大豆亲脂蛋白-羟丙基甲基纤维素乳液制备及其稳定性研究

摘要/Abstract

摘要： 本文通过研究高压处理对大豆亲脂蛋白（LP）与不同浓度羟丙基甲基纤维素（HPMC）复合乳液形成的影响，揭示复合物结构变化与乳液稳定性的关系，采用动态激光散射、接触角测量仪和红外光谱研究不同压力处理LP与可溶性HPMC复合物形成乳液的流体动力学半径、界面吸附特性和LP的二级结构变化。结果表明，60 MPa处理下的乳液其乳化性、储藏稳定性和界面吸附能力较低，随着压力的增加乳液粒径变小，乳滴形状规则、分布均匀，乳液表面负电荷增加；均质压力在140 MPa、纤维素浓度0.1 %时乳化活性和乳化稳定性分别高达223.05 m2/g和290.5 min；不同压力处理改变了LP二级结构，影响了与可溶性HPMC的结合，进而影响所形成乳液在油-水界面吸附特性，结果证明HPMC添加量为0.1 %时其亲水性最好。

关键词: 大豆亲脂蛋白, 羟丙基甲基纤维素, 乳液, 高压处理, 稳定性

Abstract: By studying the effect of high pressure treatment on the formation of soybean lipophilic protein and different concentrations of soluble cellulose composite emulsion, the relationship between structural changes of the composite and emulsion stability was revealed. The dynamic laser scattering, contact angle measuring instrument and infrared spectroscopy were different. The hydrodynamic radius, interfacial adsorption characteristics and secondary structure changes of soybean lipophilic protein were formed by pressure treatment of soybean lipophilic protein and soluble cellulose complex. The results show that the emulsion under 60MPa treatment has lower emulsifying property, storage stability and interfacial adsorption capacity. As the pressure increases, the particle size of the emulsion becomes smaller, the shape of the droplets is regular and evenly distributed, and the negative charge on the surface of the emulsion increases. At 140 MPa and cellulose concentration of 0.1%, the emulsification activity and emulsion stability were as high as 223.05 m2/g and 290.5 min, respectively. Different pressure treatments changed the secondary structure of soybean protein, which affected the combination with soluble cellulose and affected the formation. The adsorption characteristics of the emulsion at the oil-water interface show that the higher the homogenization pressure, the better the hydrophilicity.

Key words: soybean lipophilic protein, hydroxypropyl methylcellulose, emulsion, high pressure homogenization, stability

中图分类号:

TS214.2

钟明明齐宝坤孙禹凡王迪琼方琳张爽谢凤英杨树昌李杨. 大豆亲脂蛋白-羟丙基甲基纤维素乳液制备及其稳定性研究[J]. 食品科学, 0, (): 0-0.

Ming-Ming ZHONG Yu-Fan SUN. Preparation and stability of soybean lipophilic protein- hydroxypropyl methylcellulose emulsion[J]. FOOD SCIENCE, 0, (): 0-0.

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