不同奶茶体系共存物对大豆分离蛋白性质的影响
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摘要
为解决大豆分离蛋白在奶茶体系中稳定性较差的问题,本文探究了奶茶体系中共存物(酪蛋白、单甘脂、奶油、茶多酚、糖类、盐类、奶粉、红茶粉)对大豆分离蛋白乳化性(乳化活性和乳化稳定性)的影响。并通过乳状液ζ-电位和粒径的测量,探讨奶茶体系共存物与大豆分离蛋白相互作用及对其乳化性的影响规律。结果表明:在酪蛋白、茶多酚、乳糖添加量分别为0.2%、0.06%、0.1%时大豆分离蛋白乳化活性最小;在单甘脂、卡拉胶、氯化钠、脱脂奶粉添加量分别为0.15%、0.02%、0.02%、2%时大豆分离蛋白乳化稳定性最大;在乳糖添加量为0.1%时大豆分离蛋白乳化稳定性最小;在酪蛋白、茶多酚、乳糖添加量分别为0.2%、0.06%、0.1%时乳状液ζ-电位绝对值最小;在单甘脂、卡拉胶、碳酸镁添加量分别为0.15%、0.02%、0.01%时乳状液ζ-电位绝对值最大;在柠檬酸钠添加量为0.02%时,乳状液平均粒径最大,在碳酸镁、脱脂奶粉添加量分别为0.01%、2%时,乳状液平均粒径最小。奶茶体系中不同的共存物影响了乳状液的双电层结构,进而改变了大豆分离蛋白的乳化性。
In order to solve the problem of poor stability of soybean protein isolate in milk tea system,effect of the coexistent substances in milk tea system(casein,monostearin,butter,tea polyphenols,saccharides,salts,milk powder,black tea powder)on the emulsification(emulsifying activity and emulsifying stability) of soybean protein isolated was investiga in this article.The influence rule of interaction of the substances in milk tea system and soybean protein isolated was discussed through the measurement of Zeta potential and particle size. The results showed that emulsifying activity of soybean protein isolated was minimum when the addition amount of casein,tea polyphenol and lactose was 0.2%,0.06% and 0.1%,respectively.The average particle size of emulsion was maximum when the addition amount of sodium citrate was 0.02%. The average particle size of emulsion was maximum when the addition amount of magnesium carbonate and skimmed milk powder was 0.01% and 2%,respectively.The emulsifying stability of soybean protein isolate was minimum when the addition amount of lactose was 0.1%.The Zeta potential absolute value of emulsion was minimum when the addition amount of casein,tea polyphenol and lactose was 0.2%,0.06% and 0.1%,respectively.The Zeta potential absolute value of emulsion was maximum when the addition amount of monoglyceride,carrageenan and magnesium carbonate was 0.15%,0.02% and 0.01%,respectively.The average particle size of emulsion was maximum when the addition amount of sodium citrate was 0.02% and minimum when the addition amout of magnesium carbonate and skimmed milk powder was 0.01% and 2%,respectively.The different substances in milk tea system influenced the electric double layer structure of the emulsion,so that the emulsibility of soy protein isolate was changed.
In order to solve the problem of poor stability of soybean protein isolate in milk tea system,effect of the coexistent substances in milk tea system(casein,monostearin,butter,tea polyphenols,saccharides,salts,milk powder,black tea powder)on the emulsification(emulsifying activity and emulsifying stability) of soybean protein isolated was investiga in this article.The influence rule of interaction of the substances in milk tea system and soybean protein isolated was discussed through the measurement of Zeta potential and particle size. The results showed that emulsifying activity of soybean protein isolated was minimum when the addition amount of casein,tea polyphenol and lactose was 0.2%,0.06% and 0.1%,respectively.The average particle size of emulsion was maximum when the addition amount of sodium citrate was 0.02%. The average particle size of emulsion was maximum when the addition amount of magnesium carbonate and skimmed milk powder was 0.01% and 2%,respectively.The emulsifying stability of soybean protein isolate was minimum when the addition amount of lactose was 0.1%.The Zeta potential absolute value of emulsion was minimum when the addition amount of casein,tea polyphenol and lactose was 0.2%,0.06% and 0.1%,respectively.The Zeta potential absolute value of emulsion was maximum when the addition amount of monoglyceride,carrageenan and magnesium carbonate was 0.15%,0.02% and 0.01%,respectively.The average particle size of emulsion was maximum when the addition amount of sodium citrate was 0.02% and minimum when the addition amout of magnesium carbonate and skimmed milk powder was 0.01% and 2%,respectively.The different substances in milk tea system influenced the electric double layer structure of the emulsion,so that the emulsibility of soy protein isolate was changed.
引文
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[12]陈宗淇,王光信,徐桂英.胶体与界面化学[M].北京:高等教育出版社,2005:282-283.
[13]沈钟,赵振国,王国庭.胶体与表面化学[M].北京:化学工业出版社,2004:486-487.
[14]吴大诚,朱谱新,王罗新,等.表面、界面和胶体-原理及应用[M].北京:化学工业出版社,2005:199-200.
[15]庄娟娟.乳化剂及稠油组分对乳状液界面性质的影响研究[D].北京:中国石油大学,2009.
[16]陈振家,郝利平.pH和离子强度对大豆分离蛋白功能特性的影响[J].农产品加工学刊,2008(4):8-12.
[2]韩驰.茶叶防癌有效成分及其作用机理研究[J].饮料工业,1999,2(2):22-25.
[3]Catherine C.Preparation of emulsions and particles by membrane emulsification for the food processing industry[J].Journal of Food Engineering,2009,92(3):241-249.
[4]姜兆华,孙德智,邵光杰,等.应用表面化学与技术[M].哈尔滨:哈尔滨工业大学出版社,2002:175.
[5]Bibette J,Calderon F L,Poulin P.Emulsions:Basie principles[J].Reports on Progress in Physics,1999,62:969-1033.
[6]李玉珍,肖怀秋,兰立新.大豆分离蛋白功能特性及其在食品工业中的应用[J].中国食品添加剂,2008(1):121-124.
[7]孙燕婷,黄国清,孙萍,等.大豆分离蛋白溶解性和乳化性影响因素研究[J].粮油食品科技,2011,19(1):32-35.
[8]王月.酶法琥珀酰化改性大豆分离蛋白关键技术及在戚风蛋糕中的应用研究[D].大庆:黑龙江八一农垦大学,2011.
[9]丁汀.高乳化性大豆蛋白的制备及其应用研究[D].广州:华南理工大学,2011.
[10]Mcclements D J.Critical review of techniques and methodologies for characterization of emulsion stability[J].Critical Reviews in Food Science&Nutrition,2007,47(7):611-649.
[11]Pearce K N,Kinsella J E.Emulsifying properties of protein:evaluation of turbidimetric technique[J].Journal of Agricultural and Food Chemistry,1978,26:716-723.
[12]陈宗淇,王光信,徐桂英.胶体与界面化学[M].北京:高等教育出版社,2005:282-283.
[13]沈钟,赵振国,王国庭.胶体与表面化学[M].北京:化学工业出版社,2004:486-487.
[14]吴大诚,朱谱新,王罗新,等.表面、界面和胶体-原理及应用[M].北京:化学工业出版社,2005:199-200.
[15]庄娟娟.乳化剂及稠油组分对乳状液界面性质的影响研究[D].北京:中国石油大学,2009.
[16]陈振家,郝利平.pH和离子强度对大豆分离蛋白功能特性的影响[J].农产品加工学刊,2008(4):8-12.