乳清分离蛋白-南极磷虾油乳液理化稳定性和流变特性

doi:10.7506/spkx1002-6630-20220922-223

食品科学 ›› 2023, Vol. 44 ›› Issue (10): 15-21.doi: 10.7506/spkx1002-6630-20220922-223

乳清分离蛋白-南极磷虾油乳液理化稳定性和流变特性

段子强，秦晓鹏，禹晓，望运滔，吴楠，白艳红，邓乾春，李可

（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，食品生产与安全河南省协同创新中心，河南郑州 450001；2.中国农业科学院油料作物研究所，油料脂质化学与营养湖北省重点实验室，湖北武汉 430062）

出版日期:2023-05-25 发布日期:2023-06-02
基金资助:
国家自然科学基金面上项目（31801502）；湖北省重点研发计划项目（2020BCA086）

Physicochemical Stability and Rheological Properties of Antarctic Krill Oil Emulsion Stabilized by Whey Protein Isolate

DUAN Ziqiang, QIN Xiaopeng, YU Xiao, WANG Yuntao, WU Nan, BAI Yanhong, DENG Qianchun, LI Ke

(1. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center of Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; 2. Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China)

Online:2023-05-25 Published:2023-06-02

摘要/Abstract

摘要： 比较分析不同质量分数（0%、1.5%、3%、6%）乳清分离蛋白（whey protein isolate，WPI）对水包油型南极磷虾油（Antarctic krill oil，AKO）（30%，m/m）乳液理化特性、物理稳定性、流变学特性和微观结构的影响。结果表明，不添加WPI的AKO乳液平均粒径和Zeta电位值分别为516.67 nm和－14.03 mV；随着WPI质量分数从0%增加到6%，乳液平均粒径显著降低了42.28%（P＜0.05），而Zeta电位绝对值显著增加了18.05%（P＜0.05），乳液物理稳定性明显提高。剪切流变学测试显示，随着WPI质量分数的增加，乳液表观黏度逐渐增大。微流变学测试显示，乳液体系中WPI引入使脂滴运动速率减慢、弹性行为增加，而流动性降低。微观结构观察发现，WPI添加能够使乳液网络结构趋于完整且均一，进而束缚更多脂滴以维持乳液体系稳定；WPI质量分数达到6%时，过多的蛋白会使乳液发生絮凝，进而削弱乳液体系稳定性。因此，适量WPI添加能够减小乳液粒径、增加脂滴电斥力、提高乳液黏弹性、增强蛋白网络结构束缚等，从而有效改善AKO乳液的稳定性。本研究为高载量、高稳定性AKO乳液体系的构建及拓宽其在健康食品中应用提供一定思路。

关键词: 南极磷虾油；乳清分离蛋白；乳液稳定性；流变行为；微观结构

Abstract: In this study, the effects of different mass fractions of whey protein isolate (WPI) on the physicochemical properties, physical stability, rheological properties and microstructure of Antarctic krill oil (AKO, 30%, m/m)-in-water emulsion were compared and analyzed. The results showed that the mean particle size and zeta potential of AKO emulsion without WPI were 516.67 nm and −14.03 mV, respectively. As the mass fraction of WPI increased from 0% to 6%, the mean particle size of the emulsion decreased by 42.28% (P < 0.05), and the absolute value of zeta potential significantly increased by 18.05% (P < 0.05). The physical stability of the emulsion was obviously improved. Shear rheological test showed that the apparent viscosity of the emulsion increased with an increase in WPI mass fraction. Microrheological test showed that the introduction of WPI in the emulsion system slowed down the droplet movement speed, increased the elastic behavior, and decreased the fluidity. The microstructure observation showed that WPI addition caused the emulsion to form a more complete and uniform network structure, binding more lipid droplets to maintain the stability of the emulsion. The excessive addition (greater than 6%) of WPI caused the flocculation of the emulsion, thereby weakening its stability. Therefore, the addition of appropriate amounts of WPI can effectively improve the stability of AKO emulsion by reducing the particle size, increasing the charge repulsion force of lipid droplets, and enhancing the viscoelasticity and protein network structure binding. This study is expected to provide guidance for constructing high-load and high-stability AKO emulsion system and broadening its application in health foods.

Key words: Antarctic krill oil; whey protein isolate; emulsion stability; rheological properties; microstructure

中图分类号:

TS254.1

段子强，秦晓鹏，禹晓，望运滔，吴楠，白艳红，邓乾春，李可. 乳清分离蛋白-南极磷虾油乳液理化稳定性和流变特性[J]. 食品科学, 2023, 44(10): 15-21.

DUAN Ziqiang, QIN Xiaopeng, YU Xiao, WANG Yuntao, WU Nan, BAI Yanhong, DENG Qianchun, LI Ke. Physicochemical Stability and Rheological Properties of Antarctic Krill Oil Emulsion Stabilized by Whey Protein Isolate[J]. FOOD SCIENCE, 2023, 44(10): 15-21.

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乳清分离蛋白-南极磷虾油乳液理化稳定性和流变特性

Physicochemical Stability and Rheological Properties of Antarctic Krill Oil Emulsion Stabilized by Whey Protein Isolate

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