酶法改性磷脂对大豆蛋白共建体系乳化稳定性及氧化稳定性的影响

doi:10.7506/spkx1002-6630-201623011

食品科学

酶法改性磷脂对大豆蛋白共建体系乳化稳定性及氧化稳定性的影响

李秋慧，隋晓楠，徐靓，王中江，张雨霏，江连洲，李杨*

东北农业大学食品学院，黑龙江哈尔滨 150030

出版日期:2016-12-15 发布日期:2016-12-21

Effect of Enzymatic Modification of Phospholipids on Emulsion Stability and Oxidative Stability of Soybean Protein Isolate-Phospholipids System

LI Qiuhui, SUI Xiaonan, XU Liang, WANG Zhongjiang, ZHANG Yufei, JIANG Lianzhou, LI Yang*

College of Food Science, Northeast Agricultural University, Harbin 150030, China

Online:2016-12-15 Published:2016-12-21

摘要/Abstract

摘要： 为探究磷脂酶解物-大豆分离蛋白复合乳化体系稳定性及氧化稳定性的机理，研究了不同酶解时间对乳液乳化性质、贮存稳定性和氧化稳定性等特性的影响，通过核磁共振法对酶解后的磷脂产物组分进行分析，并对乳状液的乳化活性、乳化稳定性、粒径分布、Zeta电位、乳层析指数、氢过氧化物值和硫代巴比妥酸反应物值进行测定。结果发现：随着酶解时间的延长，磷脂经4 h酶解后主要产物为溶血磷脂，其与大豆蛋白共建乳化体系后，乳化稳定性、贮存稳定性及氧化稳定性均优于对照组，酶解6 h左右酰基转移现象加剧，产生的溶血磷脂会继续被酶解生成甘油磷脂酰胆碱，导致稳定性略有下降；添加一定酶解时间的磷脂酶解产物，会促进乳化体系通过相互作用在水油界面上形成较稳定的界面膜，可以提高乳液的稳定性及氧化稳定性。

关键词: 大豆分离蛋白, 磷脂酶解产物, 乳化稳定性, 氧化稳定性

Abstract: The aim of this study was to understand the mechanism of the emulsion stability and oxidative stability
of enzymatic phospholipid hydrolysate-soybean protein isolate (SPI) emulsions by evaluating the effect of different
hydrolysis times of phospholipid with phospholipase on emulsifying properties, storage stability, oxidation stability
and other characteristics. The phospholipid hydrolysate was analyzed by nuclear magnetic resonance. Meanwhile, the
emulsifying activity, emulsifying stability, particle size distribution, Zeta potential, creaming index, hydrogen peroxide
value and thiobarbituric acid reactive substances (TBARS) value of emulsions were determined. The results showed
that lysophospholipid was the major product after 4 h enzymatic hydrolysis of phospholipid, and the lysophospholipid-SPI
emulsion was superior to the control sample with respect to emulsion stability, storage stability and oxidation stability. The
stability of the lysophospholipid was slightly decreased after 6 h hydrolysis due to the transfer of acyl groups. Therefore,
the addition of hydrolysis products from phospholipids can promote the system to form a stable interfacial film, improving
emulsion stability and oxidative stability.

Key words: soybean protein isolate, enzymatic hydrolysate, emulsion stability, oxidative stability

中图分类号:

TS214. 2

李秋慧，隋晓楠，徐靓，王中江，张雨霏，江连洲，李杨. 酶法改性磷脂对大豆蛋白共建体系乳化稳定性及氧化稳定性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201623011.

LI Qiuhui, SUI Xiaonan, XU Liang, WANG Zhongjiang, ZHANG Yufei, JIANG Lianzhou, LI Yang. Effect of Enzymatic Modification of Phospholipids on Emulsion Stability and Oxidative Stability of Soybean Protein Isolate-Phospholipids System[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201623011.

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酶法改性磷脂对大豆蛋白共建体系乳化稳定性及氧化稳定性的影响

Effect of Enzymatic Modification of Phospholipids on Emulsion Stability and Oxidative Stability of Soybean Protein Isolate-Phospholipids System

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