摘要
本研究以天然大豆分离蛋白(SPI)为原料,探究了其稳定高内相乳液(HIPEs)的基本性质。对SPI的SDS-PAGE电泳、平均粒径,ζ电位进行表征与测定,探讨了蛋白浓度对稳定HIPEs显微结构、油滴粒径及流变性质的影响。结果表明:实验室制备SPI颗粒性质优良,为天然低变性率SPI。新鲜制备的HIPEs呈凝胶状,将其放置在室温下储藏6个月后仍保持稳定,稳定性优于牛血清白蛋白(BSA)及酪蛋白酸钠(SC)稳定的HIPEs。显微结构图表明其内部存在紧密堆积的网络结构。蛋白浓度为1.0 wt%时,SPI稳定HIPEs的最高油相体积分数为0.87。油相体积分数为0.8时,SPI稳定HIPEs的最低蛋白浓度为0.6 wt%。流变性质表明HIPEs内部存在以弹性为主的凝胶网络结构,随着蛋白浓度的增大,油滴粒径逐渐减小且呈均匀分布,粘弹性能逐渐增大。本研究对于开发新型高脂健康食品提供了新思路。
In this study, natural soy protein isolate(SPI) was used as the raw material to explore the basic properties of SPI-stabilized high internal phase emulsions(HIPEs). Through SDS-PAGE, average particle size and zeta potential analyses of SPI, the effects of protein concentration on the microstructure, oil droplet size and rheological properties of stable HIPEs were examined. The results indicated that the SPI particles prepared in the laboratory were of high quality and belonged to those with low denaturation rates. The freshly prepared HIPEs were in the gel state, and remained stable after a 6-month storage at room temperature, with its stability better than those of bovine serum albumin(BSA)-and sodium caseinate(SC)-stabilized HIPEs. The micrographs revealed a tightly packed internal network structure. At a protein concentration of 1.0 wt%, the highest oil phase volume fraction of SPI-stabilized HIPEs was 0.87. At an oil phase volume fraction of 0.8, the minimum protein concentration of SPI-stabilized HIPEs was 0.6 wt%. The rheological analysis showed that there was an elasticity-dominated gel network structure inside HIPEs. With an increase of protein concentration, the particle size of oil droplets decreased and the viscoelasticity of HIPEs increased gradually with oil droplets evenly distributed. This study provides new ways to develop novel healthy foods high in fat.
作者
金银霜
JIN Yin-shuang(College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)
出处
《现代食品科技》
EI
CAS
北大核心
2019年第8期55-61,41,共8页
Modern Food Science and Technology
基金
国家自然科学基金资助项目(31471695)
关键词
大豆分离蛋白
高内相乳液
凝胶网络结构
粘弹性能
soy protein isolate
high internal phase emulsions
gel-like network microstructure
viscoelasticity properties
