pH,Na~+和Ca~(2+)对大豆种皮果胶类多糖乳化稳定性的影响
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摘要
探讨pH值和金属离子对大豆种皮果胶类多糖制备水包油乳液的物理稳定性影响。利用草酸铵法制备大豆种皮果胶类多糖(Soybean Hull Pectic Polysaccharide, SHPP),确定平均粒径、动态流变性质及显微形态以获得关于稳定机制的更多信息。结果表明,pH值和金属离子对SHPP的乳化稳定性均有显著影响。pH值由3.0至7.0,SHPP的乳化稳定性先升高后降低。在pH值为4.0时,乳化颗粒粒径及脂肪上浮率最小,分别为15.67μm、31%,乳液表观黏度及乳化稳定性最好。添加Na~+和Ca~(2+)均可降低乳液乳化稳定性,0.2 mol/L Na~+对乳液乳化稳定性影响较大,而0.05 mol/L Ca~(2+)次之。
To investigate the effect of pH and metal ions on the physical stability of oil-in-water emulsions stabilized with SHPP. Soybean Hull Pectic Polysaccharide( SHPP) was prepared by means of ammonium oxalate. Mean droplet diameter, dynamic rheological properties and microscopic morphology were determined, thus gaining more information about the likely stability mechanisms. Results showed that pH and salt had a significant effect on the emulsifying capacity of SHPP. When the pH value rose from 3.0 to 7.0, the emulsion stability of SHPP increased firstly and then decreased. There were the highest stability and apparent viscosity of emulsion at pH 4. 0. Meanwhile, both particle size and fat floating rate were the lowest, 5.67 μm and 31%, respectively. Adding Na~+ or Ca~(2+) is able to decrease emulsion stability. The effect of 0.2 mol/L Na~+ on emulsion stability was greater, and followed by 0.05 mol/L Ca~(2+).
To investigate the effect of pH and metal ions on the physical stability of oil-in-water emulsions stabilized with SHPP. Soybean Hull Pectic Polysaccharide( SHPP) was prepared by means of ammonium oxalate. Mean droplet diameter, dynamic rheological properties and microscopic morphology were determined, thus gaining more information about the likely stability mechanisms. Results showed that pH and salt had a significant effect on the emulsifying capacity of SHPP. When the pH value rose from 3.0 to 7.0, the emulsion stability of SHPP increased firstly and then decreased. There were the highest stability and apparent viscosity of emulsion at pH 4. 0. Meanwhile, both particle size and fat floating rate were the lowest, 5.67 μm and 31%, respectively. Adding Na~+ or Ca~(2+) is able to decrease emulsion stability. The effect of 0.2 mol/L Na~+ on emulsion stability was greater, and followed by 0.05 mol/L Ca~(2+).
引文
[1]朱丹实,郭晓飞,刘吴东,等.可食性大豆皮果胶膜的制备及膜性质研究[J].食品科学,2011,32(8):116-120ZHU D S,GUO X F, LIU W D, et al. Preparation and physiochemical prosperities of Soy Hull Pectin—based Edible Film[J]. Food Science, 2011, 32(8):116-120
[2]彭小燕,木泰华,孙红男,等.超高压处理对甜菜果胶结构及乳化特性的影响[J].中国农业科学,2015,48(7):1405-1414PENG X Y, MU T H, SUN H N, et al. Effects of high hydrostatic pressure on the structural and emulsifying properties of sugar beet pectin[J]. Scientia Agricultura Sinica, 2015,48(7):1405-1414
[3]SCHULS H A,BAKX E J, SCHIPPER D,et al. A xylogalac-turonan subunit present in the modified hairy regions of apple pectin[J]. Carbohydrate Research, 1995, 279(1995):265-279
[4]SHAG P, MA H, ZHU J, et al. Impact of ionic strength on physicochemical stability of o/w emulsions stabilized by Ulva fasciata polysaccharide[J]. Food Hydrocolloids, 2017.69:202-209
[5]EVANS M. RATCLIFFE I, WILLIAMS P A. Emulsion stabilisation using polysaccharide-protein complexes[J].Current Opinion in Colloid&Interface Science. 2013, 18(4):272-282
[6]AI M C, KUROIWA T, KOBAYASHI I, et al. Effect of chitosan on the stability and properties of modified lecithin stabilized oil-in-water monodisperse emulsion prepared by microchannel emulsification[J]. Food Hydrocolloids, 2009, 23(3):600-610
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[9]NAKAMURA A, MAEDA H, CORREDIG M. Competitive adsorption of soy soluble polysaccharides in oil-in-water emulsions[J]. Food Research International. 2004,37(8):823-831
[10]NAKAUMA M, FUNAMI T, NODA S, et al. Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration,pH, and salts on the emulsifying properties[J]. Food Hydrocolloids. 2008, 22(7):1254-1267
[11]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):37-40LIU H, GUO X F, GAO H N, et al. Optimizing the parameters of microwave assisted extraction of pectin from soy hull through uniform design[J]. Food and Fermentation Technology, 2010, 46(5):37-40
[12]ZHANG S, ZHOU Y, YANG C. Pickering emulsions stabilized by the complex of polystyrene particles and chitosan[J]. Colloids&Surfaces A Physicochemical&Engineering Aspects, 2015, 482:338-344
