微波辅助提取工艺对大豆种皮水溶性多糖-蛋白乳状液乳化活性及表面电位的影响
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摘要
研究微波功率、微波时间和料液比3个因素对大豆种皮多糖-蛋白乳状液的乳化活性指数(emulsifying activity index,EAI)及稳定性的影响。EAI随微波时间延长先增加后减小,随微波功率增加而呈现上升趋势,微波时间与料液比相互作用对EAI影响显著。Zeta电位绝对值随着微波功率的升高先增大后减小。通过综合优化筛选,确定乳化稳定性较好的大豆种皮多糖提取工艺条件为微波功率480 W、微波时间35 min、料液比1∶20(g/mL),在此工艺条件下获得的多糖-蛋白乳状液EAI为46.15 m~2/g,Zeta电位绝对值为34.3 mV,均优于不添加大豆种皮多糖的大豆分离蛋白乳状液(EAI为16.31 m2/g,Zeta电位绝对值为21.5 mV)。研究结果为工业化制备具有高乳化稳定性的大豆种皮多糖提供参考。
The emulsifying activity index(EAI) and stability of soybean protein isolate(SPI)-stabilized emulsions containing water-soluble polysaccharide from soybean hull extracted by microwave-assisted extraction were investigated with respect to three variables: microwave power, irradiation time and solid-to-solvent ratio. The EAI of emulsions increased first and then decreased with microwave irradiation time, but always increased with increasing microwave power. The interaction between microwave irradiation time and solid-to-solvent ratio had a significant effect on the EAI. The absolute value of Zeta potential increased first and then decreased with the increase of microwave power. A microwave power of 480 W, an irradiation duration of 35 min, and a solid-to-solvent ratio of 1:20(g/mL) were found to be the optimum conditions to obtain a higher EAI of 46.15 m~2/g and a higher absolute value of Zeta potential of 34.3 mV compared to 16.31 m2/g and 21.5 mV observed for the SPI-stabilized emulsion without the polysaccharide extracted from soybean hull. The results of this study provide a basis for the industrial preparation of soybean hull polysaccharide to be used as an emulsion stabilizer.
The emulsifying activity index(EAI) and stability of soybean protein isolate(SPI)-stabilized emulsions containing water-soluble polysaccharide from soybean hull extracted by microwave-assisted extraction were investigated with respect to three variables: microwave power, irradiation time and solid-to-solvent ratio. The EAI of emulsions increased first and then decreased with microwave irradiation time, but always increased with increasing microwave power. The interaction between microwave irradiation time and solid-to-solvent ratio had a significant effect on the EAI. The absolute value of Zeta potential increased first and then decreased with the increase of microwave power. A microwave power of 480 W, an irradiation duration of 35 min, and a solid-to-solvent ratio of 1:20(g/mL) were found to be the optimum conditions to obtain a higher EAI of 46.15 m~2/g and a higher absolute value of Zeta potential of 34.3 mV compared to 16.31 m2/g and 21.5 mV observed for the SPI-stabilized emulsion without the polysaccharide extracted from soybean hull. The results of this study provide a basis for the industrial preparation of soybean hull polysaccharide to be used as an emulsion stabilizer.
引文
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[9]DICKINSON E,GALAZKA V B,ANDERSON D M W.Emulsifying behaviour of gum arabic.Part 1:effect of the nature of the oil phase on the emulsion droplet-size distribution[J].Carbohydrate Polymers,1991,14(4):373-383.DOI:10.1016/0144-8617(91)90003-U.
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[11]齐军茹,杨晓泉,廖劲松,等.大豆蛋白与多糖的干热反应研究[J].食品科学,2005,26(12):45-48.DOI:10.3321/j.issn:1002-6630.2005.12.005.
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[15]齐军茹,杨晓泉,廖劲松,等.可溶性大豆多糖的提取对功能性的影响研究[J].中国食品添加剂,2010(4):165-168.DOI:10.3969/j.issn.1006-2513.2010.04.024.
