卵白蛋白-羧甲基纤维素钠胶体颗粒对鱼油乳液的保护作用

Protective Effects of Ovalbumin-Sodium Carboxymethylcellulose Colloidal Particles on Fish Oil Emulsions

摘要:

【目的】研究负载姜黄素的卵白蛋白（OVA）-羧甲基纤维素钠（CMC）（OVA-CMC-Cur）胶体颗粒对鱼油乳液稳定性的影响。【方法】通过调控OVA与CMC的质量比和体系pH，制备不同的OVA-CMC-Cur胶体颗粒，并以此为稳定剂构建鱼油乳液，系统分析不同鱼油乳液的结构特征、稳定性及消化行为差异。【结果】当OVA与CMC质量比为2∶1时，OVA-CMC-Cur胶体颗粒稳定的鱼油乳液粒径较小；该颗粒能够在油水界面形成致密紧凑的界面膜，使鱼油乳液液滴分布更均匀。此外，OVA-CMC-Cur胶体颗粒稳定的鱼油乳液贮存稳定性和抗氧化活性较优，且当OVA与CMC质量比为2∶1时，鱼油乳液在模拟胃肠液中的稳定性得到了显著改善。【结论】OVA-CMC-Cur胶体颗粒可显著增强鱼油乳液的稳定性，为其在食品、制药领域的拓展应用提供了理论依据。

Abstract:

[Objective] This study aimed to investigate the impact of curcumin-loaded ovalbumin (OVA)-carboxymethylcellulose (CMC) (OVA-CMC-Cur) colloidal particles on the stability of fish oil emulsions.[Method] The OVA-CMC-Cur colloidal particles were prepared with OVA and CMC at varying mass ratios and pH. The colloidal particles were then used as the stabilizer to prepare fish oil emulsions. The structural characteristics, stability, and digestive behaviors of the emulsions were investigated.[Result] At the OVA-CMC mass ratio of 2∶1, the OVA-CMC-Cur particle-stabilized fish oil emulsions exhibited smaller particle sizes. These particles formed a dense, compact interfacial film at the oil-water interface, resulting in more uniform emulsion droplets. Furthermore, the OVA-CMC-Cur particle-stabilized fish oil emulsions demonstrated enhanced storage stability and antioxidant activity. Notably, when the OVA-CMC mass ratio was 2∶1, the fish oil emulsions exhibited significantly improved stability in simulated gastrointestinal fluids.[Conclusion] OVA-CMC-Cur colloidal particles significantly enhance the stability of fish oil emulsions, which provides a theoretical basis for their applications in the food and pharmaceutical fields.