[13]CABEZAS D M, ORTIZ M P, WAGNER J R, et al. Effectof salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH[J]. Food Research International, 2017, 97:62-70
[14]丁婧思,聂少平,冯燕玲,等.茶叶酸性多糖的分离、纯化及其理化性质研究[J].食品科学,2014,35(23):57-60DING J S, NIE S P, FENG Y L, et al. Isolation,purification and physico-chemical properties of acidic polysaccharides from green tea[J]. Food Science, 2014. 35(23):57-60
[15]PETER C, SHOICHI G, HIDEFUMI Y, et al. Physical properties of oil-in-water emulsions as a function of oil and soy soluble polysaccharide types[J]. Food Hydrocolloids, 2014,(39):34-40v
[16]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):26-30LIU H, GENG P, WANG J, et al. Comparison of rheological properties between citrus pectin and soy hull pectin[J].Food Science, 2014, 35(21):26-30
[17]CARMEN G, CARMEN A, NURIA C, et al. Influence of polysaccharides on the rheology and stabilization of a-pinene emulsions[J]. Carbohydrate Polymers. 2014. 105:177-183
[18]JENIFER S, NURIA C, ANTONIO G, et al. Relationship of rheological and micro structural properties with physical stability of potato protein-based emulsions stabilized by guargum[J]. Food Hydrocolloids, 2015, 44:109-114
[19]KARIMI N, MOHAMMADIFAR M A. Role of water soluble and water swellable fractions of gum tragacanth on stability and characteristic of model oil in water emulsion[J]. Food Hydrocolloids, 2014, 37(3):124-133
[20]梅新,陈学玲,关健,等.pH对甘薯果胶乳化特性的影响[J].湖北农业科学,2011,50(24):5226-5229MEI X, CHEN Xueling, Guan J, et al. The Effect of pH Value on Emulsion Properties of Sweet Potato Pectin[J].Hubei Agricultural Sciences, 2011, 50(24):5226-5229
[21]DICKINSON E. Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions[J]. Soft Matter. 2008, 4(5):932-942
[22]TADROS, TF. Fundamental Principles of emulsion rheology and their applications[J]. Colloids and Surface A:Physicochemical and Engineering Aspects, 1994(91):39-55
[23]杨道强,邢建荣,陆胜民.大豆不同前处理方式对豆浆品质的影响[J].食品科学,2016,37(1):69-73YANG D Q, XING JR, LU S M. Effect of different soybean pretreatment methods on the quality of soy milk[J].Food Science, 2016, 37(1):69-73
[24]李加兴,石春诚,马浪,等.黄秋葵果胶理化特性的研究[J].食品科学,2015,36(17):104-108LI J X, SHI C C, MA L, et al. Physicochemical properties of okra pectin[J]. Food Science. 2015. 36(17):104-108
[25]张兆琴,梁瑞红,刘伟,等.橙皮果胶流变学性质的影响因素[J].食品研究与开发,2010,31(1):31-35HANG Z Q, LIANG R H, LIU W, et al. Rheological property of pectin extracted from the orange peel[J]. Food Research and Development, 2010, 31(1):31-35
[26]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
[27]赵菁菁,王菁,袁芳,等.蛋白质-多糖层层组装技术在食品乳状液中的应用[J].食品科技,2014(10):78-83ZHAO J J, WANG J, YUAN F, et al. Application of protein-polysaccharides complexes in food emulsions using layer-by-layer electrostatic depositon technique[J].Food Science and Technology, 2014(10):78-83
[28]LI Y, HU M H, DU Y, et al. Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings[J]. European Journal of Pharmaceutics&Biopharmaceutics, 2010, 77(1):38-47
[29]刘丽娅.酪蛋白酸钠—多糖界面相互作用及其对乳状液稳定性的影响[D].广州:华南理工大学,2011LIU L Y. Sodium cascinate polysaccharide interactions at the oil-water interface:Effect on emulsion stability[D].Guangzhou:South China University of Technology, 2011
[30]喻靖.柑橘果胶-大豆分离蛋白静电相互作用、界面吸附特性及其乳化稳定性研究[D].武汉:华中农业大学,2016YU J. Research on citrus pectin-soy protein isolate electrostatic interaction, Characteristic of interfacial adsorption and emulsifying stability[D]. Wuhan:Huazhong Agricultural University, 2016
[31]HADJSADOK A. MOULAIMOSTEFA N. REBIHA M.Rheological properties and phase separation of xanthansodium caseinate mixtures analyzed by a response surface method[J]. International Journal of Food Properties,2010, 13(2):369-380
[32]YOO S H, LEE B H, SAVARY B J, et al. Characteristics of enzymatically-deesterified pectin gels produced in the presence of monovalent ionic salts[J]. Food Hydrocolloids,2009, 23(7):1926-1929
[33]Degner B M.Chung C,Schlegel V,et al. Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods[J]. Comprehensive Reviews in Food Science&Food Safety, 2014, 13(2):98-113
[34]齐宝坤,江连洲,王欢,等.离子强度对大豆11S球蛋白表面疏水性及结构的影响[J].食品科学,2018,39(8):39-44QI B K, JIANG L Z, WANG H, et al. Effect of ionic strength on surface hydrophobicity and structure of 11S glycinin[J]. Food Science. 2018, 39(8):39-44.
