热处理对金枪鱼蛋白乳液稳定性的影响  

Effect of Heat Treatment on the Stability of the Tuna Protein Emulsion

作　　者：高飞 余海霞 张小军 王晋[1] GAO Fei;YU Haixia;ZHANG Xiaojun;WANG Jin(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;Ocean Research Center of Zhoushan,Zhejiang University,Zhoushan 316021,China;Zhejiang Marine Fisheries Research Institute,Zhoushan 316021,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]浙江大学舟山海洋研究中心,浙江舟山316021 [3]浙江省海洋水产研究所,浙江舟山316021

出　　处：《食品工业科技》2024年第11期86-92,共7页Science and Technology of Food Industry

基　　金：舟山市科技计划项目(2023C03006)。

摘　　要：热处理是影响蛋白乳液稳定性的重要因素,本文研究了不同热处理温度(30、50、70、80、90℃,30 min)对金枪鱼蛋白乳液理化性能的影响。结果表明,与未进行热处理的样品相比,经过热处理的蛋白乳液乳化性能发生显著变化(P<0.05)。随着热处理温度的上升,金枪鱼蛋白乳液的表面疏水性、黏度、Zeta电位、乳化活性和乳化稳定性均呈现先增大再减小的趋势。加热温度在30~70℃范围内,蛋白二级结构展开,疏水性基团暴露,乳液黏度增大,液滴粒径减小,乳液稳定性增加;加热温度超过70℃后,蛋白分子重新聚集,与油滴结合的氨基酸残基重新进入蛋白质内部,液滴出现絮凝现象,乳液也变得不稳定。SDS-PAGE图谱显示70℃热处理30 min能够提升油-水界面蛋白质吸附量,液滴分布均匀,粒径达到最小值102.6 nm,黏度达到最大为43.87 Pa·s,贮藏28 d后没有出现乳析现象,乳液状态最稳定。综上,适当的热处理能提升金枪鱼蛋白乳液的稳定性。Heat treatment is an important factor affecting the stability of the protein emulsion.This paper investigated the effects of different heat treatment temperature(30,50,70,80 and 90℃,30 min)on the physicochemical properties of tuna protein emulsion.The results showed that the emulsifying property of the heat-treated protein emulsion changed significantly compared with those without heat treatment(P<0.05).Surface hydrophobicity,viscosity,Zeta-potential,emulsifying activity and emulsion stability of tuna protein emulsion increased first and then decreased with the rise of heat treatment temperature.Within 30~70℃of heating,protein secondary structure unfolded,hydrophobic groups exposed,the viscosity of emulsion increased,the particle size of the droplet decreased and the stability of the emulsion increased.After the heating temperature exceeded 70℃,the protein molecules reassembled,the amino acid residues bound to the oil droplets reentered the protein interior,the droplets appeared flocculation and the emulsion became unstable.The results of SDS-PAGE illustrated that the amount of protein adsorption at the oil-water interface increased,the droplet distribution was uniform,the particle size reached the minimum value of 102.6 nm,the viscosity reached the maximum of 43.87 Pa·s at 70℃for 30 min.There was no stratification in the emulsion after 28-days of storage and the emulsion had the best stability at this temperature.To sum up,appropriate heat treatment could improve the stability of the tuna protein emulsion.

关 键 词：金枪鱼蛋白 热处理 乳液 温度 稳定性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]