食品科学 ›› 2019, Vol. 40 ›› Issue (15): 1-7.doi: 10.7506/spkx1002-6630-20180818-182

• 基础研究 •    下一篇

热处理对乳液凝胶微结构的调控作用以及不同维生素贮藏稳定性的影响

鹿 瑶,仇 丹,崔梦楠,高彦祥,毛立科   

  1. 1.北京食品营养与人类健康高精尖创新中心,教育部北京市共建功能乳品重点实验室,中国农业大学食品科学与营养工程学院,北京 100083;2.宁波工程学院奉化研究院,浙江 宁波 315599
  • 出版日期:2019-08-15 发布日期:2019-08-26
  • 基金资助:
    国家自然科学基金青年科学基金项目(31701648);宁波工程学院奉化研究院科学基金项目(FHI-018107)

Regulatory Effect of Thermal Treatment on the Microstructure of Emulsion Gels and Its Influence on Storage Stability of Different Vitamins Incorporated in Emulsion Gels

LU Yao, QIU Dan, CUI Mengnan, GAO Yanxiang, MAO Like   

  1. 1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Fenghua Institute, Ningbo University of Technology, Ningbo 315599, China
  • Online:2019-08-15 Published:2019-08-26

摘要: 采用葡萄糖酸-δ-内酯诱导的方法制备乳清分离蛋白乳液凝胶,用于包埋亲水性功能因子异抗坏血酸钠和疏水性功能因子VE,研究乳液凝胶微结构与被包埋物质稳定性之间的关联机制。实验利用热处理(85 ℃)控制蛋白质的变性程度,进而调控乳液凝胶的微结构和维生素的贮藏稳定性。结果表明:随着蛋白质溶液热处理时间的延长,乳液油滴粒径增大、Zeta电位减小,而乳液的表观黏度无明显变化。质构和流变分析显示,随热处理时间的延长,凝胶的储能模量和硬度增加,但弹性降低。不同温度下的贮藏实验发现,蛋白质热处理时间的延长有利于提高乳液凝胶中复合维生素的稳定性,且复合功能因子之间存在协同作用。结论:通过改变蛋白质热处理时间可以调控乳液凝胶的微结构,进而达到控制复合维生素贮藏稳定性的目的。

关键词: 乳液凝胶, 热处理, 微结构, 维生素, 稳定性

Abstract: Whey protein isolate (WPI) emulsion gels were prepared through glucono-δ-lactone-induced gelation and were incorporated with both hydrophilic and hydrophobic functional ingredients (sodium isoascorbate and vitamin E). The study focused on the relationship between the microstructure of emulsion gels and the stability of vitamins incorporated in them. The denaturation level of WPI under thermal treatment (85 ℃) was controlled to modulate the microstructure of emulsion gels and the stability of the incorporated vitamins. The findings indicated that the droplet size of emulsions was increased, and the zeta-potential was reduced with the increase in heat treatment time, while the apparent viscosity was not significantly affected. Textural and rheological analyses showed that the hardness and storage modulus of emulsion gels were enhanced with the increase in heat treatment time, but the elasticity was weakened. The prolongation of heat treatment time was beneficial to improve the stability of different vitamins during storage at different temperatures, and there was a synergic effect between the mixed vitamins. It was concluded that the microstructure of emulsion gels could be adjusted by thermal treatment to control the stability of different vitamins incorporated.

Key words: emulsion gel, thermal treatment, microstructure, vitamins, stability

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