提取方法对大豆种皮多糖乳化能力的影响
|
摘要
为探寻高乳化能力大豆种皮多糖最佳提取方法,分别考察、对比微波辅助草酸法(SMO)、微波辅助草酸铵法(SMA)、草酸提取法(SNO)和草酸铵提取法(SNA)制备的大豆种皮多糖的乳化能力,并与市售高酯果胶及低酯果胶作对比。通过测定添加不同多糖乳状液的界面蛋白质吸附量、多糖吸附量、界面张力、Zeta电位、粒径分布及乳析指数等指标,确定大豆种皮多糖的乳化能力。结果表明,添加SMO、SMA、SNO和SNA乳状液的界面蛋白质分别为50.36%,53.76%,36.16%,49.16%;多糖吸附量分别为51.97%,56.21%,49.09%,52.05%;界面张力分别为41.56,39.34,46.97,43.54 m N/m,其中添加SMA乳状液的界面张力较低;Zeta电位分别为-22.90,-31.30,-17.78,-30.80 m V,其中添加SMA乳状液的Zeta电位绝对值较高,而SNO较低;添加SMA乳状液的粒度分布较集中,呈标准的正态分布,且常温贮藏30 d后,未出现明显的乳析现象,表明SMA界面活性较高,且界面膜稳定性较好,优于其它3种大豆种皮多糖及对照组低酯果胶和高酯果胶。
In order to explore the best extraction method of soybean hull polysaccharides with high emulsification ability, soybean hull polysaccharides were extracted by microwave-assisted oxalic acid(SMO), microwave-assisted ammonium oxalate(SMA), oxalic acid extraction(SNO) and ammonium oxalate extraction(SNA) methods by using high ester pectin and low ester pectin as positive control. The interfacial protein adsorption, polysaccharide adsorption capacity, interfacial tension, Zeta potential, particle size distribution and CI of the emulsions with soybean hull polysaccharides during storage were determined. The results showed that interfacial protein adsorption of the emulsions with SMO, SMA,SNO and SNA was 50.36%, 53.76%, 36.16%, 49.16%; polysaccharide adsorption capacity was 51.97%, 56.21%,49.09%, 52.05%; Interfacial tension was 41.56, 39.34, 46.97, 43.54 m N/m and the interfacial tension of SMA emulsion was lower; Zeta potential was-22.90,-31.30,-17.78,-30.80 m V, and the absolute valueof Zeta potential of SMA emulsion was higher, but SNO was lower; Moreover, particle size distribution of the emulsions with SMA was more uniform, and it had a standard normal distribution. After 30 days, there was no obvious stratification with room temperature storage. Therefore, Soybean hull polysaccharide extracted by microwave-assisted ammonium oxalate method showed higher interface activity and better stability of the interface film, better than the other three soybean hull polysaccharides, the low ester pectin and high ester pectin.
In order to explore the best extraction method of soybean hull polysaccharides with high emulsification ability, soybean hull polysaccharides were extracted by microwave-assisted oxalic acid(SMO), microwave-assisted ammonium oxalate(SMA), oxalic acid extraction(SNO) and ammonium oxalate extraction(SNA) methods by using high ester pectin and low ester pectin as positive control. The interfacial protein adsorption, polysaccharide adsorption capacity, interfacial tension, Zeta potential, particle size distribution and CI of the emulsions with soybean hull polysaccharides during storage were determined. The results showed that interfacial protein adsorption of the emulsions with SMO, SMA,SNO and SNA was 50.36%, 53.76%, 36.16%, 49.16%; polysaccharide adsorption capacity was 51.97%, 56.21%,49.09%, 52.05%; Interfacial tension was 41.56, 39.34, 46.97, 43.54 m N/m and the interfacial tension of SMA emulsion was lower; Zeta potential was-22.90,-31.30,-17.78,-30.80 m V, and the absolute valueof Zeta potential of SMA emulsion was higher, but SNO was lower; Moreover, particle size distribution of the emulsions with SMA was more uniform, and it had a standard normal distribution. After 30 days, there was no obvious stratification with room temperature storage. Therefore, Soybean hull polysaccharide extracted by microwave-assisted ammonium oxalate method showed higher interface activity and better stability of the interface film, better than the other three soybean hull polysaccharides, the low ester pectin and high ester pectin.
引文
[1]赵丽.大豆种皮多糖的乳化特性及机制研究[D].锦州:渤海大学,2016.
