米蛋白水解剂作为稳定剂在油在水乳液上的性能
Matheus Henrique Gouveia Gomes1, Louise Emy Kurozawa1
1Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
Food research international (Ottawa, Ont.)
|September 10, 2023
概括
酶性水解改善了大米蛋白分离物 (RPI) 的功能,产生了大米蛋白水解物 (RPH),在较低度下有效稳定油/水乳液. 这增强了RPI在食品工业中的应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 蛋白质化学 蛋白质化学
- 生物催化剂是一种生物催化剂.
背景情况:
- 米蛋白分离物 (RPI) 是食品工业中一种有价值的乳化剂.
- 酶性水解可以增强RPI的功能性质,用于更广泛的应用.
研究的目的:
- 为了研究使用Flavourzyme的受控酶化水解 (DH 2%,6%,10%) 对RPI的物理化学性质的影响.
- 确定RPI水解剂 (RPH) 的最低度,以有效地形成和稳定油/水乳液.
主要方法:
- 分析了RPI和RPH的物理化学特性,界面张力 (IT) 和表面特征.
- 使用Turbiscan和乳液稳定性指数在不同蛋白质度 (0.5%,1.0%,1.5%) 中评估了乳液形成和稳定性.
- 水解度 (DH) 在2%,6%和10%之间得到控制.
主要成果:
- 水解显著减少了IT,从17.6mN/m降至9.9mN/m.
- 酶性水解 (DH 6%和10%) 在pH 3-11时增加了20%的蛋白质溶解度.
- 在1.0%度下,RPH (DH 6%和10%) 产生了比RPI在1.5%度下更稳定的乳液.
结论:
- 酶性水解增强了RPI的两性质,从而改善了乳液稳定性.
- 与RPI相比,较低度的RPH在形成和稳定油在水乳液方面表现优越.
- 这项研究确定了有效的乳液应用的最佳RPH度.
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