不饱和脂肪酸单甘油酯对大豆蛋白饮料稳定性的影响  

Effects of unsaturated fatty acid monoglycerides on stability of soybean protein beverage

作　　者：曹璐 王瑞 陈芳莉 陆青 肖宗林 张桂菊 王楠 徐宝财 CAO Lu;WANG Rui;CHEN Fangli;LU Qing;XIAO Zonglin;ZHANG Guiju;WANG Nan;XU Baocai(Beijing Engineering and Technology Research Center of Food Additives,Beijing Key Laboratory of Flavor Chemistry,School of Food and Chemical Engineering,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学食品学院北京市食品风味化学重点实验室北京市食品添加剂工程技术研究中心

出　　处：《中国油脂》2019年第11期34-40,共7页China Oils and Fats

基　　金：国家自然科学基金资助项目(21676003);国家重点研发计划项目(2017YFB0308700);北京市教委科技计划重点项目(KZ201510011010)

摘　　要：不饱和脂肪酸单甘油酯具有优良的乳化分散性,兼具保健功能。以硬脂酸单甘油酯作为对照,采用分光光度法测定了油酸单甘油酯、亚油酸单甘油酯的乳化性能。脂肪酸单甘油酯作为乳化剂应用于大豆蛋白饮料配方,采用多重光散射法和离心分析法研究了乳化剂对大豆蛋白饮料分散体系稳定性的影响。结果表明:不饱和脂肪酸单甘油酯的乳化性能优于硬脂酸单甘油酯;添加单一乳化剂时,油酸单甘油酯及亚油酸单甘油酯的乳化稳定效果优于硬脂酸单甘油酯,不饱和脂肪酸单甘油酯的添加量对大豆蛋白饮料的稳定性影响不明显;油酸单甘油酯与蔗糖酯复配使用,质量比为1∶1和2∶1时,大豆蛋白饮料分散体系的稳定性较佳,且优于单独添加油酸单甘油酯时的稳定性。Unsaturated fatty acid monoglycerides perform excellent emulsifying and dispersing properties, with nutritional and healthy functions. With glyceryl monostearate as control, the emulsifying property of glyceryl monooleate and glyceryl monolinoleate were measured by spectrophotometry. Fatty acid monoglycerides were employed as emulsifiers in soybean protein beverage, and the effects of emulsifiers on the stability of soybean protein beverage were studied by both multiple light scattering and centrifugal analysis methods. The results showed that unsaturated fatty acid monoglycerides displayed better emulsifying property than that of glyceryl monostearate. When using a single emulsifier, the emulsion stabilities of soybean protein beverage with glyceryl monooleate and glyceryl monolinoleate were better than that of glyceryl monostearate. However, the effect of the emulsifier dosage on the stability of soybean protein beverage was not obvious. When the mass ratio of glyceryl monooleate to sucrose ester was 1∶1 or 2∶1, the stability of soybean protein beverage was better, and it was significantly improved compared with a single emulsifier.

关 键 词：不饱和脂肪酸单甘油酯 大豆蛋白饮料 稳定性 油酸单甘油酯 亚油酸单甘油酯 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS275.4[轻工技术与工程—食品科学与工程]