酶解大豆分离蛋白–磷脂复合乳液的稳定性

摘要/Abstract

摘要： 为了找到一种起到过胃保护的天然载体，本文通过胃蛋白酶水解大豆分离蛋白，使蛋白改性，建立稳定的酶解大豆分离蛋白—磷脂复合乳液体系；研究方法：通过显微观察、粒径及电位测定、乳液乳化活性指数、乳化稳定性指数和乳层析指数计算，用单因素实验法、正交实验方法确定pH=2.0和pH=7.0时的酶解大豆分离蛋白—磷脂复合乳液的最适配比。结果表明：大豆分离蛋白酶解120 min后酶解完全；随着蛋白浓度的增加，酶解大豆分离蛋白—磷脂复合乳液的稳定性先增加后不变；当磷脂浓度在0.1%时，酶解大豆分离蛋白—磷脂复合乳液复合乳液的稳定性最大；随着油相的增加，酶解大豆分离蛋白—磷脂复合乳液的稳定性先增加后不变;酶解蛋白浓度2%、磷脂浓度0.1%、油相体积10%时，酶解大豆分离蛋白—磷脂复合乳液在pH=2.0时最稳定。

关键词: 大豆分离蛋白, 磷脂, 稳定性

Abstract: In this paper, the soy protein isolate was hydrolyzed by pepsin to modify the protein to establish a stable enzymatic hydrolysis of soy protein isolate - phospholipid complex emulsion system, in order to find a natural carrier that has been protected by stomach.Through the microscopic observation, particle size and potential measurement, emulsion emulsification activity index, emulsion stability index and milk chromatography index calculation, single factor experiment, orthogonal experimental method to determine the most suitable ratio of enzymatically soy protein isolate - phospholipid composite emulsion at pH=2.0 and pH=7.0. The results showed that: 1. The enzymatic hydrolysis of soybean was separated by proteolysis for 120 min. 2. With the increase of protein concentration, the stability of enzymatically soy protein isolate - phospholipid complex emulsion increased first and then remained unchanged. 3. When the phospholipid concentration was 0.1%, the stability of enzymatic hydrolysis of soy protein isolate - phospholipid complex emulsion emulsion maximum. 4. With the increase of oil phase, the stability of enzymatically soy protein isolate - phospholipid composite emulsion increased first and then remained unchanged. 5. When the enzymatic protein concentration is 2%, the phospholipid concentration is 0.1%, and the oil phase volume is 10%, the enzymatically hydrolyzed soy protein isolate - phospholipid composite emulsion is most stable at pH=2.0.

Key words: soy protein isolate, phospholipid, stability

中图分类号:

TS214.2

郑建樟管军军路新开刘雪朱浩冀旭阳. 酶解大豆分离蛋白–磷脂复合乳液的稳定性[J]. , 0, (): 0-0.

ZHENG jian-zhang Guan junjun Guan junjunGuan junjun Xue LIU. Study on Stability of Enzymatic Soy Protein-Phospholipid Composite Emulsion[J]. , 0, (): 0-0.

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