热处理对大豆蛋白乳液稳定性的影响研究  

Effects of heat-treatment on the stability of soybean protein emulsions

作　　者：李芳[1,2] 郭亚丽[1] 朱亚军[1] 刘英[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]农产品加工湖北省协同创新中心,湖北武汉430023

出　　处：《粮食与饲料工业》2016年第3期35-39,共5页Cereal & Feed Industry

基　　金：湖北省自然科学基金(项目名称:大豆蛋白乳液的凝胶机理研究;编号:2014CFC1130)

摘　　要：以大豆蛋白粉为主要原料制备未变性及变性大豆蛋白乳液,利用了激光粒度仪法、静置观察法和分层系数法,研究热变性处理对乳液稳定性的影响。实验结果表明:大豆油体积分数为4%,蛋白质的质量浓度为6mg/ml,90℃热处理10min后制得的大豆蛋白乳液粒径最大,乳液分层系数最小。预热处理温度为80℃,加热时间为5min时乳液的分层系数最小。选用乳液加热温度(60、70、90℃)、乳液加热时间(5、10、15min)、大豆蛋白溶液质量分数(0.2%、0.6%、1.0%)和大豆油体积分数(2%、4%、6%)为主要因素及水平,以乳液分层系数为主要参考指标进行正交试验L9(34),制备高稳定性大豆蛋白乳液。结果表明,对大豆蛋白乳液稳定性的影响因素从高到低依次为:大豆蛋白溶液质量分数、大豆油体积分数、加热时间和加热温度。大豆蛋白溶液质量分数为1.0%,大豆油体积分数为6%,90℃下预热处理大豆蛋白溶液5min,得到的乳液的分层系数最小,为35.2%。The effect of heat-treatment on the stability of soybean protein emulsions was studied,using soybean protein powder as the main raw material.The stability of emulsion was analyzed by using laser particle size analyzer,static observation method,and creaming index method.The results showed that the emulsions stabilized by soybean protein of 6mg/ml and 4%soybean oil preheated at 90℃for 10 min had the maximum particle size and lowest creaming index,and the emulsions preheated at 80℃for 5min had the lowest creaming index.The heating temperature（60,70,90℃）,heating time（5,10,15min）,soybean protein concentration（0.2%,0.6%,1.0%）,and soybean oil volume fraction（2%,4%,6%）were selected to investigate their effects on soybean protein emulsion stability.The results of orthogonal test showed that the effect factors of soybean protein emulsion stability from high to low were as follows：the protein concentration,oil volume fraction,heating time and heating temperature.The protein emulsion prepared with 1.0% soybean protein solution preheated at 90℃for 5min and 6% soybean oil had the lowest creaming index,only 35.2%.

关 键 词：大豆蛋白 热处理 乳液 稳定性 

分 类 号：TS201.21[轻工技术与工程—食品科学]