大豆蛋白-糖非共价复合物稳定乳液:加热和pH对乳液稳定性的影响
Haizhu Ma1, Lina Zhang1, Xinran Niu1
1College of Food Science, Northeast Agricultural University, Harbin 150030, China.
International journal of biological macromolecules
|January 20, 2025
概括
加热和pH值显著增强大豆蛋白分离物 (SPI) 和凝膠乳液 (GG) 的稳定性. 最佳条件显示出改善了乳化性能和食品应用的颗粒特性.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物聚合物相互作用
- 乳液科学 乳液科学
背景情况:
- 凝糖 (GG) 和大豆蛋白分离物 (SPI) 是广泛使用的食品合物.
- 了解它们的复杂相互作用对于开发稳定的食品乳液至关重要.
- 优化加工条件可以显著影响乳液特性.
研究的目的:
- 研究加热和pH对GG-SPI复合稳定乳液稳定性的影响.
- 为了确定准备稳定的GG-SPI乳液的最佳条件.
- 阐明pH值和热诱导乳液稳定背后的机制.
主要方法:
- 使用凝和大豆蛋白分离复合物制备乳液.
- 优化油相比率,多糖蛋白比率和同质化参数 (压力,时间).
- 在不同的pH值和温度下评估乳液颗粒大小,泽塔潜力,乳液活性指数 (EAI) 和乳液稳定指数 (ESI).
主要成果:
- 最佳的乳液制备涉及18%的油相比,1: 8 (w/w) GG-SPI比例,80MPa的均压力和4分钟的均时间.
- 在这些条件下,GG-SPI乳液表现出最小粒子大小 (945 nm),最大泽塔电位绝对值 (-32.7 mV),最高EAI和ESI (132分钟).
- 最好的乳化性能是在pH9.0和75°C时实现的,这归因于蛋白质展开,α-螺旋体含量增加,暴露的疏水性群体和表面负电荷增加.
结论:
- 加热和pH值是调节蛋白质稳定乳液稳定性的关键因素.
- 这项研究为在大豆蛋白乳液中应用凝糖以及未来乳液修饰策略提供了理论基础.
- 优化的GG-SPI乳液表现出增强的稳定性和乳化特性,适合食品工业应用.
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