食品科学 ›› 2012, Vol. 33 ›› Issue (17): 44-47.

• 基础研究 • 上一篇    下一篇

大豆分离蛋白稳定乳液稳定性的几种分析方法的比较

张芬芬,曾茂茂,何志勇,陈 洁*   

  1. 江南大学 食品科学与技术国家重点实验室
  • 收稿日期:2011-07-26 修回日期:2012-06-04 出版日期:2012-09-15 发布日期:2012-11-09
  • 通讯作者: 曾茂茂 E-mail:mmzeng@yahoo.com.cn
  • 基金资助:

    “973”计划前期研究专项;国家自然科学基金

Comparison of Analytical Methods for Evaluating the Stability of Soybean Protein Isolate Emulsions

  • Received:2011-07-26 Revised:2012-06-04 Online:2012-09-15 Published:2012-11-09
  • Contact: Maom maoZeng E-mail:mmzeng@yahoo.com.cn

摘要: 用不同质量分数(0.5%、1%、2%、3%)的大豆分离蛋白(SPI)和大豆油制备3% O/W型乳状液,比较不同离心力作用下和添加不同量SPI乳状液稳定性的差异以及添加不同量SPI乳状液黏度的差异,考察贮存期延长过程中的浊度法测定乳状液稳定性以及乳状液粒径和Zeta电位的变化,结合外观和微观观察,寻找一种快速准确测定乳状液稳定性的方法。结果表明:离心法、贮存期浊度法与乳状液外观观察的结论一致,都表明添加3% SPI的乳状液最稳定,并且SPI添加量越高,乳状液黏度越大,稳定性越好。储存期乳状液平均粒径和Zeta电位发生变化,但难以作为乳状液稳定性的判断标准。本实验进一步验证,离心法能够快速、准确地预测乳状液的稳定性,适于产品开发和成品检验的需要。

关键词: 大豆分离蛋白, 乳状液, 稳定性分析, 离心法

Abstract: Oil-in-water emulsions were prepared by combinations of various concentrations (0.5%, 1%, 2% and 3%) of soybean protein isolate (SPI) with 3% soybean oil. We analyzed the differences of these emulsions in stability under various centrifugal forces and viscosity under various shearing rates. Meanwhile, we evaluated the storage stability of these emulsions by measuring the turbidity, and the changes in particle size and Zeta potential and performing visible and microscopic observations. The above experiments consistently showed that the emulsion with 3% SPI had the best stability. Moreover increasing SPI concentration resulted in higher viscosity and better stability. Despite of having changes during storage, average particle size and Zeta potential were not suitable to be used for evaluating the stability of emulsions. This study further confirms that the centrifugation method allows rapid and accurate prediction of the stability of emulsions and therefore can be used in product development and testing.

Key words: soybean protein isolate, emulsion, stability analysis, centrifugation method

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