界面蛋白对水酶法提取植物油脂过程中乳状液稳定性影响的研究进展  

Research Progress on the Effect of Interfacial Proteins on the Stability of Emulsion during Aqueous Enzymatic Oil Extraction

作　　者：李天赐 陈毅保 刘昆仑[1] 陈复生[1] 杨趁仙[1] 段晓杰 朱婷伟[1] LI Tianci;CHEN Yibao;LIU Kunlun;CHEN Fusheng;YANG Chenxian;DUAN Xiaojie;ZHU Tingwei(College of Food Science and Engineering,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：《食品科学》2023年第17期188-195,共8页Food Science

基　　金：国家自然科学基金区域创新发展联合基金项目(U21A20270);国家自然科学基金青年科学基金项目(32202079);河南省重点研发与推广专项(科技攻关)(222102110112);河南工业大学创新基金支持计划专项资助(2021ZKCJ03);河南工业大学博士基金项目(2019BS029)。

摘　　要：水酶法提取植物油脂的过程中极易形成稳定的乳状液,乳状液的形成极大限制了油脂的提取。由界面蛋白、磷脂和碳水化合物所形成界面膜的结构和性质会影响乳状液的稳定性,而界面蛋白是组成界面膜的主要成分之一,其在界面膜上的数量、结构和性质对乳状液的性质和稳定性有显著影响,对乳状液进行破乳是提高油脂含量的关键。本文简要介绍乳状液的主要组成成分、性质及其影响因素,重点综述界面蛋白浓度、结构和性质对乳状液稳定性的影响,并从界面蛋白变化角度总结乳状液破乳机理,以期为后期水酶法提取植物油脂过程中乳状液的破乳研究提供理论参考。During the aqueous enzymatic extraction of vegetable oils,a stable emulsion is often formed,which greatly limits the extraction of oil.The structure and properties of the interfacial membrane formed by interfacial proteins,phospholipids and carbohydrates affect the stability of the emulsion.Interfacial proteins are one of the most important components of the interfacial membrane,and their quantity,structure and properties have a significant impact on the properties and stability of the emulsion,and demulsification of the emulsion is the key to increasing the oil content.This article briefly introduces the major components,properties and influential factors of the emulsion,reviews the effects of interfacial protein concentration,structure and properties on the stability of the emulsion,and summarizes the demulsification mechanism of the emulsion from the perspective of changes in interfacial proteins,in order to provide a theoretical reference for future research on the demulsification of the emulsion during the aqueous enzymatic extraction of plant oils.

关 键 词：界面蛋白 水酶法提取 乳状液 稳定性 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]