核桃浆豆浆饮料稳定机理的研究.docVIP

  核桃浆豆浆饮料稳定机理的研究# 芦叶青，陈业明，华欲飞，于爱霞** （江南大学食品学院，江苏 无锡 214122） 5 10 15 20 25 30 35 40 摘要：本文研究了核桃浆豆浆饮料在不添加稳定剂下仍能保持稳定的原因。主要进行两组实 验：1.将核桃浆离心后沉淀、清液、油层分别与豆浆制成饮料，测定饮料离心沉淀率、粒径 及核桃蛋白溶解率；2.用正己烷、85%乙醇及氯仿甲醇（2/1）逐步处理得到 3 种豆粕，测定 豆粕性质，并用相应豆粕的蛋白溶解液分别与核桃浆混合制成饮料后测定相关参数。结果表 明豆浆可以稳定核桃蛋白，抑制核桃油体与核桃蛋白的反应并乳化部分核桃油体；大豆蛋白 是豆浆中具有稳定作用的主要成分，油脂及磷脂、皂甙等的减少对稳定性影响不大；大豆蛋 白和核桃蛋白通过疏水相互作用形成“核桃蛋白在内部，大豆蛋白暴露在外部”的核桃-大豆 蛋白聚合体，而大豆蛋白表面的亲水基团使聚合体在水中维持稳定；大豆蛋白中疏水基团增 加有益于增加核桃蛋白溶解率，使饮料加热后更稳定。 关键词：豆浆；核桃浆；饮料；稳定机理 中图分类号：TS275 Study on the stabilizing mechanism of mixed walnut-soy milk LU Yeqing, CHEN Yeming, HUA Yufei, YU Aixia (School of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, China) Abstract: In this paper, the stabilizing mechanism of mixed walnut-soy milk without stabilizer is studied. Two groups of experiment were done: First, the floating (mainly walnut oil bodies), supernatant and precipitate of walnut-milk were mixed with raw soymilk, then centrifugal sedimentation rate, particle size and walnut protein solubility were tested; Second, soy fours 1-3 were obtained by three treatments: hexane, hexane+85% alcohol and hexane+85% alcohol+chloroform/methanol (2/1), then their protein solutions (1-3) were mixed with raw walnut milk, respectively, finally the properties were tested. From the result, soy protein should be the main component for the raw soymilk stabilizing effect, which might be resulted from the preferential interaction of walnut protein with soy protein by heating. Soy protein would interact with walnut protein to form the walnut-soy protein aggregates with soy protein outside and walnut protein inside. The hydrophilic parts of soy protein were enough for the stability of the walnut-soy protein aggregates. As a result, dispersible walnut-soy protein aggregates were formed and large aggregate formation between walnut oil bodies and walnut protein was inhibited, which made mixed walnut-soy milk stable without stabiliaer. Key words: soymilk; walnut-milk; beverage; stabiliz