超声改性大豆分离蛋白与大豆可溶性多糖复合乳化体系的冻融稳定性研究

doi:10.7506/spkx1002-6630-201809014

食品科学 ›› 2018, Vol. 39 ›› Issue (9): 88-94.doi: 10.7506/spkx1002-6630-201809014

超声改性大豆分离蛋白与大豆可溶性多糖复合乳化体系的冻融稳定性研究

丁俭，李杨，史博瑞，孙红波，齐宝坤，江连洲，隋晓楠*

东北农业大学食品学院，黑龙江哈尔滨 150030

出版日期:2018-05-15 发布日期:2018-05-15
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0400700）；国家自然科学基金面上项目（31571876）

Freeze-Thaw Stability of Emulsion System from Ultrasound-Modified Soy Protein Isolate and Soluble Polysaccharide

DING Jian, LI Yang, SHI Borui, SUN Hongbo, QI Baokun, JIANG Lianzhou, SUI Xiaonan*

College of Food Science, Northeast Agricultural University, Harbin 150030, China

Online:2018-05-15 Published:2018-05-15

摘要/Abstract

摘要： 本实验针对不同超声功率改性的大豆分离蛋白与大豆可溶性多糖形成的复合乳液的冻融稳定性进行研究，揭示乳液冻融稳定机理与形成乳液复合物结构特性之间的构效关系。对2 次冻融循环处理前后乳液油滴进行共聚焦观察，研究等温结晶固脂含量、油脂被乳化量的变化和作为乳化剂的大豆分离蛋白不同超声处理（0、200、300、 400、500 W）下二级结构的变化，进而分析其与乳液冻融稳定性的关系。结果表明：乳液经2 次冻融循环处理后随着超声功率的增加聚结程度降低，400 W超声处理的大豆分离蛋白与大豆可溶性多糖复合乳液最为稳定；等温结晶条件下不同乳液固脂含量增加速率不同，但最终平衡时总含量相同；油脂被乳化量发生不同程度的变化；不同超声处理改变了大豆分离蛋白的二级结构，400 W超声处理的大豆分离蛋白无规卷曲结构含量最高。说明不同超声改性的大豆分离蛋白与大豆可溶性多糖会形成不同结构的复合物，影响了乳液的冻融稳定性，初步明确了适当的超声处理能够改善大豆分离蛋白的空间结构，促进其与大豆可溶性多糖分子的键合，进而影响大豆分离蛋白-多糖界面结构特性和乳化体系的冻融稳定性。

关键词: 超声处理, 大豆分离蛋白, 大豆可溶性多糖, 冻融稳定性

Abstract: The freeze-thaw stability of composite emulsion systems prepared with ultrasonic-modified soy protein isolate (SPI) and soluble soy polysaccharide (SSP) was studied and correlated with their structural properties. Confocal laser scanning microscopic (CLSM) analysis of the emulsions before and after two freeze-thaw cycles was conducted. Simultaneously, changes in the percentage of solid fat content (SFC) during isothermal crystallization, the amount of emulsified oil and the secondary structure of the emulsifier SPI under different ultrasonic treatments (0, 200, 300, 400, and 500 W) were investigated as well as their relationships with the freeze-thaw stability of the emulsion system. The results showed that the coalescence of droplets in the emulsion system after being subjected to two freeze-thaw cycles decreased with the increase of ultrasonic power. The emulsion with SPI subjected to ultrasonic treatment at 400 W showed the highest stability. The rate of increase in SFC during isothermal crystallization varied among different emulsion systems, but the total SFC was identical in the final balanced emulsions. The amount of emulsified oil also changed. Similarly, different ultrasonic treatments changed the secondary structure of soy protein isolate. The highest random coil structure content in soy protein isolate subjected to 400 W ultrasonic treatment was observed. SPI treated at different ultrasonic powers formed complexes having different structures with SSP, affecting the freeze-thaw stability of emulsions. Therefore, this study indicated that appropriate ultrasonic treatment could improve the conformation and spatial structure of soy protein isolate and promote its binding with soluble polysaccharide molecules, consequently affecting the interfacial structural properties between soy protein isolate and soluble polysaccharide and the freeze-thaw stability of the emulsion system.

Key words: ultrasonic treatment, soy protein isolate, soy soluble polysaccharide, freeze-thaw stability

中图分类号:

TS214.2

丁俭，李杨，史博瑞，孙红波，齐宝坤，江连洲，隋晓楠. 超声改性大豆分离蛋白与大豆可溶性多糖复合乳化体系的冻融稳定性研究[J]. 食品科学, 2018, 39(9): 88-94.

DING Jian, LI Yang, SHI Borui, SUN Hongbo, QI Baokun, JIANG Lianzhou, SUI Xiaonan. Freeze-Thaw Stability of Emulsion System from Ultrasound-Modified Soy Protein Isolate and Soluble Polysaccharide[J]. FOOD SCIENCE, 2018, 39(9): 88-94.

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超声改性大豆分离蛋白与大豆可溶性多糖复合乳化体系的冻融稳定性研究

Freeze-Thaw Stability of Emulsion System from Ultrasound-Modified Soy Protein Isolate and Soluble Polysaccharide

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