食品科学 ›› 2023, Vol. 44 ›› Issue (2): 94-100.doi: 10.7506/spkx1002-6630-20220510-121

• 食品化学 • 上一篇    

脱酰胺马铃薯蛋白乳液的制备及其微流变特性

刘兴丽,魏莹莹,张艳艳,王宏伟,冯志强,张华   

  1. (1.郑州轻工业大学食品与生物工程学院,河南省冷链食品质量安全控制重点实验室,河南 郑州 450002;2.三全食品股份有限公司,河南 郑州 450000)
  • 发布日期:2023-01-31
  • 基金资助:
    河南省科技攻关项目(222102110089);国家自然科学基金青年科学基金项目(31801578)

Preparation and Microrheological Properties of Deaminated Potato Protein Emulsion

LIU Xingli, WEI Yingying, ZHANG Yanyan, WANG Hongwei, FENG Zhiqiang, ZHANG Hua   

  1. (1. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; 2. Sanquan Foods Co. Ltd., Zhengzhou 450000, China)
  • Published:2023-01-31

摘要: 以脱酰胺马铃薯蛋白为原料制备乳液,研究不同脱酰胺时间(0、0.5、3、6、12 h)的马铃薯蛋白乳液的粒径分布、乳化稳定性、微流变特性及微观结构的变化。结果表明,随着脱酰胺时间的延长,乳液粒径(体积平均直径)和稳定性动力学指数值均呈现先减小后增大的趋势;脱酰胺3 h和6 h的马铃薯蛋白乳液粒径分布均匀,乳液较为稳定,可能是因为改性蛋白乳液液滴间静电斥力增大,阻止了液滴的聚集;脱酰胺12 h的马铃薯蛋白乳液粒径增大,乳液稳定性减小,这可能是因为电荷斥力降低使液滴聚集。微流变特性分析表明脱酰胺6 h的马铃薯蛋白乳液的宏观黏度因子值最高,黏度最大,粒子运动速度减慢,乳液液滴间具有强作用力,体系更稳定。本研究为马铃薯蛋白的深入研究及产品开发提供一定参考,提高马铃薯蛋白的利用率,扩大应用范围。

关键词: 马铃薯蛋白;脱酰胺;乳液;微流变性能

Abstract: Potato protein deaminated for different durations (0, 0.5, 3, 6 and 12 h) were used to prepare emulsions, and the products obtained were evaluated for droplet size distribution, emulsion stability, microrheological properties and microstructure. The results showed that the droplet volume mean diameter and Turbiscan stability index (TSI) of the emulsion decreased first and then increased with increasing deamidation time. The emulsions with potato protein deaminated for 3 and 6 h exhibited uniform droplet size distribution and good stability, which may be because the increased electrostatic repulsion between the modified protein emulsion droplets prevented their aggregation. The droplet size of the emulsion with potato protein deaminated for 12 h increased and the stability decreased, which may be because of the decreased charge repulsion force and consequent droplet aggregation. The microrheological analysis showed that the emulsion with potato protein deaminated for 6 h had the highest macroscopic viscosity index (MVI) value and the highest viscosity, and the speed of droplet movement was slowed down. There was a strong force between the emulsion droplets, which made the system more stable. This study can provide a reference for further research and development of potato protein products in order to improve the utilization rate of potato protein and expand the application range.

Key words: potato protein; deamidation; emulsion; microrheological properties

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