大豆分离蛋白与卵磷脂间相互作用对OW型乳状液稳定性的.PDFVIP

2016-06-22 大豆分离蛋白与卵磷脂间相互作用对 O/W 型乳状液稳定性的影响 毕爽，朱颖，齐宝坤，王中江，邹晓霜，李杨，江连洲，隋晓楠* （东北农业大学食品学院，黑龙江哈尔滨 150030） 摘 要：本文研究了大豆蛋白与磷脂间的复合比例及相互作用对乳化体系稳定性及功能性质的影响。结果显 示：乳状液的乳化性和粒径分布等性质受大豆蛋白与磷脂比例分配的影响较大。当大豆蛋白与磷脂间的成 分比例为 10:1 时，复合体系的乳化性较高（为 2 98.1 m /g ），同时乳液的体积平均直径D[4,3]最小（为 13.34 μm ），乳液双峰分布程度较低。乳化稳定性和ζ- 电位测试结果显示，复合体系中大豆蛋白与磷脂比例为 1:1 或 100:1 都不利于体系稳定，此时激光共聚焦显微镜观测乳液出现相分离和不规则非球形液滴。这说明大 豆蛋白与卵磷脂作为复合乳化剂具有最适配比，在该比例下大豆蛋白与磷脂间的相互作用对食品级 O/W 乳 状液的稳定性是有利的。 关键词：大豆蛋白；磷脂；蛋白质-磷脂相互作用；乳状液稳定性； Effect of interactions between soybean protein isolate and lecithin on stability of oil-in-water emulsion BI Shuang, ZHU Ying, QI Bao-kun, WANG Zhong-jiang, ZOU Xiao-shuang, LI Yang, JIANG Lian-zhou, SUI Xiao-nan* (College of Food Science and technology, Northeast Agricultural University, Harbin, 150030, China) Abstract: The purpose of this study was to explore the effect of protein-lecithin proportion and interaction on stability and functional properties of soybean-lecithin emulsification system. The results showed that: emulsion activity index and particle size distribution were affected by ratio of soybean protein isolate and lecithin. When the 2 ratio reached to 10:1, emulsion had the highest activity index (98.1 m /g) and D[4,3] as well as low level of bimodal distribution. For emulsion stability, soybean protein was not suitable when content was higher or lower. It produced a micro separation of phases and large irregular non-spherical shape oil droplets were also evident in confocal lase