食品科学 ›› 2018, Vol. 39 ›› Issue (6): 20-25.doi: 10.7506/spkx1002-6630-201806004

• 食品化学 • 上一篇    下一篇

β-乳球蛋白纤维化过程中的界面及乳化性质

黄颖1,高志明1,2,吴彬娴1,林展拓1,赵俊俊1,方亚鹏1,2,*   

  1. (1.湖北工业大学 菲利普斯亲水胶体研究中心,湖北?武汉 430068;2.工业发酵湖北省协同创新中心,湖北?武汉 430068)
  • 出版日期:2018-03-25 发布日期:2018-03-14
  • 基金资助:
    国家自然科学基金青年科学基金项目(31501430)

Changes in Interfacial and Emulsifying Properties of β-Lactoglobulin Protein during Its Fibrillation

HUANG Ying1, GAO Zhiming1,2, WU Binxian1, LIN Zhantuo1, ZHAO Junjun1, FANG Yapeng1,2,*   

  1. (1. Glyn O. Phillips Hydrocolloid Research Centre, Hubei University of Technology, Wuhan 430068, China; 2. Hubei Collaborative Innovation Centre for Industrial Fermentation, Wuhan 430068, China)
  • Online:2018-03-25 Published:2018-03-14

摘要: 依据蛋白质在酸热环境下能通过自组装形成纤维状聚集体的特性,首先利用荧光强度、透射电子显微镜等手段对β-乳球蛋白纳米纤维的形成过程进行表征,再通过界面流变仪对各阶段产物的界面吸附及界面黏弹模量进行分析,并在此基础上对其乳化行为进行研究。结果表明:纤维化过程中不同阶段产物具有不同的界面及乳化行为。随着纤维化转变进行,混合体系的界面吸附能力以及界面黏弹模量逐渐增加。不同阶段产物能形成粒径在8.5~10.5?μm之间的稳定乳液,且乳化能力随着纤维化转变而增强,但过度纤维化转变不利于蛋白质的乳化稳定性。

关键词: β-乳球蛋白, 纳米纤维, 界面性质, 乳化性

Abstract: When heated under acidic conditions, protein is self-assembled into fibrils. In this paper, the formation of β-lactoglobulin protein fibrils was characterized by fluorescence spectroscopy and transmission electron microscopy (TEM). Interfacial adsorption and interfacial viscoelasticity of the samples at different fibrillation stages were analyzed with an interfacial rheometer, and then their emulsifying behaviors were studied. Different interfacial and emulsifying properties of the dispersions from different fibrillation stages were observed. The interfacial adsorption ability and the viscoelasticity of the dispersions were increased as fibrillation progressed. Stable emulsions with average droplet size (D[3,2]) ranging from 8.5 to 10.5 μm could be formed from the fibrillation products at different stages, and the emulsifying capacity of the dispersions were shown to be increased with increasing degree of fibrillation. However, excessive fibrillation had a negative effect on the storage stability of the emulsions.

Key words: β-lactoglobulin, nanofibril, interfacial property, emulsifying property

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