摘要
采用大豆分离蛋白乳清分离蛋白(SPI-WPI)作为乳化剂制备O/W(水包油)乳液,通过测定粒径、Zeta电位、乳化活性指数、乳化稳定性系数、乳液稳定性系数、扫描电镜、流变等指标,探究不同蛋白混合比例及浓度对复合乳液稳定性及流变特性的影响。结果表明:当SPI-WPI乳液蛋白质量分数为2.0%、SPI与WPI质量比为1∶9时,乳液体积平均粒径最小,为288.56 nm,Zeta电位绝对值达到最大,为35.0 mV,乳化活性指数最大,为108.23 m^2/g,乳化稳定性指数最大,为3784.71 min,稳定性系数最大,为93.59%,此时乳液稳定性最好。当SPI-WPI乳液蛋白质量分数为2.0%、SPI与WPI质量比为9∶1时,乳液的粘度最大,乳液的剪切应力最大,流变特性较好。添加乳清分离蛋白增大了乳液的稳定性,降低了乳液的粘度和剪切力。
The contribution of emulsion rheological properties to soy protein isolate and whey protein isolate mixtures O/W emulsion were investigated.The whey protein isolate(WPI)was taken as emulsifier.The effects of different protein mixing ratios and concentrations on the stability and rheological properties of the composite emulsions were investigated by particle size,Zeta potential,emulsification activity index(EAI),emulsification stability index(ESI),emulsion stability coefficient,scanning electron microscopy and rheology.The results showed that when the quality score of SPI-WPI emulsion protein was 2.0%and the SPI and WPI quality ratio was 1∶9,the average volume of the emulsion was 288.56 nm,the absolute value of Zeta potential was 35.0 mV,and the maximum emulsification activity index(EAI)value was 108.23 m^2/g.The maximum emulsification stability index(ESI)was 3784.71 min,and the stability coefficient was up to 93.59%.Under this condition,the emulsion stability was the best.When the concentration of SPI-WPI emulsion protein was 2.0%and the ratio was 9∶1,the viscosity of the emulsion was the largest,the shear stress of the emulsion was the largest,and the rheological properties were the best.In summary,the addition of whey protein isolate increased the stability of the emulsion and reduced the viscosity and shear force of the emulsion.The research result provided theoretical guidance for the improvement and application of emulsion stability.
作者
李良
张小影
朱建宇
韩璐
李杨
齐宝坤
LI Liang;ZHANG Xiaoying;ZHU Jianyu;HAN Lu;LI Yang;QI Baokun(College of Food Science,Northeast Agricultural University,Harbin 150030,China;National Research Center of Soybean Engineering and Technology,Harbin 150030,China)
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2019年第12期372-379,共8页
Transactions of the Chinese Society for Agricultural Machinery
基金
黑龙江省自然科学基金项目(LH2019C032)
国家自然科学基金项目(31801579)
关键词
大豆分离蛋白
乳清分离蛋白
O/W乳液
稳定性
流变特性
soy protein isolate
whey protein isolate
O/W emulsions
stability
rheological properties
