不同比例球蛋白组成对大豆蛋白溶液乳化性与界面特性-现代食品科技.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.9 不同比例球蛋白组成对大豆蛋白溶液乳化性与界面 特性的影响 陈硕，唐传核 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：本文研究大豆蛋白组成（不同配比 7S 和 11S 蛋白）对水包油型乳液乳化和界面吸附特性的作用规律。结果表明：自提 7S 和 11S 球蛋白基本处于天然未变性状态；随着大豆蛋白中 11S 含量的增加，乳液整体粒径分布增大，乳液乳化活性指数、ζ 电位绝 对值、油水界面蛋白浓度及含量均逐渐减少，乳滴絮凝和合并指数显著上升，乳液整体乳化活性及稳定性也随之降低；由乳化特性数 据可知 7S 球蛋白对大豆蛋白整体乳化性能贡献大于 11S；界面蛋白电泳结果表明所有亚基均可吸附至界面，且吸附的两类蛋白各亚 基含量变化与各样品蛋白所占比重基本一致；乳液微结构随着 11S 球蛋白含量提升由清晰球状转变为无规则絮凝聚集态；整体上本实 验所提大豆 11S 球蛋白在油水界面扩散、展开和重排速率高于 7S 球蛋白，不同 11S 含量的大豆蛋白界面重排速率均高于吸附展开速 率，通过调整大豆蛋白组成可一定程度上调控蛋白在乳液界面吸附行为。 关键词：蛋白组成；乳化特性；界面特性；7S 球蛋白；11S 球蛋白 文章篇号：1673-9078(2016)9-62-68 DOI: 10.13982/j.mfst.1673-9078.2016.9.010 Effect of Varying β-Conglycinin/Glycinin Ratios on the Emulsifying and Interfacial Properties of Soybean Proteins CHEN Shuo, TANG Chuan-he (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: The effect of soybean protein composition (different ratios of 7S globulin (β-conglycinin) and 11S globulin (glycinin)) on the emulsifying and interfacial properties of oil-in-water (O/W) emulsions was evaluated. The results indicated that manually extracted 7S and 11S globulins were in their native state. With increasing 11S content, the emulsifying activity index, absolute value of ζ-potential, protein concentration, content at the O/W interface, emulsifying activity, and stability were reduced, and the overall particle size distribution, droplet flocculation index, and droplet coalescence index of the emulsion were increased. According to the results of emulsifying properties, 7S globulin contributed more towards t