超声构建花生分离蛋白-果胶复合乳液及其稳定性研究  

Ultrasound construction of peanut isolate protein-pectin composite emulsion and the study of its stability

作　　者：李滢溪 陈复生[1] 张丽芬[1] 赖少娟[1] LI Yingxi;CHEN Fusheng;ZHANG Lifen;LAI Shaojuan(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品与发酵工业》2023年第11期191-198,共8页Food and Fermentation Industries

基　　金：国家自然科学基金区域创新发展联合基金项目(U21A20270);河南省自然科学基金项目(222300420424);河南省青年骨干教师培养计划项目(2020GGJS083)。

摘　　要：为构建稳定花生蛋白-多糖乳液并了解其稳定机制,以花生分离蛋白(peanut protein isolate,PPI)-高甲氧基果胶(high methoxy pectin,HMP)的不同静电复合状态为切入点,分别研究了超声参量对PPI-HMP混合体系乳化活性和稳定性,复合乳液的粒径、电位、微观结构及储藏稳定性的影响。浊度和最大散射光强I 90结果表明,pH 5.0、7.0和9.0时,PPI-HMP混合物分别呈可溶性复合、无相互作用和共溶状态。3种pH下,超声的引入均显著提高了PPI-HMP混合体系的乳化活性和稳定性,降低了复合乳液均径;超声制备PPI-HMP复合乳液的最适时间分别为4、8、10 min,功率密度均为6.0 W/cm 3。复合乳液的微观结构结果表明,pH 5.0时超声促进PPI-HMP复合物的形成及界面分布维持乳液稳定,而pH 7.0和9.0时则通过破坏生物大分子自聚集体、促进二者在体系中的分布维持稳定。储藏研究结果显示,超声可显著提高复合乳液的长期稳定性。研究结果为构建不同pH环境下稳定的PPI-HMP复合乳液提供参考,但对于吸附过程中PPI结构的具体变化仍需深入探究。To construct stable peanut protein-polysaccharide emulsions and explore the stabilization mechanism,the different electrostatic complex states of peanut protein isolate(PPI)-high methoxy pectin(HMP)were firstly determined,and the following research was carried out on this basis.Then the effects of ultrasound parameters on the emulsification activity and stability of the PPI-HMP mixture systems,the average particle size,zeta-potential,microstructure,and storage stability of the PPI-HMP composite emulsions were investigated.The results of turbidity and maximum scattered light intensity I 90 indicated that the PPI-HMP mixtures were in soluble complex,no-interaction,and co-soluble states under pH 5.0,7.0,and 9.0,respectively.At the three pH,the introduction of ultrasound significantly improved the emulsification activity and stability of PPI-HMP mixture systems and decreased the average diameter of the emulsion droplet.At pH 5.0,7.0,and 9.0,the most stable composite emulsions with a smaller average diameter were obtained after treatment at 6.0 W/cm 3 for 4,8,and 10 min,respectively.The microstructure of the composite emulsion showed that under pH 5.0,ultrasound enhanced the stability of the emulsion by facilitating the formation and the interfacial distribution of PPI-HMP complexes,while at pH 7.0 and 9.0,ultrasound disrupted the self-aggregation of biomacromolecules and promoted the distribution of PPI and HMP in the system.The microscopic image after storing for 30 days proved that ultrasound could significantly improve the long-term stability of composite emulsions.The above results can provide a reference for the construction of stable PPI-HMP composite emulsions under different pH environments,but the structural changes of PPI during the adsorption process still need to be further explored.

关 键 词：花生分离蛋白 果胶 超声 复合乳液 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]