葡萄籽油/大米水解蛋白复合乳液工艺优化及稳定性研究  

Studies on Process Optimization and Stability of Grape Seed Oil/Rice Hydrolyzed Protein Composite Emulsion

作　　者：段方宇 王越 张旭[1] 张莹 张浩[1] 赵玮[1] Duan Fangyu;Wang Yue;Zhang Xu;Zhang Ying;Zhang Hao;Zhao Wei(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118)

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118

出　　处：《中国食品学报》2023年第5期125-137,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(32072169)。

摘　　要：以葡萄籽油和大米水解蛋白为原料,制备水包油型乳液。选择大米水解蛋白质量分数、油相占比、pH值、高压均质时间、高压均质压力做单因素实验。在此基础上采用Box-Behnken试验设计,以乳液粒径及乳化稳定性为响应值做响应面分析试验,确定最优工艺参数是:大米水解蛋白质量分数2%,油相占比10%,pH 7,均质时间5 min,均质压力50 MPa,此时测定平均粒径为(0.894±0.013)μm,乳化稳定性为(18157.7±137)min。在上述最优工艺条件下,制备葡萄籽油/大米水解蛋白复合乳液,分别于储藏1,7,15,30 d,考察乳液粒径、乳化指数、乳液微观结构的变化,并对乳液的储藏稳定性进行评估。结果表明,该乳液为水包油型,油相于水相中分散均匀,储藏30 d内乳液外观无明显变化,乳液粒径随储藏时间的增加略有增大,乳化指数逐渐下降,总体稳定性较好。Oil-in-water emulsion was prepared from grape seed oil and rice hydrolyzed protein.The single factor test was carried out by selecting the addition amount of rice hydrolysate protein,oil phase proportion,pH value,high pressure homogenization time and high pressure homogenization pressure.On this basis,the Box-Behnken test design was adopted to carry out response surface analysis test with the emulsion particle size and emulsification stability as response values,and the optimal process parameters were determined as follows:The average grain size was(0.894±0.013)μm and emulsifying stability was(18157.7±137)min when the addition amount of rice hydrolyzed protein was 2%,oil phase proportion was 10%,pH value was 7,homogenization time was 5 min,homogenization pressure 50 MPa.Under these conditions,the composite emulsion of grape seed oil/rice hydrolyzed protein was prepared,and the changes of emulsion particle size,emulsification index and microstructure were investigated at 1,7,15 d and 30 d,respectively,to evaluate the storage stability of the emulsion.The results showed that the emulsion was oil-in-water type,and the oil phase was evenly dispersed in the water phase.The emulsion appearance did not change significantly within 30 days of storage.The emulsion particle size increased slightly with the increase of the storage time,and the emulsification index decreases gradually.

关 键 词：葡萄籽油 大米水解蛋白 乳液 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]