大豆蛋白强化羧甲基纤维素钠复合油凝胶的性能研究

摘要/Abstract

摘要： 利用气凝胶模板法可间接制备油凝胶，该方法具有制备简单、性能优异等优点而被广泛关注。本文通过静电相互作用制备了羧甲基纤维素钠(Carboxy Methyl Cellulose-Na，CMC-Na)/大豆分离蛋白(Soybean protein isolate，SPI)复合气凝胶，探究了不同蛋白含量对气凝胶平均粒径、微观结构、红外、吸油动力学、吸油和持油能力的影响。并基于气凝胶模板制备了油凝胶，对其质构性能、抑菌性能以及贮藏稳定性进行表征。结果表明，SPI和CMC-Na依靠静电吸附形成了稳定的复合物，平均粒径随着蛋白含量的增加而增大。复合气凝胶显示出更加致密的多孔网络结构，持油能力得到增强，但不利于吸油性能的改善。同时，蛋白的加入提高了油凝胶的强度，增加了杨氏模量，并改善了油凝胶的抑菌效果和贮藏稳定性。因此，气凝胶模板法可视为制备油凝胶的良好方法，并且通过多糖蛋白静电吸附可以制备稳定的油凝胶体系。

关键词: 羧甲基纤维素钠, 大豆分离蛋白, 静电吸附, 气凝胶模板, 油凝胶

Abstract: The indirect preparation of oleogels based on the aerogel template method has received well attention due to its advantages such as simple preparation and excellent performance. In this study, composite aerogels of Carboxy Methyl Cellulose-Na (CMC-Na)/Soybean protein isolate (SPI) were prepared by electrostatic interactions. The effects of different protein contents on the average particle size, microstructure, FTIR, oil absorption kinetics, oil absorption and oil holding capacity of aerogels were investigated. The oleogels were prepared on the basis of aerogel templates and their textural properties, antibacterial properties and storage stability were explored. The results showed that the protein and polysaccharide could rely on electrostatic interactions to form stable complexes, resulting in a larger average particle size of complexes with the increase of protein content. The composite aerogel displayed a denser porous network structure, accompanying by the oil-holding capacity improvement. However, it could lead to unfavorable effects on oil absorption performance. The addition of protein also resulted in the strength of the oleogel and the Young's modulus improvements, and enhanced the inhibition and storage stability of the oleogel. Therefore, the aerogel template method can be considered as a good method for preparing oleogels and a stable oleogel system can be prepared by electrostatic adsorption of polysaccharide proteins.

Key words: Carboxy Methyl Cellulose-Na, soybean protein isolate, electrostatic adsorption, aerogel template, oleogels

中图分类号:

TS201.2

崔梦琦单冠程孙若涵田波隋晓楠. 大豆蛋白强化羧甲基纤维素钠复合油凝胶的性能研究[J]. 食品科学, 0, (): 0-0.

qi mengcui Guan-Cheng SHAN Xiao-Nan SUI. Performance study of composite oleogels based on soybean isolate protein reinforced with sodium carboxymethylcellulose[J]. FOOD SCIENCE, 0, (): 0-0.

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