盐离子对花生粕分离蛋白纳米粒子及其稳定皮克林乳液特性的影响

食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 食品化学 • 下一篇

盐离子对花生粕分离蛋白纳米粒子及其稳定皮克林乳液特性的影响

张亚珍¹,熊文飞²,裴亚琼³,李艳⁴,李斌⁵,王凌¹

1. 华中农业大学食品科学技术学院
2. 福州市食品工业研究所
3. 河南农业大学
4. 华中农业大学
5. 华中农业大学食品科技学院

收稿日期:2018-09-10 修回日期:2019-08-29 出版日期:2019-12-25 发布日期:2019-12-24
通讯作者: 王凌 E-mail:wangling@mail.hzau.edu.cn
基金资助:
国家自然科学基金;中央高校基本科研业务费专项资金资助项目

The effects of salt on the properties of peanut protein isolate nanoparticles and Pickering emulsion stabilized with the nanoparticles

Received:2018-09-10 Revised:2019-08-29 Online:2019-12-25 Published:2019-12-24

摘要/Abstract

摘要： 研究不同离子强度（NaCl或CaCl2）对来源于花生粕的花生分离蛋白纳米粒子溶液电位、溶解度及该纳米粒子稳定的皮克林乳液粒径、微观结构、粘度、储藏稳定性的影响。结果表明：盐离子会使花生分离蛋白纳米粒子溶液表面电位降低，且花生分离蛋白纳米粒子的溶解度会随着离子强度的增加先降低后升高。此外，盐离子会使花生分离蛋白纳米粒子稳定的皮克林乳液粒径分布峰宽变窄，峰强变强，粘度增加，并具有良好的储藏稳定性。其中，Ca2+的加入对乳液的粒径影响大于Na+，表明花生分离蛋白纳米粒子制备的皮克林乳液具有更好的耐NaCl特性。

关键词: 花生分离蛋白, 皮克林乳液, NaCl, CaCl2

Abstract: In this experiment, peanut protein isolate (PPI) nanoparticles were prepared and used to stabilize Pickering emulsion. The effects of salt on the transmittance (solubility), surface zeta potential of PPI nanoparticles solution and on the properties of Pickering emulsion stabilized with PPI nanoparticles. The results manifested that when salt ions were added to the solution of PPI nanoparticles, the surface zeta potential decreased, while the solubility reduced firstly and then heightened with the increase of salt concentration. The properties of the Pickering emulsion stabilized with the PPI nanoparticles exhibited that the emulsion had more uniform distribution of particle size and better storage stability with different salt ions. The emulsion particle size increased slightly with NaCl of different concentrations, while the emulsion particle size rose significantly at different concentrations of CaCl2. As a consequence, PPI nanoparticles stabilized Pickering emulsion has better resistance to NaCl.

Key words: peanut protein isolate, Pickering emulsion, NaCl, CaCl2

中图分类号:

TS201.7

张亚珍熊文飞裴亚琼李艳李斌王凌. 盐离子对花生粕分离蛋白纳米粒子及其稳定皮克林乳液特性的影响[J]. 食品科学, 0, (): 0-0.

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盐离子对花生粕分离蛋白纳米粒子及其稳定皮克林乳液特性的影响

The effects of salt on the properties of peanut protein isolate nanoparticles and Pickering emulsion stabilized with the nanoparticles

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