黄原胶对大豆分离蛋白乳状液聚集稳定性的影响  

Effect of Xanthan Gum on the Aggregation Stability of Soy Protein Isolate Emulsions

作　　者：杨晋杰 邵国强 王胜男 赵玲玲 董田田 潘杨 杨立娜 朱力杰 李君 何余堂 韩金莲 张明 刘贺 Yang Jinjie;Shao Guoqiang;Wang Shengnan;Zhao Lingling;Dong Tiantian;Pan Yang;Yang Lina;Zhu Lijie;Li Jun;He Yutang;Han Jinlian;Zhang Ming;Liu He(College of Food Science and Engineering,Bohai University,Jinzhou 121013;Song Da Fang Food Co.,Ltd.,Panjin 124000;Yi He Bean Industry Co.,Ltd.,Jinzhou 121013)

机构地区：[1]渤海大学食品科学与工程学院,锦州121013 [2]盘锦宋大房食品有限公司,盘锦124000 [3]锦州亿和豆业有限公司,锦州121013

出　　处：《中国粮油学报》2019年第7期20-25,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31471621)

摘　　要：本研究以大豆分离蛋白(soy protein isolate,SPI)和黄原胶(xanthan gum,XG)为乳化剂及稳定剂制备了水包油乳状液。通过测定14d储藏期内乳状液的流变学特性,并结合粒径和Zeta-电位,考察了XG浓度对SPI-XG水包油乳状液流变学特性及稳定性的影响。结果表明,XG的添加,明显增加了乳状液的黏度,改善了乳状液的黏弹性行为,促进了凝胶类乳液的形成。其中,XG浓度为0.10%时,在14d储藏期内粒径变化程度较小,Zeta-电位绝对值较大,频率扫描和降温过程中储能模量(G′)和损耗模量(G″)相对稳定,赋予了乳状液良好的储藏稳定性;随着XG浓度的增加,形成的乳状液的粒径增大,G′和G″相对不稳定,流变学特性不佳。In this study,emulsion oil-in-water was prepared using soy protein isolate (SPI) as emulsifier and xanthan gum (XG) as stabilizer.The effects of XG concentrations on the rheological properties of SPI-XG oil-in-water emulsions were investigated by measuring the rheological properties and stability of the emulsion within 14 days,and the particle size and Zeta-potential were taken into account in the process.The results showed that the addition of XG apparently boosted the viscosity of the emulsions,improved the viscoelastic behavior of the emulsions and promoted the formation of gel-like emulsions.Among them,when the concentration of XG was 0.10%,the intensity of variation of particle size was comparatively small and the absolute value of Zeta-potential was higher during the 14 days,and it presented more stable storage modulus (G′) and loss modulus (G″) during the frequency and temperature sweep,and imparting good storage stability to the emulsion.With the increase of XG concentration,the particle size of the emulsions formed increased,the G′ and G″ were relatively unstable and had poorer rheological properties.

关 键 词：黄原胶 大豆分离蛋白 水包油乳状液 流变学特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]