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

doi:10.7506/spkx1002-6630-20190527-324

食品科学 ›› 2020, Vol. 41 ›› Issue (14): 42-49.doi: 10.7506/spkx1002-6630-20190527-324

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

孙禹凡，谢凤英，钟明明，齐宝坤，李杨

（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）

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. 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)

Published:2020-07-29

摘要/Abstract

摘要： 研究Oleosin蛋白（OL）与磷脂酰胆碱（phosphatidyl choline，PC）的复合比例及相互作用对重组油体乳液稳定性的影响，对不同样品分别进行乳化性、荧光光谱、动态激光散射、浊度、接触角及贮藏稳定性的测定，并采用光学显微镜对乳液中液滴分布及微观结构变化进行观察。结果表明：当OL/PC=1.5时，乳液的粒径分布均匀，且乳化性最佳（乳化活性指数33.11 m2/g，乳化稳定性74.22 min），同时乳液的表面张力及贮藏稳定性也最好，通过荧光光谱分析得出此时OL与PC二者结合最为充分紧密。但随着OL添加量的增加，OL与PC在油-水界面处发生竞争吸附，导致乳化能力及稳定性的降低，并通过光学显微镜观测乳液出现不规则非球形液滴。结果说明，在制备重组油体乳液的过程中OL与PC存在最适配比，适宜的比例会促进与OL-PC的相互作用，增强乳液稳定性，本实验得出结论OL/PC=1.5即为最佳配比。

关键词: 重组油体乳液；Oleosin蛋白；磷脂酰胆碱；稳定性；界面特性

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.

Key words: reconstituted oil emulsion; oleosin; phosphatidyl choline; stability; interfacial properties

中图分类号:

TS214.2

孙禹凡，谢凤英，钟明明，齐宝坤，李杨. 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[J]. 食品科学, 2020, 41(14): 42-49.

SUN Yufan, XIE Fengying, ZHONG Mingming, QI Baokun, LI Yang. Stability of Reconstituted Oil Emulsion as Affected by Interaction between Oleosin Protein and Phosphatidyl Choline[J]. FOOD SCIENCE, 2020, 41(14): 42-49.

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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

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

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