食品科学 ›› 2020, Vol. 41 ›› Issue (1): 80-85.doi: 10.7506/spkx1002-6630-20181119-221

• 食品工程 • 上一篇    下一篇

高压均质对大豆分离蛋白乳液流变学特性和氧化稳定性的影响

刘竞男,徐晔晔,王一贺,孙洪蕊,王喜波,江连洲   

  1. (1.东北农业大学食品学院,黑龙江 哈尔滨 150030;2.吉林省农业科学院,吉林 长春 130000)
  • 出版日期:2020-01-15 发布日期:2020-01-19
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0400600)

Effect of High Pressure Homogenization on Rheological Properties and Oxidation Stability of Soy Protein Isolate-Stabilized Emulsion

LIU Jingnan, XU Yeye, WANG Yihe, SUN Hongrui, WANG Xibo, JIANG Lianzhou   

  1. (1. School of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Jilin Academy of Agricultural Sciences, Changchun 130000, China)
  • Online:2020-01-15 Published:2020-01-19

摘要: 为探究高压均质技术对大豆分离蛋白(soy protein isolate,SPI)乳化体系的流变学特性和氧化稳定性作用机制,研究了不同均质次数(0~4?次)对SPI乳化体系流变性质和氧化稳定性的影响。结果表明:随着均质次数的增加,乳析指数呈降低趋势,平均粒径、界面蛋白吸附量、表观黏度、弹性模量(G’)和黏性模量(G”)均呈先增加后减小的趋势,乳液体系的氢过氧化物值(初级氧化产物)呈增加趋势,硫代巴比妥酸反应产物值(次级氧化产物)呈先增加后减少再增加的趋势。均质3?次时,未见乳析现象发生,且界面蛋白吸附量、表观黏度、G’和G”达到最大,乳液体系的氢过氧化物值和硫代巴比妥酸反应产物值最低。综上,高压均质作用能够提高SPI乳液体系的稳定性、流变学性质和氧化稳定性。

关键词: 大豆分离蛋白, 高压均质, 流变学特性, 氧化稳定性

Abstract: The aim of this study was to investigate the effect of high pressure homogenization (0–4 cycles) on the rheological properties and oxidative stability of soy protein isolate (SPI)-stabilized emulsion system. The results showed that with the increase of homogenization cycles, creaming index, average particle size, the amount of interfacial protein adsorption, apparent viscosity, elastic modulus (G’) and viscous modulus (G”) increased firstly and then decreased. Hydroperoxide value (primary oxidation product) of the emulsion system continued to increase, and thiobarbituric acid reactive substances (TBARS; secondary oxidation products) value increased firstly, then decreased and finally increased once again. After three cycles of homogenization, no precipitation occurred, and the amount of interfacial protein adsorption, apparent viscosity, and G’ and G” reached their maximum; in contrast, the lowest hydroperoxide value and TBARS value were observed. As explained above, high pressure homogenization can improve the stability, rheological properties and oxidative stability of the SPI-stabilized emulsion system.

Key words: soy protein isolate, high pressure homogenization, rheological properties, oxidation stability

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