盐离子对大豆-乳清混合蛋白乳液的稳定性及界面特性的影响  

Effect of Salt Ion on the Stability and Interfacial Adsorption Characteristics of Soybean-Whey Mixed Protein Emulsion

作　　者：张小影 齐宝坤[1] 孙禹凡 韩璐 钟明明 李良[1] 李杨[1,2] ZHANG Xiaoying;QI Baokun;SUN Yufan;HAN Lu;ZHONG Mingming;LI Liang;LI Yang(College of Food Science,Northeast Agricultural University,Harbin 150030,China;National Research Center of Soybean Engineering and Technology,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]国家大豆工程技术研究中心,黑龙江哈尔滨150030

出　　处：《食品工业科技》2021年第6期22-28,共7页Science and Technology of Food Industry

基　　金：黑龙江省自然基金项目(LH2019C032);国家自然科学基金项目(31801579)。

摘　　要：采用大豆分离蛋白-乳清分离蛋白(SPI-WPI)作为乳化剂形成水相,加入大豆油作为油相,制备O/W乳液,通过粒径、Zeta电位、乳液稳定性系数、激光共聚焦显微镜、界面蛋白吸附量、界面压力及界面膨胀流变等指标探究不同盐离子浓度(0~0.5 mol/L NaCl)对混合蛋白界面特性及乳液稳定性的影响。结果表明:盐离子会使混合蛋白乳液表面电位增加,且随着NaCl浓度的增加,乳液的体积平均粒径(D_(43))升高,乳液稳定系数降低,乳液稳定性降低。并且,盐离子浓度为0.05 mol/L时,乳液最为稳定。此外,盐离子会使SPI-WPI在油-水界面的相互作用较弱,从而导致SPI-WPI溶液的界面压力值增大,在油-水界面的总模量(E)、弹性模量(E_(d))、粘性模量(E_(v))等降低,进而影响乳液的稳定性。这为食品产业生产较稳定的双蛋白乳液提供了理论依据。In actual production,salt ions were unavoidably present in emulsion-based foods and beverages.Different ion concentrations(0~0.5 mol/L of NaCl)effect on interfacial characteristics of mixed proteins and emulsion stability by particle size,Zeta potential,emulsion stability coefficient,confocal laser scanning microscopy,interface protein adsorption,interface pressure,and interface expansion rheology.The results showed:Salt ions increased the surface potential of mixed proteins emulsion.With the increasing of ion concentration,the volume average particle diameter of the emulsion increased,the emulsion stability coefficient decreased,and the emulsion stability decreased.In addition,the emulsion with a higher salt ion concentration was more unstable than when the salt ion concentration was low.When the salt ion concentration was low(0.05~0.2 mol/L),the emulsion stability coefficient was high,indicating that the emulsion was more stable,especially at 0.05 mol/L,the highest stability coefficient was 97.73%±0.70%.In addition,salt ions weakened the interaction of SPI-WPI at the oil-water interface,resulting in an increasing in the interface pressure value of the SPI-WPI solution.The total modulus(E),elastic modulus(E_(d)),and viscous modulus(E_(v))at the oil-water interface were reduced,which in turn affected the stability of the emulsion.This would provide a theoretical basis for the production of a more stable double-protein emulsion in the food industry.

关 键 词：盐离子 大豆分离蛋白 乳清分离蛋白 界面特性 O/W乳液 稳定性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]