3种微藻中提取蛋白质的乳化特性  

Emulsifying Properties of Proteins Extracted from Three Microalgal Species

作　　者：赵燕 余慧琳 邱阳 李泓浩 夏胜瑶 朱加进[1] Zhao Yan;Yu Huilin;Qiu Yang;Li Honghao;Xia Shengyao;Zhu Jiajin(Institute of Food Science,School of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058)

机构地区：[1]浙江大学生物系统工程与食品科学学院、食品生物科学技术研究所,杭州310058

出　　处：《中国食品学报》2024年第8期40-52,共13页Journal of Chinese Institute Of Food Science and Technology

摘　　要：从钝顶螺旋藻(SPP)、小球藻(CPP)和拟微绿球藻(NOP)中分离到3种微藻蛋白,研究pH值(1,3,5,7,9)对其乳化能力和界面性质的影响,比较并评价用SPP、CPP、NOP稳定的DHA藻油乳液的稳定性、流变学特性和形貌结构。结果表明,SPP、CPP、NOP在等电点(pH=3)附近表现出最小的溶解度、乳化活性、乳化稳定性和最大的表面疏水性,NOP和SPP比CPP具有更高的溶解度和乳化稳定性,NOP和CPP具有更好的乳化活性,尤其是NOP。以pH值为7的微藻蛋白溶液为连续相,以油相比例为10%的DHA藻油为分散相,经超声乳化制备成纳米乳液,由显微图像和SEM图像可观察到明显的水包油结构,通过XRD和FTIR证实DHA藻油在3种微藻蛋白中实现成功包埋,DSC和TGA结果证明其热稳定性良好。其中NOP稳定的乳液平均粒径最小,分散最均匀,并且体系的流变特性、表观黏度和贮藏稳定性明显优于CPP和SPP,具备作为优质植物蛋白乳化剂的应用潜力。The three microalgal proteins-Spirulina platensis protein(SPP),Chlorella pyrenoidosa protein(CPP),and Nannochloropsis oculata protein(NOP)were isolated,and their emulsifying properties and interfacial characteristics were examined across pH values of 1,3,5,7,and 9.Emphasis was placed on comparing and evaluating the stability,rheology,and morphology of DHA algal oil emulsions that were stabilized by SPP,CPP,and NOP.Results indicated that near their respective isoelectric points(pH 3),minimal solubility,emulsifying activity,emulsion stability,and maximal hydrophobicity were exhibited by SPP,CPP,and NOP.Higher solubility and emulsion stability were shown by NOP and SPP compared to CPP,whereas superior emulsifying activity,especially for NOP,was exhibited by NOP and CPP.Nanoemulsions were prepared by sonication,using pH 7 microalgal protein solutions as the continuous phase and 10%DHA algal oil as the dispersed phase,revealing a distinct water-in-oil structure observed via microscopic and SEM imaging.Successful encapsulation of DHA algal oil within all three microalgal proteins was confirmed by XRD and FTIR,with DSC and TGA results demonstrating good thermal stability.Among them,NOP-stabilized emulsions exhibited the smallest average particle size,most uniform dispersion,superior rheological properties,apparent viscosity,and storage stability compared to CPP and SPP,indicating potential applications as high-quality plant protein emulsifiers.

关 键 词：微藻蛋白 DHA藻油 乳化性质 

分 类 号：TS201.21[轻工技术与工程—食品科学]