大豆分离蛋白-磷脂复合乳化体系的制备及pH对其影响的研究  

Study on the preparation and the effect of pH of soy protein isolate-phospholipid complex emulsion system

作　　者：王欢[1] 冯红霞[1] 张雅娜[1] 王妍[1] 李杨[1] 江连洲[1] 王晶[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2013年第24期159-162,176,共5页Science and Technology of Food Industry

基　　金：黑龙江省教育厅科学技术研究项目面上项目(12531049)

摘　　要：以大豆为原料,采用碱溶酸沉法制备大豆分离蛋白,与大豆磷脂、葵花油在均质机的作用下制备复合乳化体系,经单因素实验确定乳化体系制备参数:大豆分离蛋白∶大豆磷脂(w/w)=10∶1,水相∶油相(v/v)=3∶1,大豆分离蛋白含量为10mg/mL,均质时间:30s,均质速度:20000r/min。选择不同pH缓冲液处理复合乳化体系,进行乳化活性、乳化稳定性、粒径分析及显微镜观察发现大豆分离蛋白-磷脂复合乳化体系在pH≥7环境下,乳化体系稳定。The soybean as raw material, alkaline extraction and acid precipitation were employed to produce soy protein isolate. The composite emulsion system was prepared with the soy protein isolate,soybean phosphatide and sunflower oil by the action of homogeneous machine. By single factor test, the emulsion preparation parameters were determined as soy protein isolate： phospholipid （w/w） = 10：1, aqueous phase ：oil phase （v/v） = 3：1 ,soy protein isolate content was 10mg/mL,homogenization time was 30s,the speed of homogenization was 20000r/min. Different pH buffers handling complex emulsion system were selected for emulsifying activity, emulsion stability, particle size analysis and microscopy,the soy protein isolate-phospholipid complex emulsion system was stability at pH ≥ 7.

关 键 词：大豆分离蛋白 磷脂 乳化活性 乳化稳定性 PH 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]