大豆分离蛋白-蔗糖酯对不同油脂制备的乳液稳定性的影响  

Effect of Soy Protein Isolate-Sucrose Ester on the Stability of Emulsion Prepared by Different Oil

作　　者：徐亦青 詹伟 牛军 王冶 卞丹 XU Yiqing;ZHAN Wei;NIU Jun;WANG Ye;BIAN Dan(Charoen Pokphand Food Research and Development Co.,Ltd.,Cixi 315300,China)

机构地区：[1]正大食品研发有限公司,浙江慈溪315300

出　　处：《食品工业科技》2024年第8期110-118,共9页Science and Technology of Food Industry

摘　　要：为探究复合乳化剂对不同油脂乳化效果的影响,以大豆分离蛋白(SPI)和蔗糖酯(SE)为复合乳化剂,猪油(LA)、大豆油(SO)、亚麻籽油(LO)、鱼油(FO)为油相制备乳液。通过测定乳液的乳化活性、结构特性、热特性、稳定性等指标,研究了不同油相制备的乳液之间稳定性的差异。结果表明,四种乳液中乳液_(LA)有最高的乳化活性和乳液稳定性(27.374 m_2/g,361.243 min),且其乳液液滴平均粒径(D)最小(8.411±0.670μm)。微观结构结果显示,四种乳液颗粒的均匀性为乳液_(LA)>乳液_(SO)>乳液_(LO)>乳液_(FO)。DSC结果表明,乳液_(LA)熔融时需要最多的能量(ΔH=-57.67±1.28 J/g),而乳液_(FO)的焓值仅为-10.18±0.10 J/g。储藏及氧化稳定性的结果表明,乳液_(LA)的稳定性最佳。油脂中不饱和脂肪酸的差异会影响SPI-SE对乳液的稳定效果,油相的不饱和脂肪酸比例越大、不饱和程度越高,乳液稳定性越差。该结果可丰富SPI-SE在油脂乳化上的研究,为油脂的乳化应用提供一定的参考依据。In order to explore the effect of compound emulsifiers on the emulsification of different oils,soybean protein isolate(SPI)and sucrose ester(SE)were used as composite emulsifier,and lard(LA),soybean oil(SO),linseed oil(LO),fish oil(FO)as oil phase to prepare the emulsions(E).The stability differences of emulsions prepared with various oil phases were studied by measuring the emulsifying activity,structure properties,thermal characteristics and emulsifying stability.The results showed that the emulsifying activity index of ELA was the highest(27.374 m2/g,361.243 min)among the four emulsions,and its average droplet size(D)was the smallest(8.411±0.670μm).Microstructure images revealed that the particle uniformity was followed by ELA>ESO>ELO>EFO.DSC results showed that ELA took the most melting energy(ΔH=-57.67±1.28 J/g),while the enthalpy of EFO was only-10.18±0.10 J/g.The data of storage and oxidation stability displayed that ELA was the most stable.The difference of unsaturated fatty acid in oil affected the stability of emulsion,the larger the proportion of unsaturated fatty acid and the higher the degree of unsaturation in oil phase,accounting for the worse the stability of emulsion.These results could enrich the research of SPI-SE in oil emulsification,and will benefit development of application on oil emulsification.

关 键 词：大豆分离蛋白 蔗糖酯 油脂 结构特性 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]