[16]KALAPATHY U,PROCTOR A.Effect of acid extraction and alcohol precipitation condition on the yield and purity of soy hull pectin[J].Food Research&Development,2015,73(4):393-396.DOI:10.1016/S0308-8146(00)00307-1.
[17]刘贺,李清华,袁懿,等.Fe3+对大豆种皮果胶类多糖凝胶球凝胶特性的影响[J].食品科学,2015,36(13):23-26.DOI:10.7506/spkx1002-6630-201513005.
[18]刘贺,郭晓飞,高虹妮,等.微波辅助提取大豆皮果胶工艺参数优化[J].食品与发酵科技,2010,46(5):37-40.DOI:10.3969/j.issn.1674-506X.2010.05-010.
[19]刘贺,朱丹实,何余堂,等.一种大豆种皮果胶类凝胶多糖的制备方法:CN102492054A[P].(2011-12-06)[2018-03-16].
[20]刘贺,庚平,王俊,等.商业橘皮果胶与大豆果胶流变性质的比较[J].食品科学,2014,35(21):26-30.DOI:10.7506/spkx1002-6630-201421006.
[21]刘贺,郭晓飞,王雪,等.低酯大豆皮果胶球状凝胶水分吸附与解吸行为[J].中国食品学报,2012,12(9):62-66.DOI:10.16429/j.1009-7848.2012.09.023.
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[23]TU T,ROUSSEAU D.Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides[J].Food Hydrocolloids,2013,30(1):382-392.DOI:10.1016/j.foodhyd.2012.06.001.
[24]贺寅,王强,钟葵.响应面优化酶法提取龙眼多糖工艺[J].食品科学,2011,32(2):79-83.DOI:10.7506/spkx1002-6630-201102019.
[25]赵国华,明建,陈宗道.酶解大豆分离蛋白乳化特性的研究[J].中国粮油学报,2002,17(2):48-50.DOI:10.3321/j.issn:1003-0174.2002.02.013.
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[27]GEORGIADIS N,RITZOULIS C,SIOURA G,et al.Contribution of okra extracts to the stability and rheology of oil-in-water emulsions[J].Food Hydrocolloids,2011,25(5):991-999.DOI:10.1016/j.foodhyd.2010.09.014.
[28]LI Z,WU H,YANG M,et al.Stability mechanism of O/W pickering emulsions stabilized with regenerated cellulose[J].Carbohydrate Polymer,2018,181:224-233.DOI:10.1016/j.carbpol.2017.10.080.
[29]DERGRAND L,MICHON C,BOSC V.New insights into the study of the destabilization of oil-in-water emulsions with dextran sulfate provided by the use of light scattering methods[J].Food Hydrocolloids,2016,52:848-856.DOI:10.1016/j.foodhyd.2015.08.021.
[30]江漩涛,敬加强,杜磊,等.TURBISCAN LAB稳定性分析仪研究稠油乳状液稳定性[J].现代化工,2016(1):176-179.DOI:10.16606/j.cnki.issn0253-4320.2016.01.043.
[31]孙术国,高彦祥,麻成金,等.Turbiscan分析仪快速评价β-胡萝卜素乳状液的稳定性[J].食品科学,2008,29(10):93-96.DOI:10.3321/j.issn:1002-6630.2008.10.014.
[32]杭锋,艾连中,郭本恒,等.多重光散射技术在乳体系稳定性分析中应用[J].中国乳品工业,2012,40(10):36-41.DOI:10.3969/j.issn.1001-2230.2012.10.010.
[33]EASTOE J,DALTON J S.Dynamic surface tension and adsorption mechanisms of surfactants at the air-water interface[J].Advances in Colloid&Interface Science,2000,85(2/3):103.DOI:10.1016/S0001-8686(99)00017-2.
[34]郑志雄,杨晓泉.阴离子多糖对大豆蛋白性质的影响[J].食品工业科技,2011(8):68-70.DOI:10.13386/j.issn1002-0306.2011.08.055.
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