乳清分离蛋白聚集体乳化性能及其Pickering乳液稳定性

doi:10.7506/spkx1002-6630-20200610-144

食品科学 ›› 2021, Vol. 42 ›› Issue (12): 24-30.doi: 10.7506/spkx1002-6630-20200610-144

乳清分离蛋白聚集体乳化性能及其Pickering乳液稳定性

刘佩，陈澄，秦新光，张海枝，胡中泽，吴琼，姚人勇，王学东，刘刚

（1.武汉轻工大学食品科学与工程学院，湖北武汉 430023；2.纽迪希亚制药（无锡）有限公司，江苏无锡 214000；3.中粮米业（岳阳）有限公司，湖南岳阳 414100；4.武汉轻工大学湖北省农产品加工与转化重点实验室，湖北武汉 430023）

出版日期:2021-06-25 发布日期:2021-06-29
基金资助:
国家自然科学基金面上项目（31771925）

Emulsifying Properties of Different Kinds of Aggregates from Whey Protein Isolate and Stability of Pickering Emulsions Stabilized with Them

LIU Pei, CHEN Cheng, QIN Xinguang, ZHANG Haizhi, HU Zhongze, WU Qiong, YAO Renyong, WANG Xuedong, LIU Gang

(1. Collage of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Nutricia Pharmaceutical (Wuxi) Co. Ltd., Wuxi 214000, China; 3. COFCO Rice Industry (Yueyang) Co. Ltd., Yueyang 414100, China; 4. Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China)

Online:2021-06-25 Published:2021-06-29

摘要/Abstract

摘要： 以乳清分离蛋白（whey protein isolate，WPI）为原料，分别在pH 2.0和pH 7.0条件下，85 ℃加热12 h制备2 种不同形态的蛋白质聚集体，研究2 种聚集体微观形貌的特征以及不同pH值和盐离子浓度下的乳化性能；采用透射电镜、动态光散射、光学显微镜等技术手段，探究WPI与2 种聚集体稳定的Pickering乳液微观结构、盐离子稳定性和热稳定性。结果表明：WPI分别在pH 2.0和pH 7.0且高温加热条件制得2 种微观形貌截然不同的蛋白聚集体（纤维状聚集体和球状聚集体），并且2 种蛋白聚集体相较于WPI等电点均发生偏移，在不同pH值或盐离子浓度环境下，乳化性能均提高。2 种聚集体所稳定的Pickering乳液对不同pH值、盐离子浓度环境下有更好的稳定性，球状聚集体所稳定的Pickering乳液具有更好的热稳定性。这也为WPI聚集体稳定的Pickering乳液在乳饮料中的应用奠定基础。

关键词: 乳清分离蛋白；聚集体；乳化性能；稳定性

Abstract: In this study, whey protein isolate (WPI) was heated at 85 ℃ for 12 h under different pH conditions (pH 2.0 and 7.0) to prepare two different forms of protein aggregates, and the morphological characteristics and emulsifying properties at different pH and salt concentrations of the aggregates were evaluated. The microstructure, salt stability and thermal stability of Pickering emulsions stabilized with WPI and the two aggregates were comparatively investigated by transmission electron microscopy (TEM), dynamic light scattering (DLS) and optical microscopy. The results showed that fibrous and spherical aggregates were obtained at pH 2.0 and 7.0, respectively. The isoelectric points (IP) of the two aggregates shifted away from that of WPI, and the emulsifying activity increased at all pHs and salt concentrations tested compared with WPI. Moreover, the Pickering emulsion stabilized by the aggregates had better stability to severe environments. Notably, the spherical aggregates had better thermal stability. This study provides a basis for the application of Pickering emulsions stabilized WPI aggregates in milk beverages.

Key words: whey protein isolation; aggregation; emulsifying properties; stability

中图分类号:

TS252.1

刘佩，陈澄，秦新光，张海枝，胡中泽，吴琼，姚人勇，王学东，刘刚. 乳清分离蛋白聚集体乳化性能及其Pickering乳液稳定性[J]. 食品科学, 2021, 42(12): 24-30.

LIU Pei, CHEN Cheng, QIN Xinguang, ZHANG Haizhi, HU Zhongze, WU Qiong, YAO Renyong, WANG Xuedong, LIU Gang. Emulsifying Properties of Different Kinds of Aggregates from Whey Protein Isolate and Stability of Pickering Emulsions Stabilized with Them[J]. FOOD SCIENCE, 2021, 42(12): 24-30.

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乳清分离蛋白聚集体乳化性能及其Pickering乳液稳定性

Emulsifying Properties of Different Kinds of Aggregates from Whey Protein Isolate and Stability of Pickering Emulsions Stabilized with Them

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