Effects of Several Natural Macromolecules on the Stability and Controlled Release Properties of Water-in-Oil-in-Water Emulsions
Effects of Several Natural Macromolecules on the Stability and Controlled Release Properties of Water-in-Oil-in-Water Emulsions
复制标题
几种天然高分子对水包油包水乳剂稳定性和控释性能的影响
DOI：
10.1021/acs.jafc.6b00956
复制
发表时间：
2016-05-18
影响因子：
6.1
通讯作者：
Li, Xiuting
中科院分区：
文献类型：
--
作者：
Li, Jinlong;Shi, Yiheng;Li, Xiuting
水包油包水（W/O/W）乳液是有效的。用于包埋的载体，活性化合物的应用，但受到其热力学不稳定性和快速释放特性的限制。分别在内、外水相中加入牛血清白蛋白、乳清蛋白分离物、乳清蛋白水解物、酪蛋白酸钠、羧甲基纤维素钠、鱼胶、苹果果胶、阿拉伯胶、卡拉胶和羟丙基壳聚糖，考察它们对W/O/W型乳剂物理稳定性和控释性能的影响。天然大分子在内、外水相中的作用不同，取决于大分子的结构和质量分数。天然高分子的加入强化了乳液的界面，提高了乳液的物理稳定性。提高稳定性的天然大分子通常不会提高控释。因此，当向W/O/W乳液中添加天然大分子时，需要考虑这些性质之间的平衡。
Water-in-oil-in-water (W/O/W) emulsions are effective. vehicles for embedding, application of active compounds but limited by their thermodynamic instability and rapid release properties. The present study added bovine serum albumin, whey protein isolate, whey protein hydrolysate, sodium caseinate, carboxymethylcellulose sodium, fish gelatin, apple pectin, gum arabic, iota-carrageenan, and hydroxypropyl chitosan separately to the internal or external aqueous phase to investigate their effects on the physical stabilities and controlled release properties of W/O/W emulsions. The effects of the natural macromolecules in the internal and external aqueous phases were different and depended upon the macromolecule structure and its mass fraction. The addition of the natural macromolecule strengthened the interfaces of emulsions, which improved the physical stability. The natural macromolecules that improved the stability often did not improve controlled release. Therefore, the balance between these properties needs to be considered when adding natural macromolecules to a W/O/W emulsion.