[2]彭小燕,木泰华,孙红男,等.超高压处理对甜菜果胶结构及乳化特性的影响[J].中国农业科学,2015,48(7):1405-1414PENG X Y, MU T H, SUN H N, et al. Effects of high hydrostatic pressure on the structural and emulsifying properties of sugar beet pectin[J]. Scientia Agricultura Sinica, 2015,48(7):1405-1414
[3]SCHULS H A,BAKX E J, SCHIPPER D,et al. A xylogalac-turonan subunit present in the modified hairy regions of apple pectin[J]. Carbohydrate Research, 1995, 279(1995):265-279
[4]SHAG P, MA H, ZHU J, et al. Impact of ionic strength on physicochemical stability of o/w emulsions stabilized by Ulva fasciata polysaccharide[J]. Food Hydrocolloids, 2017.69:202-209
[5]EVANS M. RATCLIFFE I, WILLIAMS P A. Emulsion stabilisation using polysaccharide-protein complexes[J].Current Opinion in Colloid&Interface Science. 2013, 18(4):272-282
[6]AI M C, KUROIWA T, KOBAYASHI I, et al. Effect of chitosan on the stability and properties of modified lecithin stabilized oil-in-water monodisperse emulsion prepared by microchannel emulsification[J]. Food Hydrocolloids, 2009, 23(3):600-610
[7]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,2016ZHAO L'. Studies on emulsifying properties of soy hull polysaccharide and mechanisms[D]. Jinzhou:Bohai University,2016
[8]彭小燕,木泰华,张苗,等.超高压下Ca~(2+)与Na~+离子对甜菜果胶结构及流变性质的影响[J].中国农业科学,2015, 48(21):4335-4346PENG X Y, MU T H, ZHANG M, et al. Effects of Ca~(2+)and Na~+on the structure and rheological property of sugar beet pectin under high hydrostatic pressure[J]. Scientia Agricultura Sinica. 2015, 48(21):4335-4346
[9]NAKAMURA A, MAEDA H, CORREDIG M. Competitive adsorption of soy soluble polysaccharides in oil-in-water emulsions[J]. Food Research International. 2004,37(8):823-831
[10]NAKAUMA M, FUNAMI T, NODA S, et al. Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration,pH, and salts on the emulsifying properties[J]. Food Hydrocolloids. 2008, 22(7):1254-1267
[11]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):37-40LIU H, GUO X F, GAO H N, et al. Optimizing the parameters of microwave assisted extraction of pectin from soy hull through uniform design[J]. Food and Fermentation Technology, 2010, 46(5):37-40
[12]ZHANG S, ZHOU Y, YANG C. Pickering emulsions stabilized by the complex of polystyrene particles and chitosan[J]. Colloids&Surfaces A Physicochemical&Engineering Aspects, 2015, 482:338-344
[13]CABEZAS D M, ORTIZ M P, WAGNER J R, et al. Effectof salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH[J]. Food Research International, 2017, 97:62-70
[14]丁婧思,聂少平,冯燕玲,等.茶叶酸性多糖的分离、纯化及其理化性质研究[J].食品科学,2014,35(23):57-60DING J S, NIE S P, FENG Y L, et al. Isolation,purification and physico-chemical properties of acidic polysaccharides from green tea[J]. Food Science, 2014. 35(23):57-60
[15]PETER C, SHOICHI G, HIDEFUMI Y, et al. Physical properties of oil-in-water emulsions as a function of oil and soy soluble polysaccharide types[J]. Food Hydrocolloids, 2014,(39):34-40v
[16]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):26-30LIU H, GENG P, WANG J, et al. Comparison of rheological properties between citrus pectin and soy hull pectin[J].Food Science, 2014, 35(21):26-30
[17]CARMEN G, CARMEN A, NURIA C, et al. Influence of polysaccharides on the rheology and stabilization of a-pinene emulsions[J]. Carbohydrate Polymers. 2014. 105:177-183
