食品科学 ›› 2020, Vol. 41 ›› Issue (2): 1-7.doi: 10.7506/spkx1002-6630-20190109-101

• 食品化学 •    下一篇

大豆球蛋白-花青素Pickering乳液性质

鞠梦楠,祝钢,陈红宇,兰天,董亚博,温家煜,江连洲,隋晓楠   

  1. (东北农业大学食品学院,黑龙江 哈尔滨 150030)
  • 出版日期:2020-01-25 发布日期:2020-01-19
  • 基金资助:
    国家自然科学基金青年科学基金项目(31601475);国家自然科学基金面上项目(31871809)

Physiochemical Characterization of Pickering Emulsions Stabilized by Anthocyanin and Soybean Protein Isolate Composite Nanoparticles

JU Mengnan, ZHU Gang, CHEN Hongyu, LAN Tian, DONG Yabo, WEN Jiayu, JIANG Lianzhou, SUI Xiaonan   

  1. (College of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2020-01-25 Published:2020-01-19

摘要: 制备大豆分离蛋白(soybean protein isolate,SPI)与花青素(anthocyanin,ACN)共价复合Pickering乳液。研究不同ACN体积分数下,共价复合颗粒的表面疏水性,Pickering乳液的乳化性与乳化稳定性、流变性质和微观结构。结果显示,当ACN体积分数由0%增加到0.15%时,共价复合颗粒的表面疏水性由18 174降低到8 945;Pickering乳液的乳化性增加了127 m2/g,乳化稳定性增加了近1 倍;同时乳液脂滴状态得到了明显的改善。实验结果证明,乳液呈现类固体特性,表现出典型非牛顿假塑性行为。本研究还发现,随着ACN的添加,SPI-ACN共价复合Pickering乳液呈现出桥接乳液形态,这将为食品行业中开发新型Pickering乳液提供理论参考。

关键词: Pickering乳液, 流变性质, 冷冻电镜, 激光共聚焦显微镜

Abstract: In this paper, composite nanoparticles of soy protein isolate (SPI) and anthocyanin (ACN) were prepared by covalent binding and used to stabilize Pickering emulsions. We measured the surface hydrophobicity of nanoparticles with different concentrations of anthocyanins. The emulsifying activity index (EAI), emulsion stability index (ESI), rheological properties and microstructure of the resulting Pickering emulsions were measured via chemical and instrumental analysis. The results showed that as the volume fraction of anthocyanin increased from 0% to 0.15%, the surface hydrophobicity of nanoparticles decreased from 18 174 to 8 945; the EAI of Pickering emulsions increased 127 m2/g, and the ESI by nearly 100%, which was accompanied by a significant improvement in the distribution of lipid droplets. In addition, the Pickering emulsions exhibited solid-like properties and were a typical non-Newtonian pseudoplastic fluid. We also found that droplet bridging in SPI-ACN composite Pickering emulsions occurred with the addition of anthocyanins, which will lay a theoretical basis for developing new Pickering emulsions in the food industry.

Key words: Pickering emulsion, rheological properties, cryo-scanning electron microscopy, confocal laser scanning microscopy

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