植物蛋白内禀性质对充气乳液稳定性的影响研究  

Impacts of Inherent Properties of Plant Proteins on Stabilities of Aerated Emulsions

作　　者：范沁塬 金俊[1] 金青哲[1] 王兴国[1] Fan Qinyuan;Jin Jun;Jin Qingzhe;Wang Xingguo(School of Food Science and Technology,Jiangnan University,Wuxi 214122)

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2024年第10期109-117,共9页Journal of the Chinese Cereals and Oils Association

摘　　要：植物蛋白基充气乳液是茶饮、咖啡市场发展的重要功能性配料,打发后可作为奶盖、奶霜和雪顶等。但这类充气乳液易失稳,主要原因是植物蛋白的使用功能性通常欠佳,其稳定充气乳液的机制尚不明晰。本研究以典型豌豆分离蛋白和大豆分离蛋白为研究对象,分析其结构特征和所制备充气乳液在储藏期的稳定性,揭示相应的稳定与失稳机制。结果表明,植物蛋白的溶解度、游离巯基含量和7S/11S比例是影响充气乳液稳定性的关键因素。低溶解度造成的低液相蛋白含量会增加脂肪球碰撞概率;游离巯基含量高会进一步促进液相蛋白和其他蛋白发生巯基与二硫键的交换,从而加快乳液絮凝和聚结;而11S蛋白可以增加蛋白膜的强度,降低充气乳液在制造过程中的失稳程度。Plant protein-based aerated emulsions are essential functional ingredients for the development of the tea and coffee markets,and they can be used as toppings,froths,and creamers after being whipped.However,such aerated emulsions are prone to instability,primarily due to the typically suboptimal functional properties of plant proteins,and the mechanisms underlying their ability to stabilize aerated emulsions are not yet well understood.In this study,two typical commercial plant proteins,pea protein isolate and soy protein isolate were taken as the research objects,and their structural characteristics and the stability of the aerated emulsions prepared using these proteins during storage were analyzed.The objective of this study as to reveal the corresponding mechanisms of stability and instability.The results indicated that the solubility of plant proteins,free thiol content,and the 7S/11S protein ratio were crucial factors affecting the stability of aerated emulsions.Low solubility resulted in a reduced liquid-phase protein content,increased the collision probability of fat globules.High free thiol content further facilitated disulfide bond exchange between liquid-phase proteins and other proteins,accelerating emulsion flocculation and coalescence.Additionally,the presence of 11S protein enhanced the strength of protein membranes,reducing the degree of instability during the manufacturing process of aerated emulsions.

关 键 词：充气乳液 大豆分离蛋白 豌豆分离蛋白 稳定性 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]