精氨酸/低酯果胶对乳液热稳定性的影响  

Effect of arginine/low-methoxyl pectin on thermal stability of emulsion

作　　者：郑雅丹 盛媛媛 陈慧[2] 杨鹏 丁玉庭[2] ZHENG Yadan;SHENG Yuanyuan;CHEN Hui;YANG Peng;DING Yuting(Hangzhou Hengmei Food Technology Co.,Ltd.,Hangzhou 311100,China;College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China)

机构地区：[1]杭州衡美食品科技有限公司,浙江杭州311100 [2]浙江工业大学食品科学与工程学院,浙江杭州310014

出　　处：《浙江工业大学学报》2024年第4期409-415,共7页Journal of Zhejiang University of Technology

基　　金：浙江省自然科学基金资助项目(32172242)。

摘　　要：针对油脂蛋白多糖多重乳液体系在热力杀菌过程中因发生乳清蛋白变性团聚而引起的乳液不稳定现象,通过精氨酸(Arg)和低酯果胶(LMP)对蛋白胶束表面电荷和胶束结构的修饰作用,形成相应的精氨酸乳清蛋白复合物(Arg-whey protein complex,AWPC)和精氨酸乳清蛋白低酯果胶复合物(Arg-whey protein-low methoxyl pectin complex,AWPPC)。研究结果表明:通过Arg复合修饰、热力杀菌(121℃,15 min)后油脂蛋白多糖多重乳液体系的平均粒径减小39.1%,Zeta电位绝对值增加17.6%,乳化活性指数(EAI)提高18.7%,冻融和杀菌处理的冷热稳定性显著提高。当Arg和LMP的最佳质量比为0.15∶0.70时,AWPPC溶液的EAI达到最大值6.10 m 2/g。In this study,we investigated the destabilization of the emulsion caused by whey protein denaturation and aggregation in multiple emulsion systems,specially focusing on oil-protein-polysaccharide combinations during the thermal sterilization process.To mitigate this destabilization,we explored the manipulation of the surface charge of protein micelles using arginine(Arg)and low-methoxyl pectin(LMP).We aimed to modify the micelle structure to create two distinct complexes:the Arg-whey protein complex(AWPC)and the Arg-whey protein-LMP complex(AWPPC).The results showed that after composite modification with Arg and subsequent heat sterilization(121℃for 15 min),the average particle size of the oil-protein-polysaccharide multiple emulsion system decreased by 39.1%.Additionally,the absolute value of Zeta potential increased by 17.6%,and the emulsifying activity index(EAI)saw a notable increased of 18.7%.Furthermore,the cold and heat stability,including resistance to freeze-thaw cycles and sterilization treatments,exhibited significant improvement.Furthermore,we identified an optimal ratio of Arg and LMP was 0.15∶0.70.At this ratio,the EAI of AWPPC solution peaked at 6.10 m 2/g.

关 键 词：乳清浓缩蛋白 低酯果胶 精氨酸 乳液 稳定性 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]