加热-超声-pH偏移联合改性大豆球蛋白纳米颗粒的制备及稳定性研究  

Studies on Preparation and Stability of SG Nanoparticles Modified by Heating-Ultrasound-pH Shifting

作　　者：李春强 刘俊 赵虹霏 谢文茹 邵俊花 张铭芸 Li Chunqiang;Liu Jun;Zhao Hongfei;Xie Wenru;Shao Junhua;Zhang Mingyun(College of Food Science,Shenyang Agricultural University,Shenyang 110866)

机构地区：[1]沈阳农业大学食品学院,沈阳110866

出　　处：《中国食品学报》2023年第10期178-194,共17页Journal of Chinese Institute Of Food Science and Technology

基　　金：辽宁省教育厅科学研究经费项目(LSNQN202011);辽宁省科学技术计划项目创新能力提升联合基金项目(2021-NLTS-11-02)。

摘　　要：通过加热、超声、pH偏移联合改性大豆球蛋白(SG),制备稳定性良好且适于作为Pickering乳液乳化剂的纳米颗粒。通过单因素实验和响应面试验确定最佳改性顺序、加热时间(5~30 min)、超声振幅(0~70%)及超声时间(0~12 min),结果表明,当改性顺序为加热-超声-pH偏移,95℃加热20 min 19 s,43%振幅超声5 min 17 s(750 W,20 kHz),pH 12处理1 h时,SG纳米颗粒的粒径和Zeta-电位最小,贮藏(4℃)稳定性最强,表面疏水性高达3516.16。随着离子强度从0 mol/L升至0.6 mol/L,粒径显著增大(P<0.05),电位绝对值和溶解度显著降低(P<0.05),0 mol/L和0.6 mol/L样品能够在4℃稳定12 d。随着加热温度从100℃升至150℃,粒径显著增大(P<0.05),电位绝对值和溶解度呈先升高后降低的趋势,130~150℃样品在4℃稳定5 d。pH 2~10对颗粒稳定性影响较复杂,虽然pH 10样品的粒径最小、电位和溶解度最高,但pH 2样品在4℃贮藏时间最长,达20 d。SG纳米颗粒能够经受-80℃冻融循环1次。本探究为Pickering乳液乳化剂的开发及在食品中的应用提供理论参考。Nanoparticles with good stability and suitable as Pickering emulsion emulsifier were prepared by the modification of soybean glycinin(SG)with the combined treatment of heating,ultrasonic and pH shifting.The optimal modification order,heating time(5-30 min),ultrasonic amplitude(0-70%)and ultrasonic time(0-12 min)were determined by single factor and response surface methodology.The results showed that the optimal conditions for modification were heating at 95℃ for 20 min 19 s,ultrasonic at 43% amplitude for 5min 17s(750 W,20 kHz)and pH treatment at 12 for 1 h with the best modified order of heating-ultrasonic-pH shifting.Under the optimal conditions of modification,the particle size and Zeta-potential of SG nanoparticles were the smallest and the storage stability(4℃)was the best.Meanwhile,the surface hydrophobicity was the highest,up to 3516.16.As the ionic strength increased from 0 mol/L to 0.6 mol/L,the particle size increased significantly(P<0.05),while the absolute value of Zeta-potential and solubility decreased significantly(P<0.05).The samples at 0 mol/L and 0.6 mol/L were stable at 4℃ for 12 d.With the heating temperature increased from 100℃ to 150℃,the particle size increased significantly(P<0.05)while the absolute value of Zeta-potential and solubility showed a trend of increasing first and then decreasing.The samples heated at 130-150℃ were stable at 4℃ for 5 d.The pH(2-10)had a complex effect on the particle stability.Although the particle size of the sample at pH 10 was the smallest and the potential and solubility were the highest,the storage time(4℃)of the sample at pH 2 was the longest,up to 20 d.The SG nanoparticles can withstand one freeze-thaw cycle at-80℃.This study provides a theoretical basis for the development of emulsifiers for Pickering emulsion and its application in food.

关 键 词：大豆球蛋白 纳米颗粒 Pickering乳液 蛋白改性 稳定性 

分 类 号：TS201.21[轻工技术与工程—食品科学]