黄原胶对扁桃仁蛋白质乳化特性的影响  

Effect of Xanthan Gum on the Emulsifying Properties of Almond Kernel Protein

作　　者：徐玮键 王炜清 余雄伟 付琴利 陈历水 李述刚 XU Weijian;WANG Weiqing;YU Xiongwei;FU Qinli;CHEN Lishui;LI Shugang(School of Food and Biological engineering,Hefei University of Technology,Hefei 230601,China;Key Laboratory of Fermentation Engineering(Ministry of Education),Hubei University of Technology,Wuhan 430068,China;Wuhan Xudong Food Co.,Ltd.,Wuhan 430000,China;Hubei Bestore Food Co.,Ltd.,Wuhan 430000,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230601 [2]湖北工业大学发酵工程教育部重点实验室,湖北武汉430068 [3]武汉旭东食品有限公司,湖北武汉430000 [4]湖北良品铺子食品工业有限公司,湖北武汉430000

出　　处：《食品工业科技》2021年第20期76-85,共10页Science and Technology of Food Industry

基　　金：国家自然科学基金会(31760477);合肥工业大学人才引进启动经费;武汉旭东食品有限公司企合作重大项目(2018/05-2023/06);湖北良品铺子食品工业有限公司校企合作重大项目(2020/01-2024/12)。

摘　　要：扁桃仁蛋白质(Almond protein isolate,API)营养丰富,是一种重要的植物蛋白质资源,而乳化性差是一直困扰其开发应用的一个重要问题,为提高其乳化特性,本试验以扁桃仁分离蛋白质为研究对象,探讨了黄原胶(Xanthan gum,XG)对其乳化特性的影响。结果表明:XG的添加可使其复合乳液液滴直径更小且分布更均匀,即在XG添加量为0%~0.25%时,其乳液黏度从5.9 mPa·s增加至77.5 mPa·s,表面张力由13.1 mN/m降低至5.6 mN/m,界面吸附能力增强,乳液电位绝对值由29.0 mV增加到54.4 mV。尤其是XG添加量为0.2%时,API-XG乳液不仅具有较好的热稳定性和耐盐性,而且其储藏及冻融循环稳定性优良。实验研究有效提升了API的乳化性,为其在食品、化工等领域的应用提供了良好的技术支撑。Almond kernel protein is rich in nutrition and it is an important plant protein resource.However,poor emulsification is a key problem that has always influenced its development and application.In order to improve its emulsifying properties,in this study,almond kernel protein isolate(API)was selected as the research object,the effect of Xanthan gum(XG)on the emulsifying properties of API was discussed.The results showed that the addition of XG could make the droplet diameter of the composite emulsion much smaller and more evenly distributed.When the addition of XG content was 0%~0.25%,the viscosity of the emulsion increased from 5.9 to 77.5 mPa·s,the surface tension decreased from 13.1 to 5.6 mN/m,the interface adsorption capacity was enhanced,and the absolute value of the emulsion position increased from 29.0 to 54.4 mV.Especially when the addition of XG was 0.2%,API-XG composite emulsion not only had better thermal stability and salt tolerance,but also had good stability in storage and freeze-thaw cycle.Such experimental research could effectively improve the emulsifying properties of API,and provide technical support for its application in food and chemical fields.

关 键 词：扁桃仁 黄原胶 分离蛋白质 乳化性 乳化稳定性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]