中国食品学报

负载姜黄素的Pickering乳液的制备、表征及释放动力学研究

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高斌 ¹ , 李家艳 ¹ , 史丽 ² , 卓玛央几 ¹ , 王雪峰 ¹ , 孙爱娣 ¹

中国食品学报 | 基础研究 2026,26(1): 96-108

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中国食品学报 | 基础研究 2026, 26(1): 96-108

负载姜黄素的Pickering乳液的制备、表征及释放动力学研究

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高斌¹, 李家艳¹, 史丽², 卓玛央几¹, 王雪峰¹, 孙爱娣¹

作者信息

^1.云南农业大学食品科学技术学院昆明 650201

^2.昆明医科大学第一附属医院内分泌科昆明 650032

Studies on Preparation， Characterization and Release Kinetics of Pickering Emulsion Loaded with Curcumin

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出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.009

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目的:姜黄素具有良好的生物活性，然而存在溶解性、稳定性、生物可及性差等问题，限制了其在食品加工中的应用。方法:以乳清分离蛋白(WPI)和大豆分离蛋白(SPI)为固体颗粒制备负载姜黄素的Pickering乳液，对其流变特性、微观结构、二级结构等进行表征，并进行体外模拟消化分析。结果:由WPI/SPI稳定的Pickering乳液对姜黄素具有较好的包埋率，为(74.33±3.3)%，且储藏稳定性良好。流变学特性表明，在低剪切力下Pickering乳液表现出良好的凝胶特性。微观结构显示，负载姜黄素的Pickering乳液为水包油型。傅里叶红外光谱显示，包埋姜黄素后Pickering乳液中的蛋白质二级结构相对含量通过氢键作用发生了改变。体外模拟消化结果表明，WPI/SPI稳定的Pickering乳液显著提高了姜黄素的生物可及性(从12.60%到34.31%)和抗氧化活性，且姜黄素的体外释放符合零级动力学模型。结论:以复合蛋白颗粒稳定的Pickering乳液具有较好的稳定性，可作为姜黄素的递送载体，提高其生物可及性，研究结果为姜黄素等生物活性成分的稳态化及其开发应用提供参考。

关键词

姜黄素 / Pickering乳液 / 结构特征 / 生物可及性 / 释放动力学

Abstract

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Objectives: Curcumin has good biological activity， but its application in food is limited because of its poor solubility， stability and bioaccessibility. Methods: Curcumin loaded Pickering emulsion was prepared by using whey protein isolate (WPI) and soy protein isolate (SPI) as solid particles. The rheological properties， microstructure and secondary structure of the emulsions were characterized and simulated digestion in vitro. Results: The Pickering emulsion stabilized by WPI / SPI had a good embedding rate of curcumin， with a maximum of 74.33%， and had good storage stability. The rheological properties show that the Pickering emulsion exhibits good gel properties under low shear force. The microstructure showed that the curcumin-loaded Pickering emulsion was oil-in-water type. The Fourier results showed that the relative content of protein secondary structure in Pickering emulsion was changed by hydrogen bonding after embedding curcumin. In vitro digestion results showed that WPI/SPI stabilized Pickering emulsion significantly improved the bioaccessibility (from 12.60% to 34.31%) and antioxidant activity of curcumin， and the release of curcumin in vitro conformed to the zero-order kinetic model. Conclusions: The Pickering emulsion stabilized by composite protein particles has good stability and can be used as a delivery carrier of curcumin to improve its bioaccessibility and further provide a reference basis for the stabilization， development and application of curcumin and other bioactive components.

Key words

curcumin / Pickering emulsion / structural characterization / bioaccessibility / release kinetics

引用本文

高斌, 李家艳, 史丽, 卓玛央几, 王雪峰, 孙爱娣. 负载姜黄素的Pickering乳液的制备、表征及释放动力学研究. 中国食品学报, 2026 , 26 (1) : 96 -108 . DOI: 10.16429/j.1009-7848.2026.01.009

. Studies on Preparation， Characterization and Release Kinetics of Pickering Emulsion Loaded with Curcumin[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 96 -108 . DOI: 10.16429/j.1009-7848.2026.01.009

基金

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国家自然科学基金地区项目
云南省农业联合专项重点项目
云南省科学技术学会第三届青年科技人才托举工程项目
国家自然科学基金项目
云南省科技厅科技计划项目
云南省“兴滇英才支持计划”青年人才专项

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2026年第26卷第1期

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文章信息

doi: 10.16429/j.1009-7848.2026.01.009

接收时间：2025-02-03
首发时间：2026-05-27
出版时间：2026-01-31

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收稿日期：2025-02-03

基金

国家自然科学基金地区项目

云南省农业联合专项重点项目

云南省科学技术学会第三届青年科技人才托举工程项目

国家自然科学基金项目

云南省科技厅科技计划项目

云南省“兴滇英才支持计划”青年人才专项

作者信息

^1.云南农业大学食品科学技术学院昆明 650201

^2.昆明医科大学第一附属医院内分泌科昆明 650032

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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