高强度超声辅助乳化对金鲳鱼蛋白-茶皂苷复合乳液性质的影响  

Effect of high intensity ultrasound-assisted emulsification on properties of golden pompano protein-tea saponins composite emulsion

作　　者：宿华林 吴迪 孙爽 徐玉 赵琪 吴汶飞 胡蒋宁 SU Hualin;WU Di;SUN Shuang;XU Yu;ZHAO Qi;WU Wenfei;HU Jiangning(National Engineering Research Center of Seafood,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning,China)

机构地区：[1]大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁大连116034

出　　处：《中国油脂》2024年第1期35-42,共8页China Oils and Fats

基　　金：国家自然科学基金面上项目(32172208)。

摘　　要：为提升金鲳鱼蛋白乳液的稳定性,改善金鲳鱼蛋白的功能特性,以金鲳鱼蛋白-茶皂苷复合物为乳化剂、大豆油为油相,采用高强度超声(HIUS)辅助乳化制备金鲳鱼蛋白-茶皂苷复合乳液,测定超声处理前后不同乳化剂与油相比例的金鲳鱼蛋白-茶皂苷复合乳液的乳化性、粒径分布、Zeta-电位、流变性、微观形态及贮藏稳定性。结果表明:与未超声处理金鲳鱼蛋白-茶皂苷复合乳液相比,超声处理后乳液的乳化活性指数和乳化稳定性指数总体增高,粒径减小,Zeta-电位的绝对值增加,流动指数升高,黏度系数降低,乳液液滴分布更均匀,乳液液滴更小,贮藏稳定性较好。综上,HIUS处理有助于改善金鲳鱼蛋白-茶皂苷的乳化性能。In order to improve the stability of the golden pompano protein emulsion and improve the functional properties of golden pompano protein,golden pompano protein-tea saponins composite emulsion was prepared by high intensity ultrasound(HIUS)-assisted emulsification with golden pampano protein-tea saponins complex as emulsifier,soybean oil as oil phase,the emulsifying properties,particle size distribution,Zeta-potential,rheological properties,microscopic morphology and storage stability of golden pompano protein-tea saponins composite emulsion with different emulsifier-oil ratio before and after ultrasonic treatment were measured.The results showed that compared with emulsion without ultrasonic treatment,the emulsifying activity index and emulsifying stability index of the golden pompano protein-tea saponins composite emulsion after HIUS treatment increased in general,the particle size decreased,the absolute value of Zeta-potential increased,flow index increased,and viscosity coefficient decreased.The distribution of emulsion drops was more uniform,the emulsion drops were smaller,and the storage stability was better.In summary,HIUS treatment is helpful to improve the emulsifying properties of golden pompano protein-tea saponins.

关 键 词：高强度超声 金鲳鱼蛋白 乳液 稳定性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程] TS201.7[轻工技术与工程—食品科学与工程]