超声处理辅助大豆分离蛋白改善蛋黄乳化性  

Emulsification of Egg Yolk Improved by Ultrasound-Assisted Soybean Protein Isolation

作　　者：毕雅雯 刘晶 蒋艳[1] 涂勇刚[1] 董世建 徐明生[1] BI Yawen;LIU Jing;JIANG Yan;TU Yonggang;DONG Shijian;XU Mingsheng(Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi,Jiangxi Agricultural University,Nanchang 330045,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]安徽荣达食品有限公司,安徽宣城242228

出　　处：《食品与生物技术学报》2022年第1期60-67,共8页Journal of Food Science and Biotechnology

基　　金：国家重点研发计划项目(2018YFD0400303)。

摘　　要：蛋黄(Egg yolk,EY)的乳化特性易受加工因素影响,为了改善其乳化性能,采用大豆分离蛋白(Soy protein isolate,SPI)辅以超声处理,探究不同超声功率对大豆分离蛋白改善蛋黄乳液乳化性及蛋黄蛋白性能的影响。结果表明:在EY中添加SPI,可以显著提高EY的乳化活性(Emulsifying activity index,EAI)和乳化稳定性(Emulsifying stability index,ESI)(P<0.05)。超声处理可以进一步改善EY-SPI的乳化性,在150 W的超声处理下,EY-SPI乳液的ESI显著高于其他组(P<0.05),粒径及乳析指数显著降低(P<0.05);界面蛋白吸附量显著提高(P<0.05),静电排斥力显著增强(P<0.05);乳滴分布更均匀。因此,大豆分离蛋白辅以超声处理可以有效改善EY乳化性。The emulsifying properties of egg yolk(EY)are easily affected by processing factors.Soy protein isolate(SPI)assisted with ultrasonic treatment was used to improve its emulsification.The emulsifying properties of EY and the properties of yolk protein improved by SPI were explored under different ultrasonic power.The results showed that the addition of SPI in EY significantly improved the emulsifying activity index(EAI)and emulsifying stability index(ESI)of EY(P<0.05).Ultrasonic power further improved the emulsification of EY-SPI.Under 150 W ultrasonic treatment,the ESI of EY-SPI emulsion was significantly higher than that of other groups(P<0.05),and the particle size and emulsification index were significantly decreased(P<0.05).The interfacial protein adsorption capacity was significantly increased(P<0.05),and the electrostatic repulsion was significantly increased(P<0.05).The emulsion droplets were more evenly distributed.Therefore,ultrasound-assisted SPI could effectively improve the emulsification of EY.

关 键 词：蛋黄 大豆分离蛋白 超声波 乳化性 

分 类 号：TS201.3[轻工技术与工程—食品科学]