大豆分离蛋白制备南极磷虾油水包油乳液的作用  

Effect of soybean protein isolate on the preparationof Antarctic krill oil-in-water emulsion

作　　者：吕璐 王紫阳 刘玉佳 LYU Lu;WANG Ziyang;LIU Yujia(School of Biological Engineering,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034

出　　处：《大连工业大学学报》2024年第2期102-107,共6页Journal of Dalian Polytechnic University

基　　金：辽宁省教育厅科学研究经费项目(面上项目)(LJKZ0522)。

摘　　要：以不同质量浓度大豆分离蛋白(SPI)为乳化剂,利用高速均质和超声波破碎两步法制备了SPI-南极磷虾油水包油乳液,研究了大豆分离蛋白作为乳化剂的作用。结果表明,当SPI质量浓度从2 mg/mL增加到16 mg/mL时,蛋白溶液的界面张力从50.1 mN/m减小到42.8 mN/m,乳化稳定性从95.3%增加到98.4%,发泡稳定性从70.8%显著降低到41%,粒径范围127.3~146.3 nm,界面蛋白吸附量从47%增加到74%,共聚焦和表观观察发现所有样品分布均匀且稳定。在储存期间,吐温20乳液过氧化值从初始的0.555 mmol/kg上升到1.938 mmol/kg,蛋白质量浓度4 mg/mL的SPI乳液过氧化值从初始的0.665 mmol/kg上升到1.170 mmol/kg,表明SPI具有抑制氧化作用的能力。蛋白质量浓度为4 mg/mL的SPI乳液在40、50、60℃的货架期分别为31.4、30.2和29.2 d。The soy protein isolate (SPI) oil-in-water lotion of Antarctic krill was prepared by high-speed homogenization and ultrasonic crushing with different concentrations of SPI as emulsifier. The effect of SPI as emulsifier was studied. The results showed that when the SPI concentration increased from 2 to 16 mg/mL, the interfacial tension of the protein solution decreased from 50.1 to 42.8 mN/m, while the emulsification stability increased from 95.3% to 98.4%, and the foaming stability significantly decreased from 70.8% to 41%. The particle size range was from 127.3 to 146.3 nm , and the interfacial protein adsorption increased from 47% to 74%. Confocal and epigenetic results showed that all samples were evenly distributed and stable. During storage, the peroxide value of Tween 20 lotion increased from 0.555 to 1.935 mmol/kg, while SPI lotion and Tween 20 lotion with 4 mg/mL protein increased from 0.665 to 1.170 mmol/kg. The shelf life of SPI lotion with 4 mg/mL protein at 40, 50 and 60 ℃ were 31.4, 30.2 and 29.2 d, respectively.

关 键 词：大豆分离蛋白 南极磷虾油 水包油乳液 

分 类 号：TS222[轻工技术与工程—粮食、油脂及植物蛋白工程]