淀粉纳米颗粒对大豆分离蛋白流变特性、乳化性的影响  

Effect of starch nanoparticles on the rheological and emulsifying properties of soybean protein isolate

作　　者：周爱琴[1] 葛胜菊 常然然[2] 孙庆杰[2] 

机构地区：[1]青岛农业大学园艺学院,山东青岛266109 [2]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《粮食与油脂》2016年第12期56-59,共4页Cereals & Oils

摘　　要：以蜡质玉米淀粉为原料，经普鲁兰酶脱支，4℃重结晶制备淀粉纳米颗粒（SNPs）。采用扫描电子显微镜（SEM）、透射电子显微镜（TEM）、动态流变仪和紫外分光光度计，探究了不同浓度的淀粉纳米颗粒对大豆分离蛋白（SPI）的微观结构、流变性、乳化性和稳定性等功能特性的影响。结果表明，淀粉纳米颗粒的形貌为球形，粒径大小在50～100 nm。大豆分离蛋白的溶液均为剪切变稀的假塑性流体。与对照样相比，当淀粉纳米颗粒的浓度为0.5%时，大豆分离蛋白溶液的表观黏度、储能模量和损耗模量显著增加且达到最大值。淀粉纳米颗粒添加量为5%时，大豆分离蛋白乳液的乳化稳定性指数（ESI）和乳化活力指数（EAI）均达到最大值，说明了大豆分离蛋白乳液达到最佳的稳定性和乳化性。Starch nanoparticles（SNPs）were prepared from waxy maize starch with the method of pullulanase by debranching and recrystallizing at 4 ℃ . Micromorphology,rheology,emulsibility and stability properties of soy protein isolate（SPI）with different SNPs concentrations were investigated by scanning electron microscopy（SEM）,transmission electron microscope（TEM）,rheometer and ultraviolet spectrophotometer. The results showed that the morphology of SNPs was spherical with the size of 50~100 nm,and then the SPI solutions were behaved as a pseudoplastic fluid with a shear–thinning property. When the concentration of starch nanoparticles was 0.5%,the apparent viscosity, storage modulus and loss modulus of the SPI solutions increased significantly,and then reached the maximum. Moreover,compared with the control,the emulsion stability index（ESI）and emulsifying activity index（EAI）of the SPI emulsion increased to the maximum when the concentration of SNPs was 5%,indicating that the SPI emulsion exhibited an optimum stability and emulsibility.

关 键 词：淀粉纳米颗粒 大豆分离蛋白 流变性 乳化性 

分 类 号：TS201.21[轻工技术与工程—食品科学]