[2]任花.微波辅助法提取豆渣中大豆多糖的工艺研究[J].轻工科技,2015(12):21-22.
[3]刘月蓉,吴燕荣,裴晓宇,等.超声波法提取可溶性大豆多糖工艺研究[J].农业科技与装备,2012(5):50-53.
[4]司华静,齐军茹,杨晓泉,等.酸性条件下提取的大豆多糖的流变特性[J].中国油脂,2008,33(1):50-52.
[5]李辉,苏罡,冷雪梅,等.微波辅助提取大豆多糖工艺的研究[J].农业机械,2013(22):57-60.
[6]周艳红,金征宇.大豆皮果胶多糖的提取工艺研究[J].食品工业科技,2004(3):76-77.
[7]尹艳,高文宏,于淑娟,等.微波提取水溶性大豆多糖工艺研究[J].食品研究与开发,2008,29(2):21-23.
[8]CHIVERO P,GOHTANI S,IKEDA S,et al.The structure of soy soluble polysaccharide in aqueous solution[J].Food Hydrocolloids,2014,35(1):279-286.
[9]LIU J,WEN X Y,KAN J,et al.Structural characterization of two water-soluble polysaccharides from black soybean(Glycine max(L.)Merr.)[J].Journal of Agricultural and Food Chemistry,2015,63(1):225-234.
[10]LI W,QIN F,ZHAO H,et al.Effects of soluble soy polysaccharides and gum arabic on the interfacial shear rheology of soyβ-conglycinin at the air/water and oil/water interfaces[J].Food Hydrocolloids,2017,1:1-8.
[11]CHANG Y,MCCLEMENTS D J.Interfacial deposition of an anionic polysaccharide(fucoidan)on protein-coated lipid droplets:Impact on the stability of fish oil-in-water emulsions[J].Food Hydrocolloids,2015,51:252-260.
[12]SHIMADA K,OKADA H,MATSUO K,et al.Involvement of chelating action and viscosity in the antioxidative effect of xanthan in an oil/water emulsion[J].Bioscience,Biotechnology,and Biochemistry,2014,60(1):125-127.
[13]GARCIA M C,ALFARO M C,CALERO N,et al.Influence of polysaccharides on the rheology and stabilization of alpha-pinene emulsions[J].Carbohydrate Polymers,2014,105(105):177-83.
[14]GHARSALLAOUI A,YAMAUCHI K,CHAMBIN O,et al.Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface[J].Carbohydrate Polymers,2010,80(3):817-827.
[15]TRAN T,ROUSSEAU D.Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides[J].Food Hydrocolloids,2013,30(1):382-392.
[16]CHIVERO P,GOHTANI S,YOSHII H,et al.Physical properties of oil-in-water emulsions as a function of oil and soy soluble polysaccharide types[J].Food Hydrocolloids,2014,39(39):34-40.
[17]LIANG Y,GILLIES G,PATEL H,et al.Physical stability,microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides[J].Food Hydrocolloids,2014,36(2):245-255.
[18]SUN C,GUNASEKARAN S,RICHARDS M P.Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions[J].Food Hydrocolloids,2007,21(4):555-564.
[19]牛付阁.卵白蛋白-阿拉伯胶相互作用及其在油水界面的吸附特性[D].无锡:江南大学,2015.
[20]BURGOS-DIAZ C,WANDERSLEBEN T,MARQUES A M.Multilayer emulsions stabilized by vegetable proteins and polysaccharides[J].Current Opinion in Colloid&Interface Science,2016,25:51-57.
[21]EVANS M,RATCLIFFE I,WILLIAMS P A.Emulsion stabilisation using polysaccharide-protein complexes[J].Cur rent Opinion in Colloid&Interface Science,2013,18(4):272-282.
[22]许朵霞,曹雁平,袁芳,等.乳清分离蛋白-甜菜果胶共价复合物理化特性分析[J].现代食品科技,2013(9):2102-2105.
[23]CHIVERO P,GOHTANI S,YOSHII H,et al.Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions[J].Food Research International,2015,70:7-14.
[24]LEHTONEN M,TERASLAHTI S,XU C,et al.Spruce galactoglucomannans inhibit lipid oxidation in rapeseed oilin-water emulsions[J].Food Hydrocolloids,2016,58:255-266.
[25]陈先鑫,马晓雨,朱雯婷,等.乳清蛋白乳液界面性质及其物理稳定性和氧化稳定性的研究[J].食品工业科技,2016,37(4):155-159.
