
3	1∶4	15	280