摘要
研究大豆可溶性多糖(soybean soluble polysaccharides,SSPS)及不同浓度的Fe~(2+)对大豆分离蛋白(soy isolated protein,SPI)稳定的O/W乳状液的物理稳定性和流变特性的影响。通过测定14 d内添加SSPS和不同浓度的Fe~(2+)的乳状液的稳定动力学指数(turbiscan stability index,TSI)、稳态流变、粒径大小及分布和Zeta-电位,确定其物理稳定性。结果表明,与SPI乳状液相比,添加SSPS后,SSPS-SPI乳状液的TSI显著降低(p <0.05),液滴的表面积平均直径(d_(3,2))和体积平均直径(d_(4,3))增加,粘度系数增加,Zeta-电位绝对值降低,表明SSPS增加了SPI乳状液的粘度,提高了乳状液的物理稳定性;添加0.1 mmol/L Fe~(2+)后,乳状液的TSI最低,液滴的d_(3,2)和d_(4,3)分别为0.686、2.136μm,为最小粒径,粘度增加,稳定性较好;随着Fe~(2+)浓度的增加,乳状液的TSI显著增加(p <0.05),粒径增大,分布范围变宽,表明0.2~0.5 mmol/L的Fe~(2+)降低了乳状液的物理稳定性。总之,SSPS和0.1 mmol/L Fe~(2+)的添加,提高了SPI稳定的O/W乳状液的物理稳定性。
The effects of soybean soluble polysaccharides( SSPS) and different concentrations of Fe~(2+) on the physical stability and rheological properties of soy isolated protein( SPI) stabilized oil-in-water emulsions were investigated. The turbiscan stability index( TSI),steady rheology,particle size and distribution and Zeta-potential of the emulsions containing SSPS and different concentrations of Fe~(2+) within 14 days were determined.The results showed that the TSI of the SSPS-SPI emulsion was significantly lower than that of the SPI emulsion,and the surface area average diameter( d_(3,2)) and volume average diameter( d_(4,3)) of the droplets increased,the viscosity coefficient increased and the absolute value of Zeta-potential decreased,indicating that SSPS increased the viscosity of the SPI emulsion and improved the physical stability of the emulsion. After addition of 0.1 mmol/L Fe~(2+),the TSI was the lowest,and the particle size was the smallest with the d_(3,2)and d_(4,3)of 0.686,2.136 μm,respectively,the viscosity of emulsion increased,its physical stability was better. With increasing of Fe~(2+)concentration,the TSI increased significantly( p < 0.05),the particle size became larger and the distribution range became wider,indicating that 0.2~0.5 mmol/L Fe~(2+)decreased the physical stability of the emulsions. In a word,the addition of SSPS and 0.1 mmol/L Fe~(2+)improved the physical stability of the SPI-stabilized O/W emulsion.
引文
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