低频高能超声辅助制备的麦麸水提物稳定的高内相乳液特性表征

Characterization of the stable high-internal phase emulsions properties of wheat bran water extract prepared using low-frequency high-energy ultrasound assisted preparation

中文关键词:  麦麸水提物  高内相乳液  流变性  乳液热稳定性

英文关键词:Wheat bran water extract  High internal phase emulsions  Rheological properties  Thermal stabilization properties of emulsion

中文摘要:

      为了考察麦麸水提物用作乳液稳定剂的应用价值，在此利用低频高能超声辅助强化麦麸中水溶性组分（蛋白、多糖、多酚）的制备，进一步将水提物用于稳定高内相乳液（油相质量分数75%），通过对乳液表面形态与微观结构观察、流变特性与热稳定性分析来考察麦麸水提物的应用价值。结果发现，相较于未经超声辅助制备的水提物（T0），超声处理10 min辅助制备的麦麸水提物（T10）在相同条件下（质量分数2% wt；pH 6.5）稳定的高内相乳液形态更加立体，且乳液表面的油光减少微观结构形态更加规则。流变特性指出，T10稳定的乳液的存储模量达到223 Pa，临界应变量达到3.98，其凝胶网络相互作用的强度达到253 Pa·s1/z；同时乳液表观剪切粘度、屈服应力和稠度系数也更高，这证明其具有更好的稳定性。此外，加热会提高乳液的凝胶强度。这些结果表明低频高能超声辅助制备的麦麸水提物具有优异的高内相乳液稳定性能，表明其在高油相食品体系（如蛋黄酱）和脂溶性营养素递送领域具有潜在应用价值。

英文摘要:

      To evaluate the application potential of wheat bran water extract as an emulsion stabilizer, we used low-frequency high-energy ultrasound to enhance the extraction of water-soluble components (proteins, polysaccharides, and polyphenols) from wheat bran. Then，We used the extract to stabilize high-internal phase emulsions with an oil phase mass fraction of 75%, and investigated its application value by observing emulsion surface morphology and microstructure, as well as analyzing rheological properties and thermal stability. The results show that, compared with the non-ultrasound-assisted extract (T0), the wheat bran water extract prepared with 10 min of ultrasound treatment (T10) stabilizes high-internal phase emulsions with a more three-dimensional morphology, reduced surface oiliness, and a more regular microstructure under identical conditions (mass fraction of 2%, pH 6.5). Rheological analysis reveals that T10-stabilized emulsions exhibit a storage modulus of 223 Pa, a critical strain of 3.98, and a gel network interaction strength of 253 Pa·s1/z. Additionally, these emulsions show higher apparent shear viscosity, yield stress, and consistency index, confirming their improved stability. Furthermore, heating enhances the gel strength of the emulsions. These findings demonstrate that low-frequency high-energy ultrasound assisted wheat bran water extract possess excellenthigh-internal phase emulsions stabilization performance, indicating its promising application potential in high-oil food systems (e.g., mayonnaise) and lipophilic nutrient delivery fields.