蛋黄蛋白-植酸静电复合物对蛋黄乳液物理稳定性的影响  被引量:4

Effect of Egg Yolk Protein-Phytic Acid Electrostatic Complex on the Physical Stability of Egg Yolk Emulsions

在线阅读下载全文

作  者:刘晶 毕雅雯 董世建 徐明生[1] LIU Jing;BI Yawen;DONG Shijian;XU Mingsheng(Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi,Jiangxi Agricultural University,Nanchang 330045,China;Jiangsu Food and Pharmaceutical Science College,Huai’an 223023,China;Anhui Rongda Food Co.Ltd.,Xuancheng 242228,China)

机构地区:[1]江西农业大学江西省农产品加工与质量控制工程实验室,江西南昌330045 [2]江苏食品药品职业技术学院,江苏淮安223023 [3]安徽荣达食品有限公司,安徽宣城242228

出  处:《食品科学》2021年第20期1-7,共7页Food Science

基  金:“十三五”国家重点研发计划重点专项(2018YFD0400303)。

摘  要:为改善蛋黄(egg yolk,EY)在酸性乳液体系的物理稳定性,采用EY蛋白与植酸(phytic acid,PA)形成静电复合物稳定EY乳液。研究酸性条件下PA质量分数(0%~0.8%)对EY蛋白及EY乳液物理稳定性的影响。结果表明,p H 3.0时,EY与0.012 5%~0.8%PA形成不溶性的静电复合物EY-PA;最优质量分数(0.2%)PA与含1%蛋白的EY形成复合物制备乳液较对照组的乳液黏度升高,粒径及乳析指数显著降低(P<0.05),界面蛋白质吸附量显著提高(P<0.05),乳滴分布更均匀,乳液的抗聚结效果提高。因此,EY蛋白与PA形成的静电复合物可调控EY乳液的理化特性,提高EY在酸性乳液体系的物理稳定性。In order to improve the physical stability of egg yolk(EY) incorporated in acidic emulsion systems, the electrostatic complex formed by EY protein and phytic acid(PA) was used to stabilize the emulsions. The effects of different PA concentrations(0%–0.8%) on the physical stability of EY protein and EY emulsions under acidic condition were studied.The results show that at pH 3.0 and PA concentration of 0.012 5%–0.8%, EY protein and PA form an insoluble electrostatic complex(EY-PA). The emulsion stabilized by the complex formed between 0.2% PA and EY containing 1% protein had a higher viscosity and a significantly lower particle size and creaming index(P < 0.05) than the control emulsion. In addition, the interfacial protein adsorption capacity was significantly increased(P < 0.05), the emulsion droplets were more evenly distributed, and the anti-cohesion effect was improved. Therefore, the EY-PA electrostatic complex can control the physicochemical properties of EY emulsions and improve the physical stability of EY in the acid emulsion system.

关 键 词:蛋黄蛋白 植酸 酸性乳液 物理稳定性 静电复合物 螯合作用 

分 类 号:TS201.3[轻工技术与工程—食品科学]

 

参考文献:

正在载入数据...

 

二级参考文献:

正在载入数据...

 

耦合文献:

正在载入数据...

 

引证文献:

正在载入数据...

 

二级引证文献:

正在载入数据...

 

同被引文献:

正在载入数据...

 

相关期刊文献:

正在载入数据...

相关的主题
相关的作者对象
相关的机构对象