Abstract：
UNASSIGNED: To develop Antarctic krill oil emulsions with casein and whey protein concentrate (WPC) and study their physicochemical properties and storage stability.
UNASSIGNED: Emulsions were prepared by homogenisation and ultrasonication. The properties of the emulsions were investigated via ultraviolet ray spectroscopy, dynamic light scattering, confocal laser scanning microscope, sodium dodecyl sulphate-polyacrylamide gel electrophoresis, Fourier transform infra-red spectrometer, and fluorescence spectrum. Shelf life was predicted by the Arrhenius model.
UNASSIGNED: Casein- and WPC-krill oil emulsions were well formed; the mean particle diameters were less than 128.19 ± 0.64 nm and 158 ± 1.56 nm, the polymer dispersity indices were less than 0.26 ± 0.01 and 0.27 ± 0.01, and the zeta potential were around -46.88 ± 5.02 mV and -33.51 ± 2.68 mV, respectively. Shelf life was predicted to be 32.67 ± 1.55 days and 29.62 ± 0.65 days (40 °C), 27.69 ± 1.15 days and 23.58 ± 0.14 days (50 °C), 24.02 ± 0.15 days and 20.1 ± 0.08 days (60 °C).
UNASSIGNED: The prepared krill oil emulsions have great potential to become a new krill oil supplement.
UNASSIGNED: Emulsions were prepared by homogenisation and ultrasonication. The properties of the emulsions were investigated via ultraviolet ray spectroscopy, dynamic light scattering, confocal laser scanning microscope, sodium dodecyl sulphate-polyacrylamide gel electrophoresis, Fourier transform infra-red spectrometer, and fluorescence spectrum. Shelf life was predicted by the Arrhenius model.
UNASSIGNED: Casein- and WPC-krill oil emulsions were well formed; the mean particle diameters were less than 128.19 ± 0.64 nm and 158 ± 1.56 nm, the polymer dispersity indices were less than 0.26 ± 0.01 and 0.27 ± 0.01, and the zeta potential were around -46.88 ± 5.02 mV and -33.51 ± 2.68 mV, respectively. Shelf life was predicted to be 32.67 ± 1.55 days and 29.62 ± 0.65 days (40 °C), 27.69 ± 1.15 days and 23.58 ± 0.14 days (50 °C), 24.02 ± 0.15 days and 20.1 ± 0.08 days (60 °C).
UNASSIGNED: The prepared krill oil emulsions have great potential to become a new krill oil supplement.
摘要：
■开发具有酪蛋白和乳清蛋白浓缩物（WPC）的南极磷虾油乳液，并研究其理化性质和储存稳定性。
■通过均化和超声处理制备乳液。用紫外光谱法研究了乳液的性能,动态光散射,共聚焦激光扫描显微镜，十二烷基硫酸钠-聚丙烯酰胺凝胶电泳,傅里叶变换红外光谱仪,和荧光光谱。货架寿命由Arrhenius模型预测。
■酪蛋白和WPC磷虾油乳液形成良好；平均粒径小于128.19±0.64nm和158±1.56nm，聚合物分散指数分别小于0.26±0.01和0.27±0.01,ζ电位分别为-46.88±5.02mV和-33.51±2.68mV,分别。预计保质期为32.67±1.55天和29.62±0.65天（40°C），27.69±1.15天和23.58±0.14天（50°C），24.02±0.15天和20.1±0.08天（60°C）。
■制备的磷虾油乳液具有成为新的磷虾油补充剂的巨大潜力。
■通过均化和超声处理制备乳液。用紫外光谱法研究了乳液的性能,动态光散射,共聚焦激光扫描显微镜，十二烷基硫酸钠-聚丙烯酰胺凝胶电泳,傅里叶变换红外光谱仪,和荧光光谱。货架寿命由Arrhenius模型预测。
■酪蛋白和WPC磷虾油乳液形成良好；平均粒径小于128.19±0.64nm和158±1.56nm，聚合物分散指数分别小于0.26±0.01和0.27±0.01,ζ电位分别为-46.88±5.02mV和-33.51±2.68mV,分别。预计保质期为32.67±1.55天和29.62±0.65天（40°C），27.69±1.15天和23.58±0.14天（50°C），24.02±0.15天和20.1±0.08天（60°C）。
■制备的磷虾油乳液具有成为新的磷虾油补充剂的巨大潜力。
