氧化苹果多酚对豌豆蛋白水解物制备乳状液稳定性的影响  

Effect of oxidized apple polyphenols on the stability of emulsion prepared by pea protein hydrolysate

作　　者：李娜[1] 苏玲 盖芸芸 陈艳丽 LI Na;SU Ling;GAI Yun-yun;CHEN Yan-li(Denartment of Food and Biodiemical Engineering,Yantai Vocational College,Yantai 264670,Shandong,China;School of Pharmacy,Yancheng TeacUers University,Yancheng 224007,Jiangsu,China)

机构地区：[1]烟台职业学院食品与生化工程系,山东烟台264670 [2]盐城师范学院药学院,江苏盐城224007

出　　处：《粮食与油脂》2021年第8期146-149,共4页Cereals & Oils

基　　金：国家自然科学基金(31800480);山东省高校科研计划项目(J18KA282)。

摘　　要：研究了不同质量分数的氧化苹果多酚(0.25%、0.50%、0.75%和1.00%)对豌豆蛋白水解物制备的水包油型乳状液物理和氧化稳定性的影响。测定了乳状液的ζ-电位、粒径、絮凝指数、凝结指数以及过氧化值和硫代巴比妥酸值。结果表明:氧化苹果多酚能够增加蛋白质之间的肽链分子交联,从而增加整个乳状液的负电荷;还能够延缓乳化液滴尺寸的增大,增加乳状液的絮凝和凝结稳定性,起到改善乳状液的物理稳定性的作用。氧化苹果多酚能够修饰豌豆蛋白水解物,通过捕获过渡金属来提高金属螯合活性,从而降低脂质氧化程度,提高乳状液贮藏期的氧化稳定性。The effects of different mass fraction of oxidized apple polyphenols(0.25%,0.50%,0.75%and 1.00%)on the physical and oxidative stability of oil in water emulsions prepared from pea protein hydrolysate were studied.Theζ-potential,particle size,flocculation index,coagulation index,peroxide value and thiobarbituric acid value of the emulsion were measured.The results showed that oxidized apple polyphenols could increase the cross-linking of peptide chains between proteins,thereby increasing the negative charge of the entire emulsion.It could also delay the increase in the size of emulsion droplets,increase the flocculation and coagulation stability of the emulsion,and play a role in improving the physical stability of the emulsion.Oxidized apple polyphenols could modify the pea protein hydrolysate and increase the metal chelating activity by capturing transition metals,thereby reducing the degree of lipid oxidation and improving the oxidative stability of the emulsion during storage.

关 键 词：氧化苹果多酚 豌豆蛋白水解物 乳状液 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]