食品科学 ›› 2020, Vol. 41 ›› Issue (8): 21-26.doi: 10.7506/spkx1002-6630-20181116-184

• 食品化学 • 上一篇    下一篇

卵清分离蛋白-亚麻籽油高浓度乳液的制备及胶体性质表征

方艾虎,李凌云,杨宗蕴,徐幸莲,王越溪,王鹏   

  1. (南京农业大学 肉品加工与质量控制教育部重点实验室,江苏 南京 210095)
  • 出版日期:2020-04-25 发布日期:2020-04-20
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0401203);国家自然科学基金面上项目(31571769)

Preparation and Colloidal Properties of High-Concentration Linseed Oil Emulsions Stabilized by Egg White Protein Isolate

FANG Aihu, LI Lingyun, YANG Zongyun, XU Xinglian, WANG Yuexi, WANG Peng   

  1. (Key Laboratory of Meat Products Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2020-04-25 Published:2020-04-20

摘要: 以卵清分离蛋白、亚麻籽油为原料,运用高速剪切的方式构建卵清分离蛋白-亚麻籽油高浓度乳液。通过测定高浓度乳液的流变学性能分析黏弹性、运用电导率方法考察油-水两相分布,同时将粒径分布与激光共聚焦相结合进行微观结构分析,以上分析手段共同探究油相质量分数对卵清分离蛋白-亚麻籽油高浓度乳液的影响。结果表明,卵清分离蛋白质量分数为6%条件下,亚麻籽油质量分数为65%、70%、75%时,乳液油滴的平均粒径随油相质量分数的增高而变小,乳液内油滴的絮凝程度增加,从而引起乳液整体的黏度、储能模量、损耗模量的增加,油滴开始紧密压缩而呈现出多边形的形态。在亚麻籽油质量分数为80%条件下,乳液油滴的平均粒径变小但粒径分布变宽,乳液黏度随之降低,但储能模量和损耗模量增加,乳液内部分蛋白聚合在一起,乳液呈现凝胶状。亚麻籽油质量分数为85%的乳液会出现大量未参与结构化的蛋白,蛋白无规则聚集并与油相分离,乳液变得不稳定。本研究探究调节乳液油相质量分数对乳液的结构特性的影响,为高浓度乳液的形成规律提供一定的参考,也为卵清分离蛋白的增值利用开辟新的途径。

关键词: 卵清分离蛋白, 亚麻籽油, 高浓度乳液, 絮凝

Abstract: In this study, high-concentration linseed oil emulsions stabilized by egg white protein isolate were prepared by high-speed shearing. The viscoelasticity of the emulsions was determined by rheological measurements, and the distribution of the water and oil phases was investigated by measuring the conductivity. At the same time, the microstructure was evaluated by particle size distribution and laser confocal scanning microscopy analysis. Based on the above investigations, we examined the effect of oil phase concentration on properties of high-concentration emulsions. The results showed that when the egg white protein isolate concentration was maintained at 6% (m/m), the average particle size of the emulsion droplets decreased with increasing the oil phase concentration from 65% to 70% to 75% (m/m), and the degree of flocculation increased, thereby causing an overall increase in the viscosity, storage and loss modulus of the emulsion. As a consequence, the oil droplets began to be tightly compressed to exhibit a polygonal morphology. At an oil phase concentration of 80% (m/m), the average particle size of the emulsion droplets was smaller but the particle size distribution was wider; the emulsion viscosity decreased, but the storage and loss modulus increased, and the emulsion appeared gelatinous with partial aggregation of the proteins in it. The emulsion with 85% (m/m) oil phase concentration contained a large proportion of proteins that did not take part in structuring. The proteins in the emulsion were randomly aggregated and separated from the oil phase, making the emulsion unstable. This study provides a basis for understanding the formation of high-concentration emulsions, and opened up a new way to achieve value-added utilization of egg white protein.

Key words: egg white protein isolate, linseed oil, high-concentration emulsion, flocculation

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