微波辅助提取工艺对大豆种皮水溶性多糖-蛋白乳状液乳化活性及表面电位的影响

doi:10.7506/spkx1002-6630-201820008

食品科学 ›› 2018, Vol. 39 ›› Issue (20): 49-56.doi: 10.7506/spkx1002-6630-201820008

微波辅助提取工艺对大豆种皮水溶性多糖-蛋白乳状液乳化活性及表面电位的影响

范宏亮1，赵玲玲1，李君2，王胜男1，朱丹实1，刘畅3，韩金莲4，刘贺1,*

（1.渤海大学食品科学与工程学院，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁?锦州 121013；2.锦州亿和豆业有限公司，辽宁?锦州 121016；3.锦州市产品质量监督检验所，辽宁?锦州 121013；4.盘锦宋大房食品有限公司，辽宁?盘锦 124000）

出版日期:2018-10-25 发布日期:2018-10-24
基金资助:
国家自然科学基金面上项目（31471621）；国家自然科学基金青年科学基金项目（31201385）

Optimization of Microwave-Assisted Extraction of Water-Soluble Polysaccharide from Soybean Hull to be Used to Improve Emulsification Activity and Surface Potential of Soybean Protein Isolate-Stabilized Emulsions

FAN Hongliang1, ZHAO Lingling1, LI Jun2, WANG Shengnan1, ZHU Danshi1, LIU Chang3, HAN Jinlian4, LIU He1,*

(1. Fresh Agricultural Product Storage Processing and Safety Control Technology National and Local Joint Engineering Research Center, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. Jinzhou Yihe Soybean Industry Co. Ltd., Jinzhou 121016, China; 3. Jinzhou Product Quality Supervision and Inspection Institute, Jinzhou 121013, China;4. Panjin Songdafang Food Co. Ltd., Panjin 124000, China)

Online:2018-10-25 Published:2018-10-24

摘要/Abstract

摘要： 研究微波功率、微波时间和料液比3?个因素对大豆种皮多糖-蛋白乳状液的乳化活性指数（emulsifying activity index，EAI）及稳定性的影响。EAI随微波时间延长先增加后减小，随微波功率增加而呈现上升趋势，微波时间与料液比相互作用对EAI影响显著。Zeta电位绝对值随着微波功率的升高先增大后减小。通过综合优化筛选，确定乳化稳定性较好的大豆种皮多糖提取工艺条件为微波功率480?W、微波时间35?min、料液比1∶20（g/mL），在此工艺条件下获得的多糖-蛋白乳状液EAI为46.15?m2/g，Zeta电位绝对值为34.3?mV，均优于不添加大豆种皮多糖的大豆分离蛋白乳状液（EAI为16.31?m2/g，Zeta电位绝对值为21.5?mV）。研究结果为工业化制备具有高乳化稳定性的大豆种皮多糖提供参考。

关键词: 大豆种皮多糖, 微波辅助提取, 乳化活性, 乳化稳定性

Abstract: The emulsifying activity index (EAI) and stability of soybean protein isolate (SPI)-stabilized emulsions containing water-soluble polysaccharide from soybean hull extracted by microwave-assisted extraction were investigated with respect to three variables: microwave power, irradiation time and solid-to-solvent ratio. The EAI of emulsions increased first and then decreased with microwave irradiation time, but always increased with increasing microwave power. The interaction between microwave irradiation time and solid-to-solvent ratio had a significant effect on the EAI. The absolute value of Zeta potential increased first and then decreased with the increase of microwave power. A microwave power of 480 W, an irradiation duration of 35 min, and a solid-to-solvent ratio of 1:20 (g/mL) were found to be the optimum conditions to obtain a higher EAI of 46.15 m2/g and a higher absolute value of Zeta potential of 34.3 mV compared to 16.31 m2/g and 21.5 mV observed for the SPI-stabilized emulsion without the polysaccharide extracted from soybean hull. The results of this study provide a basis for the industrial preparation of soybean hull polysaccharide to be used as an emulsion stabilizer.

Key words: soybean hull polysaccharide, microwave-assisted extraction, emulsifying activity, emulsion stability

中图分类号:

TS214.2

范宏亮，赵玲玲，李君，王胜男，朱丹实，刘畅，韩金莲，刘贺. 微波辅助提取工艺对大豆种皮水溶性多糖-蛋白乳状液乳化活性及表面电位的影响[J]. 食品科学, 2018, 39(20): 49-56.

FAN Hongliang, ZHAO Lingling, LI Jun, WANG Shengnan, ZHU Danshi, LIU Chang, HAN Jinlian, LIU He. Optimization of Microwave-Assisted Extraction of Water-Soluble Polysaccharide from Soybean Hull to be Used to Improve Emulsification Activity and Surface Potential of Soybean Protein Isolate-Stabilized Emulsions[J]. FOOD SCIENCE, 2018, 39(20): 49-56.

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微波辅助提取工艺对大豆种皮水溶性多糖-蛋白乳状液乳化活性及表面电位的影响

Optimization of Microwave-Assisted Extraction of Water-Soluble Polysaccharide from Soybean Hull to be Used to Improve Emulsification Activity and Surface Potential of Soybean Protein Isolate-Stabilized Emulsions

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