大豆蛋白纤维聚集体Pickering乳液提高β-胡萝卜素的包埋稳定性  

Soy protein fibril Pickering emulsions improve stability of β-carotene

作　　者：吴子涵 陈泽平 刘震宇 季扶云 万世园 郑志[1] WU Zihan;CHEN Zeping;LIU Zhenyu;JI Fuyun;WAN Shiyuan;ZHENG Zhi(Hefei University of Technology,School of Food and Biological Engineering,Hefei 230009,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009

出　　处：《食品与发酵工业》2022年第21期152-159,共8页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2018YFD0400601);安徽省科技攻关重大项目(202103b06020009)。

摘　　要：利用大豆蛋白纤维聚集体(soy protein isolate fibril,SPIF)制备Pickering乳液,并研究其对β-胡萝卜素的包埋稳定性。结果表明,大豆分离蛋白(soy protein isolated,SPI)经酸热处理可以生成含大量β-折叠结构的SPIF,其乳化活性可达到14.38 m~2/g,乳化稳定性可达到88.72%,均显著高于SPI。利用SPIF剪切乳化制备Pickering乳液,发现NaCl浓度未超过600 mmol/L时,随着其浓度的增加,SPIF乳液界面蛋白吸附率增加,从而使Pickering乳液稳定性提高。同时,SPIF乳液对β-胡萝卜素的包埋率可达到98.79%。当NaCl浓度为600 mmol/L时,SPIF形成的Pickering乳液中β-胡萝卜素在贮藏第7天的保留率达到最大值81.46%,相比SPI乳液提高了13.24%。Soy protein isolate fibril(SPIF) was used to prepare a Pickering emulsion,and the embedding stability of β-carotene was studied in this research.SPIF prepared by soy protein isolated(SPI) with acid heat treatment had a large number of β-sheet structures.As a result,the emulsion stabilized by SPIF emulsification activity and emulsification stability index were significantly higher than that of SPI,which were 14.38 m~2/g and 88.72%,respectively.When NaCl concentration was less than 600 mmol/L,the interfacial protein content of the emulsion stabilized by SPIF and it increased with the increase of NaCl concentration,which improved the stability of the Pickering emulsion.Meanwhile,the encapsulation efficiency of β-carotene in SPIF emulsion reached 98.79%.When NaCl concentration was 600 mmol/L,the maximum retention rate of β-carotene in Pickering emulsion formed by SPIF was 81.46% after seven days of storage,which was 13.24% higher than that of SPI emulsion.

关 键 词：大豆分离蛋白 纤维聚集体 Pickering乳液 Β-胡萝卜素 包埋率 

分 类 号：TS201.2[轻工技术与工程—食品科学]