由大豆蛋白分离物和γ-多聚胺酸静电复合物稳定的O/W乳液的乳化特性
Bei Zhang1, Lei Qi1, Xinhua Xie1
1College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China.
Journal of food science
|December 5, 2023
概括
豆蛋白分离物 (SPI) 和γ-多聚胺酸 (γ-PGA) 静电复合物增强了乳液稳定性,特别是在异电点周围. 这些复合物在酸性饮料中提供了更好的性能,并作为可持续的稳定剂.
科学领域:
- 食品科学 食品科学 食品科学
- 生物聚合物的化学化学
- 体科学 体科学 体科学
背景情况:
- 大豆蛋白分离物 (SPI) 在其同电点附近表现出有限的乳化特性.
- 开发有效的植物性稳定剂用于食品乳液对于可持续的食品系统至关重要.
研究的目的:
- 提高大豆蛋白分离物 (SPI) 在其同电点周围的乳化特性.
- 研究SPI-γ-多聚胺酸 (γ-PGA) 静电复合物的形成和特性,以提高乳液稳定性.
主要方法:
- 使用度,泽塔潜力和内在光来监测复杂的形成.
- 乳液表征包括滴滴大小分析,微观结构观察和稳定性测试.
- 在热处理和不同离子强度下评估了乳液稳定性.
主要成果:
- 成功形成了SPI-γ-PGA静电复合体,由度和泽塔电位分析证实了这一点.
- 复杂的形成诱导了SPI的内部结构变化,如光谱学所示.
- 与单独使用SPI相比,由SPI-γ-PGA复合物稳定的乳液表现出优越的稳定性,较小的滴滴大小,在pH值4.0-5.0左右的滴滴生长速度较慢.
结论:
- SPI-γ-PGA静电复合物显著提高了大豆蛋白的乳化能力,特别是在酸性条件下.
- 这些复合体提供增强的稳定性对环境压力,如热量和离子强度由于增加的立体和静电排斥.
- 这些发现支持将SPI-γ-PGA复合物作为新的植物性可持续稳定剂用于乳液,特别是酸性饮料中的应用.
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