[2]任花.微波辅助法提取豆渣中大豆多糖的工艺研究[J].轻工科技,2015(12):21-22.
[3]刘月蓉,吴燕荣,裴晓宇,等.超声波法提取可溶性大豆多糖工艺研究[J].农业科技与装备,2012(5):50-53.
[4]司华静,齐军茹,杨晓泉,等.酸性条件下提取的大豆多糖的流变特性[J].中国油脂,2008,33(1):50-52.
[5]李辉,苏罡,冷雪梅,等.微波辅助提取大豆多糖工艺的研究[J].农业机械,2013(22):57-60.
[6]周艳红,金征宇.大豆皮果胶多糖的提取工艺研究[J].食品工业科技,2004(3):76-77.
[7]尹艳,高文宏,于淑娟,等.微波提取水溶性大豆多糖工艺研究[J].食品研究与开发,2008,29(2):21-23.
[8]CHIVERO P,GOHTANI S,IKEDA S,et al.The structure of soy soluble polysaccharide in aqueous solution[J].Food Hydrocolloids,2014,35(1):279-286.
[9]LIU J,WEN X Y,KAN J,et al.Structural characterization of two water-soluble polysaccharides from black soybean(Glycine max(L.)Merr.)[J].Journal of Agricultural and Food Chemistry,2015,63(1):225-234.
[10]LI W,QIN F,ZHAO H,et al.Effects of soluble soy polysaccharides and gum arabic on the interfacial shear rheology of soyβ-conglycinin at the air/water and oil/water interfaces[J].Food Hydrocolloids,2017,1:1-8.
[11]CHANG Y,MCCLEMENTS D J.Interfacial deposition of an anionic polysaccharide(fucoidan)on protein-coated lipid droplets:Impact on the stability of fish oil-in-water emulsions[J].Food Hydrocolloids,2015,51:252-260.
[12]SHIMADA K,OKADA H,MATSUO K,et al.Involvement of chelating action and viscosity in the antioxidative effect of xanthan in an oil/water emulsion[J].Bioscience,Biotechnology,and Biochemistry,2014,60(1):125-127.
[13]GARCIA M C,ALFARO M C,CALERO N,et al.Influence of polysaccharides on the rheology and stabilization of alpha-pinene emulsions[J].Carbohydrate Polymers,2014,105(105):177-83.
[14]GHARSALLAOUI A,YAMAUCHI K,CHAMBIN O,et al.Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface[J].Carbohydrate Polymers,2010,80(3):817-827.
[15]TRAN T,ROUSSEAU D.Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides[J].Food Hydrocolloids,2013,30(1):382-392.
[16]CHIVERO P,GOHTANI S,YOSHII H,et al.Physical properties of oil-in-water emulsions as a function of oil and soy soluble polysaccharide types[J].Food Hydrocolloids,2014,39(39):34-40.
[17]LIANG Y,GILLIES G,PATEL H,et al.Physical stability,microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides[J].Food Hydrocolloids,2014,36(2):245-255.
[18]SUN C,GUNASEKARAN S,RICHARDS M P.Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions[J].Food Hydrocolloids,2007,21(4):555-564.
[19]牛付阁.卵白蛋白-阿拉伯胶相互作用及其在油水界面的吸附特性[D].无锡:江南大学,2015.
[20]BURGOS-DIAZ C,WANDERSLEBEN T,MARQUES A M.Multilayer emulsions stabilized by vegetable proteins and polysaccharides[J].Current Opinion in Colloid&Interface Science,2016,25:51-57.
[21]EVANS M,RATCLIFFE I,WILLIAMS P A.Emulsion stabilisation using polysaccharide-protein complexes[J].Cur rent Opinion in Colloid&Interface Science,2013,18(4):272-282.
[22]许朵霞,曹雁平,袁芳,等.乳清分离蛋白-甜菜果胶共价复合物理化特性分析[J].现代食品科技,2013(9):2102-2105.
[23]CHIVERO P,GOHTANI S,YOSHII H,et al.Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions[J].Food Research International,2015,70:7-14.
[24]LEHTONEN M,TERASLAHTI S,XU C,et al.Spruce galactoglucomannans inhibit lipid oxidation in rapeseed oilin-water emulsions[J].Food Hydrocolloids,2016,58:255-266.
[25]陈先鑫,马晓雨,朱雯婷,等.乳清蛋白乳液界面性质及其物理稳定性和氧化稳定性的研究[J].食品工业科技,2016,37(4):155-159.