pH对黄原胶-菜籽分离蛋白制备的O/W型乳状液稳定性的影响  

Effect of pH on the stability of O/W emulsion prepared from xanthan gum and rapeseed protein isolate

作　　者：韩红兵[1] 刘桂丽 HAN Hong-bing;LIU Gui-li(Changzhou Technician College Jiangsu Province,Changzhou 213032,Jiangsu,China)

机构地区：[1]江苏省常州技师学院,江苏常州213032

出　　处：《粮食与油脂》2021年第8期129-132,共4页Cereals & Oils

摘　　要：以菜籽分离蛋白和黄原胶制备水包油乳状液,通过ζ-电势、粒径、分层指数、过氧化值及硫代巴比妥酸值等指标,研究了pH(3.0~7.0)对乳状液物理和氧化稳定性的影响。研究结果表明:与单独添加菜籽分离蛋白的乳状液相比,添加黄原胶能够显著增加乳状液的稳定性。pH低于或高于菜籽分离蛋白等电点时,乳状液具有较多的净电荷、较小的粒径和分层指数,氧化产物的质量浓度显著降低。当pH 5.0时,接近蛋白质的等电点,乳状液具有较少的净电荷,并倾向于聚集形成更大的颗粒。脂质氧化测定还表明乳状液可以在pH 3.0和pH 7.0下形成较为稳定的乳状液。Rapeseed protein isolate and xanthan gum were used to prepare oil in water emulsion.The effects of pH(3.0~7.0)on the physical and oxidative stability of emulsion were studied by Zeta potential,particle size,stratification index,peroxide value and thiobarbituric acid value.The results showed that the stability of the emulsion was significantly increased by adding xanthan gum compared with that of the emulsion with rapeseed protein isolate alone.When the pH was lower or higher than the isoelectric point of rapeseed protein,the emulsion had more net charge,smaller particle size and stratification index,and the mass concentration of oxidation products decreased significantly.At pH 5.0,the emulsion had less net charge and tended to aggregate to form larger particles.The lipid oxidation test also showed that the emulsion could form stable emulsion at pH 3.0 and pH 7.0.

关 键 词：PH 菜籽分离蛋白 黄原胶 乳状液 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]