食品科学 ›› 2020, Vol. 41 ›› Issue (18): 1-7.doi: 10.7506/spkx1002-6630-20190906-077

• 食品化学 •    下一篇

乳清分离蛋白与单宁酸相互作用提高稻米油Pickering乳液的稳定性

李宛蓉,刘佩,余静怡,秦新光,刘刚   

  1. (武汉轻工大学食品科学与工程学院,湖北?武汉 430023)
  • 出版日期:2020-09-25 发布日期:2020-09-18
  • 基金资助:
    国家自然科学基金面上项目(31771925)

The Interaction of Whey Protein Isolate with Tannic Acid Improves the Stability of Rice Bran Oil Pickering Emulsion

LI Wanrong, LIU Pei, YU Jingyi, QIN Xinguang, LIU Gang   

  1. (School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China)
  • Online:2020-09-25 Published:2020-09-18

摘要: 通过碱法制备乳清分离蛋白(whey protein isolate,WPI)-单宁酸(tannic acid,TA)纳米颗粒,以粒径和电位为评价指标考察WPI与TA的复合比例对WPI-TA纳米颗粒形成的影响。接着选择最佳复合比例的WPI-TA纳米颗粒作为乳化剂,采用简单的剪切诱导乳化技术制备稻米油Pickering乳液,考察WPI与TA的相互作用对稻米油Pickering乳液的热稳定性、盐离子稳定性以及氧化稳定性的影响,探究Pickering乳液的稳定性机理。结果表明:WPI与TA的复合比例影响WPI-TA纳米颗粒的形成与稳定,傅里叶变换红外光谱表明WPI与TA之间的相互作用引起蛋白质二级结构的变化,TA的引入显著提高WPI-TA纳米颗粒的乳化活性,改善了Pickering乳液对温度和离子强度的稳定性,同时抑制了乳液在贮藏过程中一级和二级氧化物的生成。因此,WPI-TA纳米颗粒有望成为一种具有潜在优势的Pickering乳液稳定剂。

关键词: 乳清分离蛋白;单宁酸;相互作用;Pickering乳液;稳定性

Abstract: In this paper, whey protein isolate-tannic acid (WPI-TA) nanoparticles were prepared by alkaline method. The effect of the mass ratio of WPI to TA on the formation of WPI-TA nanoparticles was investigated by measuring the particle size and potential. Then, the optimal WPI-TA nanoparticle was selected as the emulsifier to prepare rice bran oil Pickering emulsion by a simple shear-induced emulsification technique. The impact of the interaction between WPI and TA was investigated on the thermal, ion and oxidative stability of rice bran oil Pickering emulsion. At the same time, the stability mechanism of the Pickering emulsion was explored. The results implied that WPI-to-TA ratio affected the formation and stability of WPI-TA nanoparticles. Besides, Fourier transform infrared spectroscopy showed that the interaction between WPI and TA caused a change in the secondary structure of the protein. The introduction of TA significantly increased the emulsification activity of WPI-TA nanoparticles, improved the stability of the Pickering emulsion to temperature and ionic strength while inhibiting the formation of primary and secondary oxides during storage. Therefore, WPI-TA nanoparticles are expected to be a potential advantageous stabilizer for Pickering emulsion.

Key words: whey protein isolate; tannic acid; interaction; Pickering emulsion; stability

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