• 食品化学 •

### Oleosin蛋白和磷脂酰胆碱相互作用对重组油体乳液稳定性的影响

1. （1.东北农业大学食品学院，黑龙江 哈尔滨 150030；2.哈尔滨市食品产业研究院，黑龙江 哈尔滨 150028；3.国家大豆工程技术研究中心，黑龙江 哈尔滨 150086）
• 出版日期:2020-07-25 发布日期:2020-07-29
• 基金资助:
黑龙江省自然科学基金联合引导项目（LH2019C032）；黑龙江省普通高等学校青年创新人才项目（UNPYSCT-2017010）

### Stability of Reconstituted Oil Emulsion as Affected by Interaction between Oleosin Protein and Phosphatidyl Choline

SUN Yufan, XIE Fengying, ZHONG Mingming, QI Baokun, LI Yang

1. (1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;2. Harbin Food Industry Research Institute, Harbin 150028, China;3. National Research Center of Soybean Engineering and Technology, Harbin 150086, China)
• Online:2020-07-25 Published:2020-07-29

Abstract: In order to study the effects of mixing ratio and interaction between oleosin protein (OL) and phosphatidyl choline (PC) on the stability of reconstituted oil emulsion, we determined the emulsification properties, fluorescence spectra, dynamic laser scattering patterns, turbidity, contact angle and storage stability of different samples. We observed the droplet size distribution and microstructure changes in emulsions by optical microscopy. The results showed that the particle size distribution of the emulsion was uniform, and the best emulsification properties were obtained (EAI = 33.11 m2/g, ESI = 74.22 min) with a ratio of OL/PC of 1.5. At the same time, the emulsion exhibited the best surface tension and storage stability. The fluorescence spectral analysis showed that OL was most closely combined with PC. But with the increase of OL concentration, competitive adsorption of OL with PC occurred at the oil-water interface, and as a result, the emulsifying ability and emulsion stability were both reduced, and irregular spherical droplets were observed by optical microscopy. The results showed that the optimum ratio of OL to PC was 1.5 for preparing reconstituted oil emulsion, which could promote the interaction between OL and PC and enhance the stability of the emulsion.