巴氏灭菌对不同油脂体乳液氧化稳定性的影响

doi:10.7506/spkx1002-6630-20210315-178

食品科学 ›› 2022, Vol. 43 ›› Issue (7): 23-30.doi: 10.7506/spkx1002-6630-20210315-178

巴氏灭菌对不同油脂体乳液氧化稳定性的影响

武利春，孙禹凡，陈亚双，闫世长，谢凤英，齐宝坤，李杨

（1.东北农业大学食品学院，黑龙江哈尔滨 150030；2.黑龙江绿色食品科学研究院，黑龙江哈尔滨 150028）

出版日期:2022-04-15 发布日期:2022-04-26
基金资助:
农业农村部大豆产业技术体系岗位科学家项目（CARS-04-PS32）

Effect of Pasteurization on Oxidative Stability of Oil Body Emulsions from Various Crops

WU Lichun, SUN Yufan, CHEN Yashuang, YAN Shizhang, XIE Fengying, QI Baokun, LI Yang

(1. School of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Heilongjiang Institute of Green Food Science, Harbin 150028, China)

Online:2022-04-15 Published:2022-04-26

摘要/Abstract

摘要： 为探究巴氏灭菌对大豆、葵花、花生、芝麻和核桃油脂体乳液氧化稳定性的影响，本研究测定不同油脂体的基本组成、相关蛋白组成、脂肪酸组成和相对含量，然后利用动态光散射、激光共聚焦显微镜等研究巴氏灭菌（85 ℃加热10 min）对油脂体乳液物理稳定性和氧化稳定性的影响。结果表明：不同油脂体的基本组成、相关蛋白组成和脂肪酸组成存在明显差异，油脂体相关蛋白由内源膜蛋白和外源蛋白组成，油脂体脂肪酸以不饱和脂肪酸为主，其中油酸、亚油酸和α-亚麻酸是主要的不饱和脂肪酸。5 种不同原料油脂体中，大豆油脂体蛋白质量分数和水分质量分数最高，而油脂质量分数最低；花生油脂体总饱和脂肪酸相对含量（21.27%）最高，核桃油脂体总不饱和脂肪酸相对含量（90.10%）最高。巴氏灭菌可显著改善大豆和花生油脂体乳液氧化稳定性，而对葵花、芝麻和核桃油脂体乳液起促进氧化作用。本研究可为油脂体在沙拉酱、植物奶等产品应用提供参考。

关键词: 油脂体；巴氏灭菌；氧化稳定性

Abstract: The present work was executed in order to investigate the influence of pasteurization on the oxidative stability of oil body emulsions from soybean, sunflower, peanut, sesame and walnut. The basic composition and fatty acid composition of the five oil bodies and the composition of their associated proteins were evaluated, and the influence of pasteurization at 85 ℃ for 10 min on the physical and oxidative stability of the oil body emulsions was investigated by dynamic laser scattering and confocal laser scanning microscopy. The results showed that the oil bodies revealed significant differences in their basic composition and fatty acid composition as well as the composition of their associated proteins. The oil body-associated proteins consisted of intrinsic and extrinsic membrane proteins. Unsaturated fatty acids were the major ones in oil bodies. Oleic acid, linoleic acid and α-linolenic acid were the predominant unsaturated acids. Of these five oil bodies, soybean oil bodies had the highest contents of protein and moisture, and the lowest oil content. Peanut oil bodies had the highest relative content of saturated fatty acids (21.27%), while walnut oil bodies had the highest relative content of unsaturated fatty acids (90.10%). Pasteurization is proven to improve the oxidative stability of oil body emulsions from soybean and peanut significantly. However, it can promote the oxidation of oil body emulsions from sunflower, sesame and walnut. These results provide evidence supporting the industrial application of oil bodies in salad, vegetable milk and other similar products.

Key words: oil bodies; pasteurization; oxidative stability

中图分类号:

TS221

武利春，孙禹凡，陈亚双，闫世长，谢凤英，齐宝坤，李杨. 巴氏灭菌对不同油脂体乳液氧化稳定性的影响[J]. 食品科学, 2022, 43(7): 23-30.

WU Lichun, SUN Yufan, CHEN Yashuang, YAN Shizhang, XIE Fengying, QI Baokun, LI Yang. Effect of Pasteurization on Oxidative Stability of Oil Body Emulsions from Various Crops[J]. FOOD SCIENCE, 2022, 43(7): 23-30.

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巴氏灭菌对不同油脂体乳液氧化稳定性的影响

Effect of Pasteurization on Oxidative Stability of Oil Body Emulsions from Various Crops

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