[18]JENIFER S, NURIA C, ANTONIO G, et al. Relationship of rheological and micro structural properties with physical stability of potato protein-based emulsions stabilized by guargum[J]. Food Hydrocolloids, 2015, 44:109-114
[19]KARIMI N, MOHAMMADIFAR M A. Role of water soluble and water swellable fractions of gum tragacanth on stability and characteristic of model oil in water emulsion[J]. Food Hydrocolloids, 2014, 37(3):124-133
[20]梅新,陈学玲,关健,等.pH对甘薯果胶乳化特性的影响[J].湖北农业科学,2011,50(24):5226-5229MEI X, CHEN Xueling, Guan J, et al. The Effect of pH Value on Emulsion Properties of Sweet Potato Pectin[J].Hubei Agricultural Sciences, 2011, 50(24):5226-5229
[21]DICKINSON E. Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions[J]. Soft Matter. 2008, 4(5):932-942
[22]TADROS, TF. Fundamental Principles of emulsion rheology and their applications[J]. Colloids and Surface A:Physicochemical and Engineering Aspects, 1994(91):39-55
[23]杨道强,邢建荣,陆胜民.大豆不同前处理方式对豆浆品质的影响[J].食品科学,2016,37(1):69-73YANG D Q, XING JR, LU S M. Effect of different soybean pretreatment methods on the quality of soy milk[J].Food Science, 2016, 37(1):69-73
[24]李加兴,石春诚,马浪,等.黄秋葵果胶理化特性的研究[J].食品科学,2015,36(17):104-108LI J X, SHI C C, MA L, et al. Physicochemical properties of okra pectin[J]. Food Science. 2015. 36(17):104-108
[25]张兆琴,梁瑞红,刘伟,等.橙皮果胶流变学性质的影响因素[J].食品研究与开发,2010,31(1):31-35HANG Z Q, LIANG R H, LIU W, et al. Rheological property of pectin extracted from the orange peel[J]. Food Research and Development, 2010, 31(1):31-35
[26]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
[27]赵菁菁,王菁,袁芳,等.蛋白质-多糖层层组装技术在食品乳状液中的应用[J].食品科技,2014(10):78-83ZHAO J J, WANG J, YUAN F, et al. Application of protein-polysaccharides complexes in food emulsions using layer-by-layer electrostatic depositon technique[J].Food Science and Technology, 2014(10):78-83
[28]LI Y, HU M H, DU Y, et al. Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings[J]. European Journal of Pharmaceutics&Biopharmaceutics, 2010, 77(1):38-47
[29]刘丽娅.酪蛋白酸钠—多糖界面相互作用及其对乳状液稳定性的影响[D].广州:华南理工大学,2011LIU L Y. Sodium cascinate polysaccharide interactions at the oil-water interface:Effect on emulsion stability[D].Guangzhou:South China University of Technology, 2011
[30]喻靖.柑橘果胶-大豆分离蛋白静电相互作用、界面吸附特性及其乳化稳定性研究[D].武汉:华中农业大学,2016YU J. Research on citrus pectin-soy protein isolate electrostatic interaction, Characteristic of interfacial adsorption and emulsifying stability[D]. Wuhan:Huazhong Agricultural University, 2016
[31]HADJSADOK A. MOULAIMOSTEFA N. REBIHA M.Rheological properties and phase separation of xanthansodium caseinate mixtures analyzed by a response surface method[J]. International Journal of Food Properties,2010, 13(2):369-380
[32]YOO S H, LEE B H, SAVARY B J, et al. Characteristics of enzymatically-deesterified pectin gels produced in the presence of monovalent ionic salts[J]. Food Hydrocolloids,2009, 23(7):1926-1929
[33]Degner B M.Chung C,Schlegel V,et al. Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods[J]. Comprehensive Reviews in Food Science&Food Safety, 2014, 13(2):98-113
[34]齐宝坤,江连洲,王欢,等.离子强度对大豆11S球蛋白表面疏水性及结构的影响[J].食品科学,2018,39(8):39-44QI B K, JIANG L Z, WANG H, et al. Effect of ionic strength on surface hydrophobicity and structure of 11S glycinin[J]. Food Science. 2018, 39(8):39-44.