乳清分离蛋白-果胶复合物在Pickering乳液制备中的应用
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山东省重点研发计划(医用食品)项目(2018YY SP013);山东省自然科学基金重大基础研究项目(ZR2018ZC0945);国家自然科学基金面上项目(31571890)


The Application of Whey Protein Isolate-pectin Complex in the Preparation of Pickering Emulsions
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    摘要:

    Pickering乳液是一种新型乳液,具有安全性高,稳定性好等优点。本文研究由复凝聚反应制备的乳清分离蛋白-果胶复合物在Pickering乳液制备中的应用。当乳清分离蛋白与果胶质量比为1∶2时,二者发生复凝聚反应的最适pH值为3.5。以此pH值下制备的复合物为乳化剂,以甜橙油香精为模式油相制备含油量分别为10%,30%和50%的香精乳液,对其流变学性质及稳定性进行研究。结果表明,3种香精乳液均为均一体系且10%和30%的乳液为流动性较好的液体,而50%乳液呈凝胶状。10%香精乳液在不同pH值和NaCl溶液中均具有较好的分散性,其它两种乳液的分散性较差,在贮藏过程中易出现析乳现象。这3种乳液在常温条件下具有良好的贮藏稳定性,其它方面的稳定性与含油量密切相关。随着含油量的增加,乳液的冷藏稳定性、冷冻稳定性、冻融稳定性、pH值稳定性和离心稳定性均有所增强,而热稳定性随之降低。NaCl浓度对3种乳液的稳定性无明显影响。乳清分离蛋白-果胶复合物在开发具有良好分散性和稳定性的食品级Pickering乳液中具有广阔的应用前景。

    Abstract:

    Pickering emulsion is a new type of emulsion and is highlighted by its excellent safety and stability. The whey protein isolate-pectin complex was through complex coacervation and its application in the preparation of Pickering emulsions was studied. When the two polyelectrolytes mixed in mass ratio, their maximum complexation occurred at pH 3.5. The resultant complex generated at the optimum pH was then used as a surfactant to prepare 10%, 30%, and 50% emulsions by using sweet orange oil as a model oil phase, which were then subjected to rheological analysis and stability evaluation. The results indicated that all the three emulsions were homogeneous and the 10% and 30% emulsions were liquid with good flowability, while the 50% emulsion was gel like. The 10% emulsion could be well dispersed in solutions of various pH and NaCl concentrations, but the other two exhibited poor dispersibility and creamed readily during storage. All the three emulsions showed excellent stability during storage at room temperature, but their stability against other adverse conditions depended closely on the oil fraction. As the oil fraction increased, the stability against cold storage, freezing, freeze-thaw, pH variation, and centrifugation of the emulsions increased as well, while the stability against heating exhibited a reversed trend. NaCl had no effect on the stability of the emulsions. Hence, the whey protein isolate-pectin complex has great potential in the preparation of food-grade emulsions with good dispersibility and stability.

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葛慧娟;肖军霞;黄国清.乳清分离蛋白-果胶复合物在Pickering乳液制备中的应用[J].中国食品学报,2021,21(3):161-172

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  • 在线发布日期: 2021-04-19
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