微射流均质改善热压榨花生粕分离蛋白乳化特性的研究  

Improvement of emulsion characteristics of the peanut protein isolated from hot-pressed peanut meal by micro-jet instantaneous high pressure technology

作　　者：刘岩[1] 赵谋明[1] 赵冠里[1] 罗东辉[1] 赵海锋[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2010年第7期65-67,70,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(200676044);国家863计划项目(2006AA10326)

摘　　要：以热压榨花生粕中提取的花生分离蛋白为原料,采用微射流高压均质进行改性处理,以乳化活性、乳化稳定性、粒度分布和离心乳析率为评价指标,系统研究了不同微射流均质压力对花生分离蛋白乳化特性的影响,并初步探讨了乳状液微观聚集状态和花生分离蛋白宏观乳化特性的相互关系。结果表明:随着均质压力增大,乳化活性和乳化稳定性均呈现先增大后减小趋势;乳化活性和乳化稳定性增大,相应乳状液粒径变小,离心乳析率下降;120MPa是改善花生分离蛋白乳化特性的优选条件。显微镜观察发现,宏观乳化特性改善时,体系微观聚集体减少,120MPa改性的花生分离蛋白制备的乳状液没有发生明显聚集。Effects of the micro-jet instantaneous high pressure homogenization on emulsion properties of peanut protein isolated（PPI）from hot-pressed peanut meal were examined in the present study. Results showed that the emulsion characteristics of the PPI were changed by different homogeneous pressures,homogenization had significant impacts on emulsion characteristics of PPI. Results from particle size distribution（PSD）and microscope exhibited that PPI treated with 120MPa had better emulsion characteristics and there were few conglomerates in the same emulsion,which was observed by microscope.

关 键 词：花生分离蛋白 微射流均质 乳化特性 粒度分布 聚集 

分 类 号：TS201.21[轻工技术与工程—食品科学]