超声预处理对花生分离蛋白微凝胶颗粒结构及其Pickering乳液特性的影响  

Effect of Ultrasonic Pretreatment on the Structure of Peanut Protein Isolate Nanoparticles and the Characteristics of Pickering Emulsion Stabilized by It

作　　者：葛艳争 石爱民[2,3] 任广跃 刘哲[2] 李嗣生 职兰懿 王强 杜祖波[3] GE Yanzheng;SHI Aimin;REN Guangyue;LIU Zhe;LI Sisheng;ZHI Lanyi;WANG Qiang;DU Zubo(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000,China;Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Shandong Luhua Group Co.Ltd.,Laiyang 265200,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471000 [2]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193 [3]山东鲁花集团有限公司,山东莱阳265200

出　　处：《食品科学》2022年第20期95-101,共7页Food Science

基　　金：中国农业科学院科技创新工程项目(CAAS-ASTIP-201X-IAPPST);国家自然科学基金面上项目(32172352;32172149);中国博士后科学基金项目(2020M682213;2021T14042)。

摘　　要：为研究超声预处理对花生分离蛋白微凝胶颗粒(peanut protein isolate microgel particles,PPIMP)结构及其Pickering乳液特性的影响,选择超声功率为500 W,处理时间为10、20、30、40 min,通过粒径、Zeta电位、表面疏水性、红外光谱、乳化性等分析PPIMP的结构变化,并对其稳定的Pickering乳液的粒径分布、稳定性指数、流变特性进行系统表征。结果表明,超声时间为20 min时,PPIMP具有最小的粒径、最大的表面疏水性、乳化性和乳化稳定性,PPIMP的α-螺旋相对含量增加、β-折叠相对含量降低,蛋白质间的氢键被超声破坏,蛋白质分子展开。以PPIMP稳定的65%、70%、75%、80%油相体积分数的Pickering乳液,表现出典型非牛顿假塑性行为。油相体积分数为80%时,Pickering乳液最稳定。本研究结果证实了PPIMP可以作为一种有效的Pickering乳液稳定剂,有助于基于PPIMP高稳定性Pickering乳液的制备及在食品中的应用。In order to study the effect of ultrasonic pretreatment on the structure of peanut protein isolate microgel particles(PPIMP) and the characteristics of Pickering emulsion stabilized by it, the structural changes of PPIMP after ultrasonic treatment at a 500 W power for 10, 20, 30 and 40 min were evaluated in terms of its particle size, zeta potential, surface hydrophobicity, infrared spectrum, and emulsifying properties and the particle size distribution, stability index and rheological properties of the Pickering emulsion were systematically investigated. The results showed PPIMP pretreated by ultrasonic for 20 min had the smallest particle size, and the largest surface hydrophobicity, emulsifying capacity and emulsion stability. Meanwhile, the relative content of α-helix in PPIMP increased, the relative content of β-sheet decreased,the hydrogen bonds between protein molecules were destroyed, and the protein molecules were unfolded. In addition,Pickering emulsions with oil phase volume fractions of 65%, 70%, 75%, and 80% stabilized by PPIMP exhibited a typical non-Newtonian pseudoplastic behavior, and the Pickering emulsion with 80% phase oil presented the best stability among all prepared Pickering emulsions. The results of this study confirmed that PPIMP can be used as an effective Pickering emulsion stabilizer, which is helpful for the preparation of PPIMP-based Pickering emulsion with high stability and its application in the food industry.

关 键 词：超声处理 花生分离蛋白微凝胶颗粒 结构 Pickering乳液 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]