超声强化豌豆蛋白-高酯果胶复合物乳液稳定性研究  

Emulsion stabilization of pea protein-high methoxyl pectin complexes after ultrasound enhancement

作　　者：唐艺华 马开元 孙晓洋 张丽芬[1] 陈复生[1] TANG Yihua;MA Kaiyuan;SUN Xiaoyang;ZHANG Lifen;CHEN Fusheng(School of Food Science and Technology,Henan University of Technology,Zhengzhou,Henan 450001,China;School of Food and Bioengineering,Henan University of Animal Husbandry and Economy,Zhengzhou,Henan 450046,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南牧业经济学院食品与生物工程学院,河南郑州450046

出　　处：《西北农林科技大学学报（自然科学版）》2024年第10期136-144,共9页Journal of Northwest A&F University(Natural Science Edition)

基　　金：河南省自然科学基金项目(222300420424);河南省高等学校重点科研计划项目(23B550007);国家自然科学基金区域联合基金项目(U21A20270);河南省青年骨干教师培养计划项目(2020GGJS083)。

摘　　要：【目的】探讨超声对豌豆蛋白-高酯果胶复合物乳液稳定性的影响,为豌豆蛋白的开发利用提供参考。【方法】以豌豆蛋白(pea protein,PP)、高酯果胶(high methoxyl pectin,HMP)、超声豌豆蛋白(PP-US)和超声高酯果胶(HMP-US)制备的乳液为对照,比较豌豆蛋白-高酯果胶复合物(PP-HMP)和超声豌豆蛋白-高酯果胶复合物(PP-HMP-US)制备的乳液在储藏过程中粒径、Zeta-电位、微观结构、表观黏度和乳析指数的变化,结合复合物的油-水界面行为,阐明PP-HMP-US复合物的界面行为与其乳液稳定性的关系。【结果】与豌豆蛋白(PP)和超声豌豆蛋白(PP-US)乳液相比,豌豆蛋白-高酯果胶复合物(PP-HMP)和超声豌豆蛋白-高酯果胶复合物(PP-HMP-US)乳液的粒径和剪切稀化程度较小,Zeta-电位绝对值较大,储藏过程中液滴分布均匀且未出现乳析现象。与豌豆蛋白-高酯果胶复合物(PP-HMP)乳液相比,超声豌豆蛋白-高酯果胶复合物(PP-HMP-US)乳液的粒径和表观黏度进一步减小,储藏过程中乳液更为稳定。油-水界面行为研究结果表明,超声可以促进豌豆蛋白与高酯果胶结合,减小豌豆蛋白-高酯果胶复合物(PP-HMP)的接触角,且降低复合物界面张力的能力显著提高,更有利于PP-HMP-US乳液的稳定。【结论】超声可以减小豌豆蛋白-高酯果胶复合物(PP-HMP)的接触角,改善其油-水界面行为及乳液的理化特性,进而提高PP-HMP-US乳液的稳定性。【Objective】This study explored the effect of ultrasound on the stabilization of pea protein(PP)-high methoxyl pectin(HMP)complexes based emulsions to provide references for the development and utilization of pea protein.【Method】PP,HMP,PP-US and HMP-US were used as controls.Particle size,Zeta-potential,microstructure,apparent viscosity and creaming index of PP-HMP and PP-HMP-US based emulsions during storage were investigated.The oil-water interfacial behaviors of complexes were also studied to elucidate the relationship between interfacial behaviors and emulsion stability.【Result】Compared to PP and PP-US based emulsions,PP-HMP and PP-HMP-US based emulsions had smaller particle size and shear thinning rate,but had larger absolute value of Zeta-potential.The droplets of emulsions were uniformly distributed without creaming phenomenon during storage.Compared to PP-HMP based emulsions,particle size and apparent viscosity of PP-HMP-US based emulsions decreased,indicating that the emulsion was more stable during storage.According to the oil-water interfacial behaviors,ultrasound promoted the combination of PP and HMP,reduced the contact angle of PP-HMP complexes,and significantly improved the ability to reduce the interfacial tension of PP-HMP,which were conducive to emulsion stabilization.【Conclusion】Ultrasound improved the stability of PP-HMP-US based emulsions by reducing the contact angle of PP-HMP complexes and enhancing the oil-water interfacial behaviors of complexes and physico-chemical properties of PP-HMP-US based emulsions.

关 键 词：豌豆蛋白 高酯果胶 乳液稳定性 蛋白质加工 

分 类 号：TS201.21[轻工技术与工程—食品科学]