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豆蛋白分离物-甜菜多糖混合物的物理化学特性及其乳液复合物的相逆转

Shirong Dong¹, Shanshan Guo², Wei Xu¹

¹School of Food Engineering, Harbin University, Harbin, 150086, China.

Scientific reports

|March 13, 2026

概括

热处理和甜菜多糖 (BSP) 的添加显著改变大豆蛋白分离物 (SPI) 的物理化学特性和乳液稳定性. 这些因素影响了乳液相逆转,这对于开发新型食品系统至关重要.

科学领域:

食品科学与技术食品科学与技术
合体和表面化学
生物聚合物相互作用

背景情况:

豆蛋白分离物 (SPI) 和甜菜多糖化物 (BSP) 是食品应用中的有价值的生物聚合物.
了解它们的相互作用是控制乳液特性的关键.
热处理是修改蛋白质功能的一种常见方法.

研究的目的:

研究热处理和SPI:BSP质量比对混合物的物理化学性质的影响.
检查大豆油中SPI-BSP混合物的乳液属性和相位逆转行为.
阐明热量和BSP对乳液系统的协同效应.

主要方法:

用各种质量比率 (1:0, 1:1, 2:1, 5:1, 0:1) 准备SPI:BSP混合物,有或没有热处理.
在不同含油量 (20-1000毫升) 的大豆油中乳化混合物.
评估微观形态,外观,导电性,质,粒子大小和泽塔潜力的评估.

主要成果:

与未加热的混合物相比,加热的SPI-BSP混合物呈现出更大的颗粒大小,更低的泽塔电位和更高的β片结构.
热处理和BSP添加对混合物特性产生了协同效应.
来自加热混合物的乳液在600毫升油含量下显示了增强的储存和损失模块.
从水中的油 (O/W) 到油中的水 (W/O) 的相反观察到油含量增加,受热量和SPI:BSP比率的影响.

结论:

热处理和BSP显著改变SPI的物理化学和乳液特性.
SPI:BSP比率和热处理是控制乳液稳定性和相位逆转的关键因素.
结果为设计使用SPI-BSP混合物的先进乳液系统提供了洞察力.

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