氯化钠浓度对含猪血浆蛋白水解物的乳状液稳定性的影响  

Effect of Sodium Chloride on the Stability of Emulsion Contained Porcine Plasma Protein Hydrolysates

作　　者：曹传爱 李月[1] 商旭 刘骞[1] CAO Chuan-ai;LI Yue;SHANG Xu;LIU Qian(College of Food Science,Northeast Agricultural University,Harbin 150030,Heilongjiang,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2018年第7期1-7,共7页Food Research and Development

基　　金：国家自然科学基金面上项目(31671788);东北农业大学"学术骨干"项目(16XG18)

摘　　要：将不同浓度氯化钠(NaCl)添加到以猪血浆蛋白水解物(Porcine plasma protein hydrolysate,PPPH)和Tween-20联合制备的水包油(Oil-in-water,O/W)型乳状液中,分析NaCl添加浓度对乳状液物理稳定性和氧化稳定性的影响。分析乳状液的粒径、絮凝指数(Flocculation index,FI)、凝结指数(Condensation index,CI)、Zeta-电势、蛋白分配系数、共轭二烯烃值(Conjugated diene,CD)、硫代巴比妥酸值(Thiobarbituric acid reactive substances,TBARS)的变化。研究结果表明,与未添加NaCl乳状液相比,随着NaCl添加量的增加,粒径、FI、CI显著增加(P<0.05)。相反,Zeta-电势绝对值随着NaCl添加量的增加而降低(P<0.05),这说明NaCl添加使得乳状液的物理稳定性降低。同时,与未添加NaCl乳状液相比,随着NaCl添加量的增加,CD值、TBARS值显著增加(P<0.05),说明NaCl添加降低乳状液的氧化稳定性。上述结果表明,添加NaCl能够显著降低以PPPH和Tween-20联合制备的O/W型乳状液的物理稳定性和氧化稳定性。The effect of sodium chloride(NaCl)concentrations on the physical and oxidative stability of oil-inwater(O/W)emulsions prepared with porcine plasma protein hydrolysate(PPPH)and Tween-20 were investigated.The particle size,flocculation index(FI),creaming index(CI),Zeta-potential,the partition coefficient of protein in the emulsion,conjugated diene values(CD)and thiobarbituric acid reactive substances(TBARS)were determined.The results showed that the particle size,FI and CI increased significantly(P<0.05)with the increase of NaCl concentration compared with non-added NaCl emulsions.The absolute value of Zeta-potential decreased with the addition of NaCl(P<0.05),indicating that the addition of NaCl reduced the physical stability of the emulsion.Meanwhile,the CD and TBARS values increased significantly(P<0.05)with the addition of NaCl compared with non-added NaCl emulsions,indicating that the addition of NaCl decreased the oxidation stability of emulsion.The above results show that the addition of NaCl may reduce the physical stability and oxidation stability of the emulsions prepared with PPPH and Tween-20

关 键 词：氯化钠 猪血浆蛋白水解物 水包油型乳状液 物理稳定性 氧化稳定性 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]