卵磷脂对乳清分离蛋白乳液性质和乳液凝胶结构特性及其所负载β-胡萝卜素的影响  

Effects of lecithin on the emulsion properties,emulsion gel structure characteristics and its loadedβ-carotene of whey isolate protein

作　　者：吕静雯 曹杨[1] 刘潇 张燕鹏 胡志雄[1] 胥伟 胡春 LV Jing-Wen;CAO Yang;LIU Xiao;ZHANG Yan-Peng;HU Zhi-Xiong;XU Wei;HU Chun(Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan Polytechnic University,Wuhan 430023,China;Anqi Yeast Co.,Ltd.,Yichang 443003,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]大宗粮油精深加工教育部重点实验室(武汉轻工大学),武汉430023 [2]安琪酵母股份有限公司,宜昌443003 [3]农产品加工与转化湖北省重点实验室(武汉轻工大学),武汉430023

出　　处：《食品安全质量检测学报》2023年第7期164-172,共9页Journal of Food Safety and Quality

基　　金：武汉轻工大学校立项目(2022Y12);农产品加工与转化湖北省重点实验室(武汉轻工大学)开放研究课题基金项目(03190001)。

摘　　要：目的研究卵磷脂(lecithin,LEC)添加对乳清分离蛋白(whey protein isolate,WPI)乳液的理化性质和乳液凝胶体系的微观结构、流变特性及其所负载β-胡萝卜素热稳定性的影响。方法以未添加LEC乳液为对照,测定添加不同浓度LEC(0.1%~0.5%)所制备WPI乳液的粒径、ζ-电位及乳液稳定性,并将上述乳液经酸诱导处理后制成乳液凝胶,分析其微观结构形态、流变特性及所负载β-胡萝卜素热稳定性的变化。结果LEC可通过降低蛋白质溶液的界面张力而使得其乳液的粒径、多分散系数(polydispersity,PDI)值降低,从而有效改善乳液的稳定性;同时LEC的加入显著提高了WPI-LEC乳液凝胶的表观黏度和黏弹性模量,表明有助于形成结构更加紧密的乳液凝胶体系,使得β-胡萝卜素在100℃加热10 h后保留率可达60%。结论通过添加LEC来提高WPI乳液的稳定性,可以有效改善其乳液凝胶的流变特性和微观结构,从而增强所负载β-胡萝卜素的稳定性。Objective To investigate the effect of lecithin(LEC)addition on the physicochemical properties of whey protein isolate(WPI)emulsions,and the microstructure,rheological properties of the emulsion gel system as well as the thermal stability of the loadedβ-carotene.Methods Without the addition of LEC emulsion as control,the particle size,ζ-potential and emulsion stability of WPI emulsions prepared by adding different concentrations(0.1%‒0.5%)of LEC were measured.Further,the emulsion gels were produced by acid-inducted treatment and the changes in microstructure morphology,rheological properties and thermal stability of the loadedβ-carotene were analyzed.Results The LEC could reduce the particle size and polydispersity(PDI)values of protein emulsions by reducing the interfacial tension of the protein solution,which facilitated the improvement of the stability of emulsions.Meanwhile the addition of LEC significantly increased the apparent viscosity and viscoelastic modulus of WPI-LEC emulsion gels,indicating that it contributed to the formation of a more compact emulsion gel system,resulting in a retention rate ofβ-carotene of 60%after heating at 100℃for 10 h.Conclusion The addition of LEC can facilitate the stability of WPI emulsions,which can effectively improve the rheological properties and microstructure of their emulsion gels,thus enhancing the stability of the loadedβ-carotene.

关 键 词：乳清分离蛋白 卵磷脂 乳液凝胶 流变特性 稳定性 

分 类 号：TS201.7[轻工技术与工程—食品科学]