多糖对大豆浓缩蛋白乳液稳定性的影响研究
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摘要
以大豆浓缩蛋白为原料、多糖为稳定剂制备多糖蛋白复合乳液,探讨了p H条件、多糖种类及添加量等因素对体系稳定性的影响。结果表明:当p H为3.0时,加入适量黄原胶或大豆多糖的乳液体系稳定性最高,乳化活性最高达59.07 m~2/g,平均粒径最小为4.747μm;当p H为7.0时,加入适量卡拉胶或黄原胶的乳液体系稳定性最高,乳化活性最高达87.05 m~2/g,平均粒径最小为2.375μm。以上乳液在4℃储藏16 d均无明显分层、絮凝现象。多糖蛋白乳液液滴的结构与形态分析发现,多糖能够很好地固定在液滴表面使其保持稳定与分散。
Soybean protein concentrate(SPC) and polysaccharides were used as raw materials to make emulsions. The different parameters including pH, kinds of polysaccharide and their concentrations were investigated to obtain maximum emulsion stability. The results showed that under the condition of pH3.0, emulsions made with soybean polysaccharide or xanthan gum shpwed good stabilities with the highest emulsion activity of 59.07 m~2/g and the smallest particle size of 4.747 μm; Under the condition of pH 7.0, emulsions made with carrageenan or xanthan gum showed good stabilities with the highest emulsion activity of 87.05 m~2/g and the smallest particle size of 2.375 μm. It was also found that no creaming or flocculation were observed for the above emulsions after storage in 4 ℃ for 16 d. The structure and morphology of the complex emulsions were also studied. The results showed that the polysaccharides were well fixed on the surface of the liquid droplets to maintain the emulsions with excellent long-term stability and dispersion property.
Soybean protein concentrate(SPC) and polysaccharides were used as raw materials to make emulsions. The different parameters including pH, kinds of polysaccharide and their concentrations were investigated to obtain maximum emulsion stability. The results showed that under the condition of pH3.0, emulsions made with soybean polysaccharide or xanthan gum shpwed good stabilities with the highest emulsion activity of 59.07 m~2/g and the smallest particle size of 4.747 μm; Under the condition of pH 7.0, emulsions made with carrageenan or xanthan gum showed good stabilities with the highest emulsion activity of 87.05 m~2/g and the smallest particle size of 2.375 μm. It was also found that no creaming or flocculation were observed for the above emulsions after storage in 4 ℃ for 16 d. The structure and morphology of the complex emulsions were also studied. The results showed that the polysaccharides were well fixed on the surface of the liquid droplets to maintain the emulsions with excellent long-term stability and dispersion property.
引文
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[2]杨娟,王成根,彭捷,等.富含大豆异黄酮的大豆蛋白功能特性研究[J].现代食品科技,2014,30(7):98-102.
[3]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.
[4]JIA X,CHEN M,WAN J B,et al.Review on the extraction,characterization and application of soybean polysaccharide[J].RSCAdvances,2015,5(90):73525-73534.
[5]张芬芬,曾茂茂,何志勇,等.大豆分离蛋白乳状液稳定性的几种分析方法比较[J].食品科学,2012,33(17):44-47.
[6]CHANAMAI R,MCCLEMENTS D J.Comparison of gum arabic,modified starch,and whey protein isolate as emulsifiers:Influence of pH,CaCl2 and temperature[J].Journal of Food Science,2010,67(1):120-125.
[7]SOLEIMANPOUR M,KOOCHEKI A,KADKHODAEE R.Influence of main emulsion components on the physical properties of corn oil in water emulsion:Effect of oil volume fraction,whey protein concentrate and Lepidium perfoliatum,seed gum[J].Food Research International,2013,50(1):457-466.
[8]CHABRAND R M,KIM H J,ZHANG C,et al.Destabilization of the emulsion formed during aqueous extraction of soybean oil[J].Journal of the American Oil Chemists Society,2008,85(4):383-390.
[9]TAVERNIER I,WIJAYA W,MEEREN P V D,et al.Food-grade particles for emulsion stabilization[J].Trends in Food Science&Technology,2016,50:159-174.
[10]PORFIRI M C,CABEZAS D M,WAGNER J R.Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour[J].Journal of Food Science and Technology,2016,53(2):956-967.
[11]张亦澜.可溶性大豆多糖在酸性蛋白饮料中的应用研究[D].上海:华东师范大学,2013.
[12]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.
[13]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.
[14]LIU Y C,YANG X Q,GUO J,et al.Emulsifying properties of soy protein isolate at pH near the isoelectric point[J].Modern Food Science&Technology,2015,31(5):84-89.
[15]KOOCHEKI A,KADKHODAEE R,MORTAZAVI S A,et al.Influence of Alyssum homolocarpum,seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound[J].Food Hydrocolloids,2009,23(8):2416-2424.