卡拉胶对米糠蛋白稳定水包油乳状液乳化稳定性的影响  

Effect of carrageenan on emulsification stability of rice bran protein stabilized oil in water emulsion

作　　者：贾润红 JIA Runhong(Lianyungang Normal College,Elementary Education College,Jiangsu Normal University Lianyungang Campus,Lianyungang 222006)

机构地区：[1]连云港师范高等专科学校初等教育学院,江苏师范大学连云港校区,连云港222006

出　　处：《中国食品添加剂》2022年第2期70-74,共5页China Food Additives

基　　金：国家自然科学基金重点课题(No.21232004);2020年度连云港师范高等专科学校高级别科研培育课题;江苏省青蓝工程中青年学术带头人;江苏省333高层次人才培养工程第三层次培养对象;连云港市第六期“521”高层次人才培养工程第三层次。

摘　　要：本研究将卡拉胶添加到米糠蛋白制备的水包油乳状液中,研究不同浓度的卡拉胶(0%、0.2%、0.3%、0.4%、0.5%)对水包油乳状液乳化稳定性的影响。测定了乳状活性、电位、粒径以及分层指数的影响。结果表明,随着卡拉胶浓度的增加,卡拉胶与米糠蛋白共同稳定乳状液的粒径从9.35μm逐渐减小到4.26μm,ζ-电位绝对值从9.45mV显著增大到24.26mV,乳化稳定性从57.79%显著增加到91.54%。卡拉胶使米糠蛋白形成的乳状液的黏度增加6倍,并增强了液滴之间的空间排斥和静电排斥,防止液滴聚集,使乳状液的分层指数明显降低并提高了乳状液的稳定性。可见,卡拉胶具有作为乳状液稳定剂的潜力。In this study,carrageenan was added to the oil in water emulsion prepared from rice bran protein,and the effects of different concentrations of carrageenan(0%,0.2%,0.3%,0.4%,0.5%)on the emulsion stability of oil in water emulsion were studied.The effects of emulsifying activity,potential,particle size and stratification index were measured.The results showed that with the increase of carrageenan concentration,the particle size of carrageenan and rice bran protein stabilized emulsion increased from 9.35μm gradually decreases to 4.26μm.The absolute value ofζ-potential increased significantly from 9.45mV to 24.26mV.The emulsion stability increased significantly from 57.79%to 91.54%.Carrageenan can increase the viscosity of the emulsion formed by rice bran protein by 6 times,enhance the spatial and electrostatic repulsion between droplets,prevent droplet aggregation,significantly reduce the stratification index of the emulsion and improve the stability of the emulsion.Therefore,carrageenan has the potential to be used as emulsion stabilizer.

关 键 词：卡拉胶 米糠蛋白 乳状液 乳化稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]