单月桂酸甘油酯接枝改性阿拉伯胶及其乳化性能

doi:10.7506/spkx1002-6630-20181031-375

食品科学 ›› 2019, Vol. 40 ›› Issue (18): 28-34.doi: 10.7506/spkx1002-6630-20181031-375

单月桂酸甘油酯接枝改性阿拉伯胶及其乳化性能

谢燕萍，张修齐，蔡志祥，张洪斌

（上海交通大学化学化工学院，流变学研究所，上海 200240）

出版日期:2019-09-25 发布日期:2019-09-23
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0400200）；国家自然科学基金面上项目（21774075）

Emulsifying Properties of Glyceryl Monolaurate Grafted Gum Arabic

XIE Yanping, ZHANG Xiuqi, CAI Zhixiang, ZHANG Hongbin

(Advanced Rheology Institute, School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University, Shanghai 200240, China)

Online:2019-09-25 Published:2019-09-23

摘要/Abstract

摘要： 采用单月桂酸甘油酯（glyceryl monolaurate，GML）对其接枝改性，并对比探讨不同投料比（GML/阿拉伯胶（gum arabic，GA）=0%、5%、10%、20%）条件下，所得改性产物（GML-GA）的乳化性能和对油水乳液稳定性的影响。研究发现，改性并未改变溶液牛顿流体的本体流变学性质，但改性产物（GML-GA）的乳化性能和对油水乳液的稳定性显著提高。改性产物的乳化性随投料比增加呈现先提高而后略有下降的趋势，其中GML/GA投料比为10%的改性产物乳化性能最高。由于GML可能主要被接枝于GA中的高含量组分阿拉伯半乳聚糖（arabinogalactan，AG）分子上，因此相比于乳化性能仅源于阿拉伯半乳聚糖蛋白（arabinogalactan protein，AGP）组分贡献的GA，改性产物GML-GA乳化能力的提高则源于AGP和改性AG双组分的贡献。

关键词: 阿拉伯胶, 单月桂酸甘油酯, 乳化性能, 乳液稳定性, 接枝改性, 天然乳化剂

Abstract: In order to improve the emulsification performance of gum arabic (GA), in the present work, glyceryl monolaurate (GML) was grafted with GA. The emulsifying properties and the effect on the stability of oil-in-water emulsions of various grafted products (GML-GA) prepared at different mass ratios of GML to GA of 0%, 5%, 10% and 20% were contrastively investigated. Bulk rheological results indicated that both GA and GML-GA aqueous solutions behaved as Newtonian fluids. The emulsifying properties of GML-GA and the stability of oil-in-water emulsions with GML-GA were significantly enhanced in comparison with GA. The emulsifying properties of GML-GA were improved and then decreased with increasing the GML content, and the best emulsification performance was obtained at a GML to GA ratio of 10%. The emulsification activity of GA was attributed to its content of arabinogalactan protein (AGP). As GML molecules were probably mainly grafted onto AG, the most abundant component in GA, the improved emulsification of the GML-GA products was due to the presence of both AGP and GML-grafted AG.

Key words: gum arabic, glyceryl monolaurate, emulsifying properties, emulsion stability, grafting modification, natural emulsifier

中图分类号:

TS202.3

谢燕萍，张修齐，蔡志祥，张洪斌. 单月桂酸甘油酯接枝改性阿拉伯胶及其乳化性能[J]. 食品科学, 2019, 40(18): 28-34.

XIE Yanping, ZHANG Xiuqi, CAI Zhixiang, ZHANG Hongbin. Emulsifying Properties of Glyceryl Monolaurate Grafted Gum Arabic[J]. FOOD SCIENCE, 2019, 40(18): 28-34.

[1]	栾慧琳，吴雨卿，郑红霞，柯翔宇，毛立科. 肉桂酸基油凝胶及其乳液的制备及理化性质表征[J]. 食品科学, 2021, 42(8): 60-66.
[2]	刘佩，陈澄，秦新光，张海枝，胡中泽，吴琼，姚人勇，王学东，刘刚. 乳清分离蛋白聚集体乳化性能及其Pickering乳液稳定性[J]. 食品科学, 2021, 42(12): 24-30.
[3]	曾琪，胡淼，王欢，钟明明，齐宝坤，江连洲. pH值处理对黑豆分离蛋白结构、流变特性及乳化性能的影响[J]. 食品科学, 2020, 41(22): 15-21.
[4]	王君文，韩旭，李田甜，于国萍. 乳化剂稳定乳液的机理及应用研究进展[J]. 食品科学, 2020, 41(21): 303-310.
[5]	邢贝贝，张亭亭，赵强，熊华. 高压微射流处理对米谷蛋白热聚集体性质的影响[J]. 食品科学, 2019, 40(3): 109-115.
[6]	康雪帆，李海明，陈丹洁，张辉，冯凤琴. 糖接枝玉米醇溶蛋白包埋虾青素[J]. 食品科学, 2018, 39(7): 168-173.
[7]	刘梦芸，陈晓倩，赵豪斌，冯凤琴. 饲粮中添加单月桂酸甘油酯对肉鸡生长性能、消化能力及鸡肉营养品质的影响[J]. 食品科学, 2018, 39(15): 67-71.
[8]	姚晓琳，陈玉，舒蒙，张琨，姜发堂. 乳清分离蛋白-阿拉伯胶分子内复合物制备共轭亚油酸微球及其稳定性分析[J]. 食品科学, 2018, 39(10): 35-39.
[9]	石燕，李翠，罗琦，欧阳佰玲，涂宗财，王辉，黄涛，张晓荣. 辛烯基琥珀酸-阿拉伯胶酯的合成工艺及乳化性能[J]. 食品科学, 2017, 38(4): 211-216.
[10]	邹小波，Alaa Kamal Mohmmed KHAIR KHOGLY，石吉勇，Mel HOLMES. 应用红外光谱结合化学计量学方法检测阿拉伯胶产地和蛋白质含量[J]. 食品科学, 2017, 38(20): 229-234.
[11]	程晓燕，吴子健*，王亮，关利钊. 卵黄高磷蛋白及其磷酸肽的研究进展[J]. 食品科学, 2013, 34(21): 414-420.
[12]	祁海平1，崔凯凯1，闫志农2，卢晓黎1,*. 4种常用澄清剂对黑苦荞饮料品质的影响[J]. 食品科学, 2012, 33(23): 133-137.
[13]	易醒1,2，焦爽2，肖小年1，仲秋晨2，尹红梅2. 泽泻超临界二氧化碳提取物的氧化稳定性[J]. 食品科学, 2010, 31(21): 152-154.
[14]	刘贺1，朱丹实1，刘丽萍1，陈忠川1，徐学明2,3，过世东3，金征宇2,3. 明胶与阿拉伯胶复合凝聚法制备脂肪替代品的研究[J]. 食品科学, 2009, 30(8): 124-127.
[15]	袁宜如1，李华锋1，许新德2. 维生素C棕榈酸酯乳化性能的研究[J]. 食品科学, 2009, 30(4): 89-91.

单月桂酸甘油酯接枝改性阿拉伯胶及其乳化性能

Emulsifying Properties of Glyceryl Monolaurate Grafted Gum Arabic

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价