玉米须黄酮提取物对大豆蛋白水解物制备乳状液氧化稳定性的影响  

Effect of corn silk flavonoids extract on oxidative stability of soybean protein hydrolysate emulsion

作　　者：张波[1] 祁伟亮 ZHANG Bo;QI Wei-liang(Sichuan Vocational and Technical College of Chemical Industry,Luzhou,646000,Sichuan,China;Chengdu Normal University,Cheegdu,611130,Sichuan,China)

机构地区：[1]四川化工职业技术学院,四川泸州646000 [2]成都师范学院,四川成都611130

出　　处：《粮食与油脂》2022年第4期90-93,共4页Cereals & Oils

摘　　要：研究了玉米须黄酮提取物对大豆蛋白水解物制备乳状液氧化稳定性的影响。测定了乳状液的絮凝指数、凝结指数、过氧化值、硫代巴比妥酸值以及蛋白水解物的分布情况。结果表明,玉米须黄酮提取物能够增加乳状液的絮凝和凝结稳定性,并且增加大豆蛋白水解物在界面上的吸附量,有效地降低乳状液在贮藏期间的过氧化物和丙二醛的生成量(P<0.05),促进乳状液在储存期间的氧化稳定性。玉米须黄酮提取物的添加量为1%时,乳状液在储藏期间最为稳定,但超过1%时会与玉米须黄酮提取物形成竞争吸附,导致稳定性下降。The effect of corn silk flavonoids extract on the oxidative stability of soybean protein hydrolysate emulsion was studied.The flocculation index,coagulation index,peroxide value,thiobarbituric acid value and the distribution of protein hydrolysate were determined.The results showed that corn silk flavonoids extract could increase the flocculation and coagulation stability of the emulsion,increase the adsorption capacity of soybean protein hydrolysate on the interface,and effectively reduce the production of peroxide and malondialdehyde(P<0.05),thus promoting the oxidation stability of the emulsion during storage.When the content of corn silk flavonoids extract was 1 %,the emulsion was the most stable during storage,but when the addition amount was more than 1 %,it would form competitive adsorption with corn silk flavonoids extract,resulting in the decline of stability.

关 键 词：玉米须黄酮提取物 大豆蛋白水解物 乳状液 氧化稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]