食品科学 ›› 2019, Vol. 40 ›› Issue (24): 1-7.doi: 10.7506/spkx1002-6630-20180910-092

• 食品化学 •    下一篇

盐离子对花生粕分离蛋白纳米粒子及其稳定Pickering乳液特性的影响

张亚珍,熊文飞,裴亚琼,李艳,李斌,王凌   

  1. (1.华中农业大学食品科学技术学院,湖北 武汉 430070;2.湖北省食品质量安全监督检验研究院,湖北 武汉 430075;3.环境食品学教育部重点实验室,湖北 武汉 430070)
  • 出版日期:2019-12-25 发布日期:2019-12-24
  • 基金资助:
    国家自然科学基金青年科学基金项目(31301451);中央高校基本科研业务费专项(2662016PY121)

Effects of Salt Ions on the Properties of Peanut Protein Isolate Nanoparticles and Pickering Emulsion Stabilized with the Nanoparticles

ZHANG Yazhen, XIONG Wenfei, PEI Yaqiong, LI Yan, LI Bin, WANG Ling   

  1. (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;2. Hubei Provincial Institute for Food Supervision and Test, Wuhan 430075, China; 3. Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China)
  • Online:2019-12-25 Published:2019-12-24

摘要: 研究不同离子强度(NaCl或CaCl2)对来源于花生粕的花生分离蛋白纳米粒子溶液电位、溶解度及该纳米粒子稳定的Pickering乳液粒径、微观结构、黏度、贮藏稳定性的影响。结果表明:盐离子会使花生分离蛋白纳米粒子溶液表面电位降低,且花生分离蛋白纳米粒子的溶解度会随着离子强度的增加先降低后升高。此外,盐离子会使花生分离蛋白纳米粒子稳定的Pickering乳液粒径分布峰宽变窄、峰强变强、黏度增加,并具有良好的贮藏稳定性。Ca2+的加入对乳液的粒径影响大于Na+,表明花生分离蛋白纳米粒子制备的Pickering乳液具有更好的耐NaCl特性。

关键词: 花生分离蛋白, Pickering乳液, NaCl, CaCl2

Abstract: In this experiment, peanut protein isolate (PPI) nanoparticles were prepared and used to stabilize Pickering emulsion. The effects of salt ions on the transmittance (solubility), surface zeta potential of PPI nanoparticles solution and on the properties of Pickering emulsion stabilized with PPI nanoparticles were investigated. The results manifested that when salt ions were added to the solution of PPI nanoparticles, the surface zeta potential decreased, while the solubility lowered firstly and then heightened with the increase of salt concentration. The properties of the Pickering emulsion stabilized with the PPI nanoparticles exhibited that the emulsion had more uniform distribution of particle size and better storage stability with different salt ions. The emulsion particle size increased slightly at different concentrations of NaCl, but it rose significantly at different concentrations of CaCl2. As a consequence, PPI nanoparticles stabilized-Pickering emulsion has better resistance to NaCl.

Key words: peanut protein isolate, Pickering emulsion, NaCl, CaCl2;

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