离子强度对乳清蛋白-透明质酸乳液凝胶结构和流变性能的影响  

Effect of ionic strength on the structure and rheological properties of whey protein-hyaluronic acid emulsion gel

作　　者：王慧勇[1] 赵晓 WANG Huiyong;ZHAO Xiao(Qingdao Vocational and Technical College of Hotel Management,Qingdao 266100,China;College of Equipment Management and Support,Engineering University of People's Armed Police,Xi'an 710078,China)

机构地区：[1]青岛酒店管理职业技术学院,山东青岛266100 [2]武警工程大学装备管理与保障学院,西安710086

出　　处：《中国乳品工业》2024年第7期35-41,共7页China Dairy Industry

摘　　要：文章旨在探究不同浓度Na^(+)、Ca^(2+)对于乳清分离蛋白-透明质酸乳液凝胶结构和流变性能的影响。制备乳清分离蛋白-透明质酸复合物溶液,向其中分别加入不同浓度(25、50、100、200 mmol/L)的NaCl、CaCl2制成乳液凝胶;利用粒径电位、内源荧光测定溶液性质。通过测定乳液凝胶质构、持水性、流变性,激光共聚焦显微镜观察乳液凝胶网络结构。结果表明,加入离子使乳液凝胶具有更好的质构、流变性能、持水性和更均匀更紧凑的网络结构,提高了乳液凝胶稳定性。Na^(+)浓度为50 mmol/L时,溶液电位绝对值最高,凝胶质构、流变性能、持水性较好,此时乳液凝胶有良好的网络结构。Ca^(2+)浓度为50 mmol/L时,乳液凝胶质构性能最好、保水能力最强,有良好的乳液凝胶网络结构。为乳清蛋白基乳液凝胶的凝胶特性调控提供了技术支撑。The aim of this study was to investigate the effects of Na^(+)and Ca^(2+)at different concentrations on the gel structure and rheological properties of whey protein isolate-hyaluronic acid emulsion gels.In this experiment,sodium chloride and calcium chloride were added to the solution to make the emulsion gels.Particle size potential and endogenous fluorescence were used to determine the properties of the solution.The texture,water retention,and rheological properties of the emulsion gel were determined.The emulsion gel network structure was observed by confocal laser microscope.The experiment result showed that the addition of ions makes the emulsion gel have better texture properties,water-holding capacity,uniform and compact network structure,and improve the gel stability.When the concentration of Na^(+)is 50 mmol/L,the absolute value of solution potential is the highest,and the emulsion gels has the best structural properties,rheological properties and water-holding capacity.At this time,the emulsion gels has a good network structure.The experimental results showed that the addition of Ca^(2+)improved the texture properties and water-holding ability of the emulsion gels,resulting in a more uniform and compact network structure and enhanced gel stability.The experiment will provide the technology for the development of whey protein-based emulsion gel.

关 键 词：乳清分离蛋白 透明质酸 离子强度 乳液凝胶 

分 类 号：TS252.9[轻工技术与工程—农产品加工及贮藏工程]