热处理对大豆油脂体乳液特性的影响

doi:10.7506/spkx1002-6630-201619002

摘要/Abstract

摘要：

以大豆油脂体乳液为研究对象，利用动态表面张力测量、动态激光散射、圆二色光谱、共聚焦等技术研究大豆油脂体在不同温度（30、50、70 、90 ℃）条件下乳液的物理稳定性、氧化稳定性及油脂体表面蛋白二级结构的变化，考察了温度对乳液界面张力、界面特性的影响。结果表明：热处理降低了大豆油脂体乳液表面电荷和界面张力，改变了界面强度；油脂体表面蛋白的二级结构α-螺旋含量从（17.71±0.01）%下降到（15.3±0.03）%，无规卷曲含量从（29.96±0.01）%下降到（27.3±0.06）%，β-转角含量从（22.34±0.05）%下降到（21.2±0.03）%，β-折叠含量从（29.89±0.06）%增加到（36.1±0.02）%，热处理改变了维持油脂体表面蛋白二级结构的作用力，影响二级结构含量变化，表现出不同的界面特性；4 个温度热处理没有明显促进油体的絮凝；30 ℃和50 ℃热处理的乳液，油脂氧化的氢过氧化物相对较少，表明热处理改变了大豆油脂体乳液的界面特性，进而影响油脂体乳液的物理稳定性和氧化稳定性。

关键词: 大豆油脂体乳液, 热处理, 界面特性, 稳定性

Abstract:

In this study, soybean oil body emulsion was subjected to heat treatment at different temperatures. The changes in
physical stability, oxidative stability, the secondary structures of oleosins, interfacial tension, and interfacial characteristics in
the oil body emulsion were examined using dynamic surface tension measurement, dynamic laser light scattering, confocal
laser technology and circular dichroism to evaluate the effectiveness of heat treatment. The results showed that heat treatment
reduced surface charges and interfacial tension, and changed the interfacial strength of oil bodies. In addition, heat treatment
caused a decrease in α-helix structure from (17.71 ± 0.01)% to (15.3 ± 0.03)%, unordered structure from (29.96 ± 0.01)% to
(27.3 ± 0.06)% and β-turn from (22.34 ± 0.05)% to (21.2 ± 0.03)%, and it could increase β-sheet structure from (29.89 ± 0.06)%
to (36.1 ± 0.02)%. Heat treatment changed the forces maintaining the secondary structure of oleosins, which in turn could affect
the secondary structure contents and resulted in different interfacial properties. Furthermore, heat treatment could not significantly
promote the flocculation of oil bodies; heat treatment at 30 ℃ and 50 ℃ had relatively small amount of hydrogen peroxide. This
result suggested that heat treatment changed the interfacial properties of soybean oil body emulsion and consequently had an
important impact on its physical properties and oxidative stability.

Key words: soybean oil body emulsion, heat treatment, interfacial characteristics, stability

中图分类号:

TS214.2

丁俭，张巧智，韩天翔，隋晓楠，董济萱，李杨. 热处理对大豆油脂体乳液特性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201619002.

DING Jian, ZHANG Qiaozhi, HAN Tianxiang, SUI Xiaonan, DONG Jixuan, LI Yang. Effects of Heat Treatment on Properties of Soybean Oil Body Emulsion[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201619002.

[1]	任爽，董文霞，刘锦芳，毛立科，高彦祥，袁芳. 食品运载体系包埋姜黄素的研究进展[J]. 食品科学, 2021, 42(9): 264-274.
[2]	吕思伊，卢琪，潘思轶. 包封姜黄素的果胶-核桃蛋白复合物乳液稳定性及体外消化[J]. 食品科学, 2021, 42(8): 1-9.
[3]	王富云，王成财，王哲铭，江虹锐，闵斗勇，刘小玲，李树波. 虾青素微球对酸奶品质与风味的影响[J]. 食品科学, 2021, 42(8): 172-178.
[4]	栾慧琳，吴雨卿，郑红霞，柯翔宇，毛立科. 肉桂酸基油凝胶及其乳液的制备及理化性质表征[J]. 食品科学, 2021, 42(8): 60-66.
[5]	董烨，张益奇，姚洪正，何光喜，戴志远. 预处理方式对鳙鱼骨蛋白酶解液游离氨基酸和挥发性成分的影响[J]. 食品科学, 2021, 42(8): 179-185.
[6]	朱秀清，王子玥，李美莹，王源，李志敏，杨宏哲，张娜，孙冰玉. 热处理对汉麻乳稳定性的影响及蛋白结构表征[J]. 食品科学, 2021, 42(7): 68-73.
[7]	王枭，孟官丽，王齐蕾，汪浪红，范代娣，吕新刚. 基于静电喷雾法萝卜硫素微胶囊的制备与表征[J]. 食品科学, 2021, 42(7): 113-119.
[8]	贺文杰，吴彬彬，胥伟，王宏勋，易阳，雷飞飞. 热处理中芡实黄酮对肌原纤维蛋白结构的影响[J]. 食品科学, 2021, 42(6): 46-52.
[9]	周一鸣，杜丽娜，李云龙，周小理，陈智东. 高静水压和热处理对荞麦蛋白功能性质的影响[J]. 食品科学, 2021, 42(5): 77-83.
[10]	麦绮莹，范亚苇，邓泽元，张兵. 胎牛血清与矢车菊素-3-葡萄糖苷非共价相互作用机制及对其抗氧化活性的影响[J]. 食品科学, 2021, 42(5): 1-8.
[11]	吴晓娟，王晓婵，张佳妮，沈佳丽，李依，金曼芹，吴伟. pH值碱性偏移结合热处理对米糠蛋白结构和功能性质的影响[J]. 食品科学, 2021, 42(4): 23-30.
[12]	杜健，梁井瑞，韩宗正，任建威，赵媛，李伟，王剑，冯晓慧. 二十二碳六烯酸微藻油乳状液稳定性的影响因素[J]. 食品科学, 2021, 42(3): 85-91.
[13]	贾浩，姚亚亚，周晨霞，刘阳星月，李慧静. 臭氧处理结合密闭包装在储藏期间对小麦品质的影响[J]. 食品科学, 2021, 42(3): 258-265.
[14]	周萍，郑洁. 花色苷改性及应用研究进展[J]. 食品科学, 2021, 42(3): 346-354.
[15]	茅芝娟，张昆明，黄永春，郭艳，杨锋，任仙娥，艾硕. 壳聚糖W/O型乳状液的超声辅助制备及其稳定性[J]. 食品科学, 2021, 42(2): 8-16.

热处理对大豆油脂体乳液特性的影响

Effects of Heat Treatment on Properties of Soybean Oil Body Emulsion

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价