鹰嘴豆蛋白肽对水包油型乳状液稳定性的影响  

Effect of chickpea protein peptide on the stability of oil-in-water emulsion

作　　者：张雪蓉[1] ZHANG Xue-rong(Jiangxi Arts&Ceramics Technology Institute,Jingdezhen 333000,Jiangxi,China)

机构地区：[1]江西陶瓷工艺美术职业技术学院,江西景德镇333000

出　　处：《粮食与油脂》2021年第3期70-73,共4页Cereals & Oils

摘　　要：利用碱性蛋白酶对鹰嘴豆蛋白水解1.5 h,研究不同质量浓度(0、5、10、15、20 mg/mL)的鹰嘴豆蛋白肽对乳状液稳定性的影响。测定了乳状液的浊度、乳化稳定性、ζ-电势、分层稳定性、共轭二烯的含量以及鹰嘴豆蛋白肽在乳状液中的分布情况。结果表明:鹰嘴豆蛋白肽能够显著提高O/W型乳状液的稳定性。添加鹰嘴豆蛋白肽后的乳状液浊度、乳化稳定性、ζ-电势值明显增大,并且能够提高乳状液的分层稳定性、降低共轭二烯的生成量。此外,鹰嘴豆蛋白肽能够吸附在油水界面上提高乳状液稳定性。相对于其他质量浓度,鹰嘴豆蛋白肽质量浓度为10 mg/mL时,乳状液的稳定性最好。Chickpea protein was hydrolyzed by alkaline protease for 1.5 h to study the effect of different mass concentrations(0、5、10、15、20 mg/mL)of chickpea protein peptides on the stability of emulsion.The turbidity,emulsion stability,zeta potential,stratification stability,content of conjugated diene and the distribution of chickpea protein peptides in the emulsion were determined.The results showed that chickpea protein peptides can significantly improve the stability of O/W emulsions.The turbidity,emulsification stability,andζ-potential value of the emulsion after adding the chickpea protein peptides were significantly increased,and the stratification stability of the emulsion can be improved and the production of conjugated diene could be reduced.In addition,chickpea protein peptides could be adsorbed on the oil-water interface to improve emulsion stability.Compared with other mass concentrations,the emulsion had the best stability when the mass concentration of chickpea protein peptide was 10 mg/mL.

关 键 词：鹰嘴豆蛋白肽 乳状液 乳化 氧化 稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]