大米蛋白与阿魏酸酶法交联物的乳化特性和抗氧化稳定性

doi:10.7506/spkx1002-6630-201713022

食品科学 ›› 2017, Vol. 38 ›› Issue (13): 131-137.doi: 10.7506/spkx1002-6630-201713022

大米蛋白与阿魏酸酶法交联物的乳化特性和抗氧化稳定性

贾潇，赵谋明，贾春晓，滕建文，韦保耀，黄丽，夏宁

1.广西大学轻工与食品工程学院，广西南宁 530004；2.华南理工大学食品科学与工程学院，广东广州 510640

出版日期:2017-07-15 发布日期:2017-07-11

Emulsifying Properties and Antioxidant Stability of Enzymatically Cross-Linked Products between Rice Protein and Ferulic Acid

JIA Xiao, ZHAO Mouming, JIA Chunxiao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning

1. College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China;2. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

Online:2017-07-15 Published:2017-07-11

摘要/Abstract

摘要： 研究漆酶（laccase，LAC）催化大米蛋白（rice protein，RP）与阿魏酸（ferulic acid，FA）交联产物的乳化特性和抗氧化稳定性。发现RP乳液在pH 5和pH 3条件下出现了明显的相分离，RP乳液在pH 7和pH 9条件下有部分聚集状态，说明RP在酸性范围的乳化稳定性远远小于碱性范围的乳化稳定性；RP/FA/LAC酶法交联物乳液在pH 5、7、9条件下的乳液粒径和乳析层指数都小于RP乳液；在pH 3条件下乳液粒径和乳析层指数大于RP乳液；RP乳液中的氢过氧化物含量（11.12 mmol/kg）、硫代巴比妥酸反应产物（thiobarbituric acid reactive substances，TBARS）含量（0.73 mmol/kg）和己醛含量（0.986 mg/L）明显高于RP/FA/LAC酶法交联物乳液中氢过氧化物含量（3.59 mmol/kg）、TBARS含量（0.23 mmol/kg）和己醛含量（0.191 mg/L），表明RP/FA/LAC酶法交联物具有更好的抗氧化稳定性。研究结果显示LAC催化FA与RP形成的交联物在含有乳化体系等食品加工中具有潜在应用价值。

关键词: 大米蛋白, 阿魏酸, 漆酶, 交联, 乳化特性, 抗氧化稳定性, 油脂氧化

Abstract: The aim of this study was to investigate the emulsifying properties and antioxidant stability of laccase (LAC)- mediated cross-linked products of rice protein (RP) and ferulic acid (FA). RP emulsion showed marked phase separation at pH 5 and 3, while only partial aggregation was observed at pH 7 and 9, suggesting even lower stability in the acidic pH range than in the basic pH range. The particle size and creaming index of cross-linked RP/FA/LAC emulsion were less than those of RP emulsion at pH 5, 7 and 9, but higher at pH 3, suggesting that emulsion stability of crossed RP/FA/LAC emulsion was improved at pH 5, 7 and 9, but was unstable at pH 3. Moreover, the contents of hydroperoxide (11.12 mmol/kg), TBARS (0.73 mmol/kg) and hexanal (0.986 mg/L) in RP emulsion were significantly higher than those in cross-linked RP/FA/LAC emulsion (3.59 mmol/kg, 0.23 mmol/kg and 0.191 mg/L, respectively), suggesting that RP/FA/LAC cross-linking had better oxidative stability at the emulsion interface. Enzymatic cross-linking between RP and FA will have potential application in emulsion system for food processing.

Key words: rice protein, ferulic acid, laccase, cross-linking, emulsifying property, antioxidant stability, oil oxidation

中图分类号:

TS201.7

贾潇，赵谋明，贾春晓，滕建文，韦保耀，黄丽，夏宁. 大米蛋白与阿魏酸酶法交联物的乳化特性和抗氧化稳定性[J]. 食品科学, 2017, 38(13): 131-137.

JIA Xiao, ZHAO Mouming, JIA Chunxiao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning. Emulsifying Properties and Antioxidant Stability of Enzymatically Cross-Linked Products between Rice Protein and Ferulic Acid[J]. FOOD SCIENCE, 2017, 38(13): 131-137.

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大米蛋白与阿魏酸酶法交联物的乳化特性和抗氧化稳定性

Emulsifying Properties and Antioxidant Stability of Enzymatically Cross-Linked Products between Rice Protein and Ferulic Acid

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