乳清分离蛋白-黄原胶复合乳化剂制备南瓜籽油O/W型乳液及其稳定性  

Preparation of pumpkin seed oil O/W emulsion by whey protein isolate-xanthan gum compound emulsifier and its stability

作　　者：陈玲 张立伟 雷芬芬[1,2] 郑竟成 何东平 CHEN Ling;ZHANG Liwei;LEI Fenfen;ZHENG Jingcheng;HE Dongping(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]大宗粮油精深加工教育部重点实验室,武汉430023

出　　处：《中国油脂》2022年第12期76-80,81-83,共8页China Oils and Fats

基　　金：中国科协青年人才托举工程(YESS20200380);湖北省技术创新专项重大项目(2019ABA117)。

摘　　要：为提高南瓜籽油(PSO)的稳定性,以及提高由单一乳清分离蛋白(WPI)作为乳化剂制备的水包油(O/W)型乳液的稳定性,制备了黄原胶(XG)与乳清分离蛋白协同稳定的南瓜籽油O/W型乳液,探究了黄原胶添加量及添加顺序对乳液性质及其稳定性的影响。结果表明:黄原胶质量浓度为2.0 mg/mL时,乳液平均粒径最小,为(10.53±0.06)μm,而ζ-电位绝对值最大,为(37.92±0.61)mV,乳液稳定性最好;黄原胶添加顺序不同,乳液稳定性有所差别,其中乳液WPI-PSO-XG(乳清分离蛋白与南瓜籽油乳化得粗乳液,再加黄原胶二次分散得到的乳液)的物理和化学稳定性最好;加速氧化实验显示,乳液的过氧化值(POV)及硫代巴比妥酸反应物(TBARS)值均低于南瓜籽油,其中乳液WPI-PSO-XG的POV和TBARS值最低,与南瓜籽油相比,分别降低了16.13 mmol/kg和17.63μmol/L,表现出良好的氧化稳定性。说明南瓜籽油与乳清分离蛋白制备成初乳液,再加入黄原胶,可使乳液稳定性提高。In order to improve the stability of pumpkin seed oil(PSO)and oil-in-water(O/W)emulsion prepared with whey protein isolate(WPI)as an single emulsifier,an O/W emulsion of pumpkin seed oil stabilized with xanthan gum(XG)and WPI was prepared,and the effects of the addition amount and order of XG on the properties and stability of the emulsion were studied.The results showed that when the mass concentration of XG was 2.0 mg/mL,the mean particle size of the emulsion was the smallest at(10.53±0.06)μm and the absolute value of the Zeta potential was the largest at(37.92±0.61)mV,and the emulsion showed the best stability.The stability of the emulsion varied with the addition order of XG.The physical and chemical stability of the WPI-PSO-XG emulsion(prepared by sequential dispersion of a mixture of WPI and PSO,followed by addition of XG)was the best.The accelerated oxidation experiments showed that the peroxide value(POV)and thiobarbituric acid reactant(TBARS)value of emulsion were lower than those of PSO.Among them,the POV and TBARS value of the WPI-PSO-XG emulsion were the lowest,and compared with PSO,it was reduced by 16.13 mmol/kg and 17.63μmol/L,respectively,showing good oxidation stability.Adding XG to the primary emulsion prepared with PSO and WPI can improve the stability of the emulsion.

关 键 词：南瓜籽油 乳清分离蛋白 黄原胶 O/W型乳液 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS221[轻工技术与工程—食品科学与工程]