食品科学 ›› 2019, Vol. 40 ›› Issue (6): 16-21.doi: 10.7506/spkx1002-6630-20180109-108

• 食品化学 • 上一篇    下一篇

再生纤维素凝胶对乳清分离蛋白预乳化液稳定性的影响

赵尹毓,田筱娜,周光宏,张万刚*   

  1. 南京农业大学食品科技学院,江苏省肉类生产与加工质量安全控制协同创新中心,肉品加工与质量控制教育部重点实验室,江苏 南京 210095
  • 出版日期:2019-03-25 发布日期:2019-04-02
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400703);国家生猪产业技术体系项目(CARS-35)

Effect of Regenerated Cellulose Gel on the Stability of Pre-Emulsion with Whey Protein Isolate

ZHAO Yinyu, TIAN Xiaona, ZHOU Guanghong, ZHANG Wangang*   

  1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2019-03-25 Published:2019-04-02

摘要: 利用再生纤维素(regenerated cellulose,RC)凝胶改善蛋白质预乳化液的乳化稳定性。考察添加量分别为0%、0.4%、0.8%、1.2%、1.6%的RC对乳清分离蛋白(whey protein isolate,WPI)-橄榄油预乳化液乳化稳定性、乳化活性、粒度大小、微观结构、流变特性的影响。结果表明,添加RC可以显著提高WPI预乳化液的乳化稳定性及乳化活性(P<0.05),RC添加量为0.8%时可以有效抑制乳化液的分层现象;随着RC添加量的增加,乳化液粒度大小及絮凝程度显著降低(P<0.05);乳化液流变学特性显示RC具有很好的增稠作用和凝胶性能。结果表明RC的添加对于WPI-预乳化液稳定性有很大影响,预乳化液中添加1.2% RC,可以有效增加乳化液黏度,获得较强的凝胶网络结构,显著降低粒度,改善乳化液稳定性。

关键词: 再生纤维素, 乳清分离蛋白, 乳化液稳定性, 粒度大小, 黏度

Abstract: The objective of this study was to improve the stability of oil-in-water (O/W) pre-emulsion stabilized by whey protein isolate (WPI) using regenerated cellulose (RC) gel. Emulsions were prepared by adding 0%, 0.4%, 0.8%, 1.2% and 1.6% RC, respectively. The stability was examined by measuring stability index, emulsifying activity index (EAI), droplet size, microstructure and rheological properties. The results illustrated that emulsion stability and EAI were significantly improved by RC (P < 0.05) and creaming was effectively inhibited by the addition of 0.8% RC. With the increase of RC, the droplet size and flocculation of emulsions showed a decreasing trend (P < 0.05). The rheological properties showed that RC had a great influence on the stability of WPI-stabilized emulsions. Addition of 1.2% RC enhanced the apparent viscosity of emulsions, resulted in the formation of a strong gel network structure, significantly reduced the droplet size and improved the stability.

Key words: regenerated cellulose, whey protein isolate, emulsion stability, droplet size, viscosity

中图分类号: