不同聚合度菊粉对乳清蛋白基乳液结构和氧化稳定性的影响  

Effect of inulin with different degrees of polymerization on oxidation stability of whey isolate protein emulsion

作　　者：陈嘉豪 周文昊 刘刚 张海枝 秦新光 CHEN Jiahao;ZHOU Wenhao;LIU Gang;ZHANG Haizhi;QIN Xinguang(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430000,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430000

出　　处：《食品与发酵工业》2024年第7期157-165,共9页Food and Fermentation Industries

基　　金：湖北省高等学校优秀中青年科技创新团队计划项目(T2022023)。

摘　　要：该文探究了不同聚合度下不同浓度菊粉对乳清分离蛋白(whey isolate protein,WPI)乳化体系的结构稳定性和氧化稳定性机制。通过连续相Zeta电位、内源荧光光谱;Mastersizer 3000型激光粒度仪、激光共聚焦等设备对WPI乳液的平均粒径、乳化性质、界面蛋白吸附率、微观结构以及氧化稳定性等进行表征,研究不同质量分数(0%、2%、4%、6%、8%)的短链菊粉、中链菊粉对WPI乳液结构稳定性以及氧化稳定性的影响。实验结果表明,随着菊粉质量分数的增大,乳液的平均粒径呈上升趋势。界面吸附蛋白、乳化活性指数(emulsifying activity index,EAI)和乳剂稳定性指数(emulsion stability index,ESI)呈现减小的趋势。乳液初级氧化产物值、次级氧化产物呈现增大趋势,质量分数为2%中链菊粉乳液在15 d内表现出良好的氧化稳定性。低浓度菊粉(质量分数为2%)表现出最小的粒径以及更高的EAI和ESI,较单独使用WPI乳液增加了9.59%以及8.55%。In this paper,the mechanism of structural stability and oxidative stability of whey isolate protein(WPI)emulsification system with different concentrations of inulin at different degrees of polymerization was investigated by continuous phase zeta potential,and intrinsic fluorescence spectra.The average particle size,emulsifying properties,interfacial protein adsorption rate,microstructure,and emulsifying activity index of WPI emulsion were characterized,and the effects of different concentrations(0%,2%,4%,6%,and 8%,mass fraction)of short chain inulin and medium chain inulin on the structure and oxidative stability of WPI emulsion were studied.Results showed that,with the increase of inulin concentration,the average particle size of the emulsion increased,and the interfacial adsorption protein,emulsifying activity index(EAI),and emulsion stability index(ESI)showed a decreasing trend.The primary oxidation product value and secondary oxidation product of the emulsion increased,and the 2%of inulin emulsion showed good oxidation stability within 15 days.When the mass fraction of inulin was 2%,the minimum particle size and higher EAI and ESI were observed,which were 9.59%and 8.55%higher than that of the WPI emulsion.

关 键 词：饮料 乳液 氧化稳定性 乳化能力 贮藏稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]