碱提茶渣蛋白乳化性及其乳化稳定性的研究  

Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein

作　　者：张圣煜 魏汉 周芯雨 王梦田 张晨 ZHANG Shengyu;WEI Han;ZHOU Xinyu;WANG Mengtian;ZHANG Chen(Institute of Food Science and Technology,School of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,China;Fuzhou Qingwa Biotechnology Co.,Ltd.,Fuzhou 350108,China;Fujian Food Biotechnology Innovation Engineering Technology Research Center,Fuzhou 350108,China;Food Nutrition and Health Research Center,School of Advanced Manufacturing,Fuzhou University,Jinjiang 362200,China)

机构地区：[1]福州大学生物科学与工程学院食品科学技术研究所,福建福州350108 [2]福州市青瓦生物科技有限公司,福建福州350108 [3]福建省食品生物技术创新工程技术研究中心,福建福州350108 [4]福州大学先进制造学院食品营养与健康研究中心,福建晋江362200

出　　处：《食品工业科技》2024年第23期50-58,共9页Science and Technology of Food Industry

基　　金：福建可食用真菌在废弃食品生物质中的应用技术开发(2023I0006)。

摘　　要：碱提茶渣蛋白质(Alkali-extracted tea residue protein,ATRP)作为新型蛋白资源,具有成为食品级乳化剂的潜力。本研究以ATRP为原料,测定其形成的乳液类型及亲水疏水平衡值,分析室温条件下(20℃)不同乳化因素(油水比、乳化剂浓度、pH、存储温度)对其乳化性(静置10 min)及乳化稳定性(静置15 d)的影响,并在优化条件下将ATRP、大豆分离蛋白和乳清蛋白的乳化性和乳化稳定性进行对比分析。结果表明,ATRP乳液为水包油(O/W)类型,其亲水疏水平衡值为13。在油水比7:3、浓度4 mg/mL、pH7和储藏温度为20℃的条件下,ATRP乳化能力较好。在该条件下,ATRP乳液静置10 min时,乳化活性指数(EAI值)为43.3 m^(2)/g,乳化指数(CI值)为97%。静置15 d后,ATRP乳液的EAI值和CI值保留了82.9%和88.5%,显示出较强的稳定性。相比于大豆分离蛋白和乳清蛋白,ATRP乳液在储藏15 d的过程中其粒径变化较小,且其在储存过程中的ζ-电位约为大豆分离蛋白的2倍、乳清蛋白的2.5倍,显示出更好的乳化性。The alkali-extracted tea residue protein(ATRP)is a novel protein resource with the potential to become a foodgrade emulsifier.This study assessed ATRP's emulsion type and hydrophilic-lipophilic balance value,analyzed the effects of various emulsification factors(oil-water ratio,emulsifier concentration,pH,storage temperature)at room temperature(20℃)on emulsifying performance(10-minute settling)and stability(15-day settling),followed by a comparison of emulsifying performance and stability of soybean isolate protein and whey protein emulsions.The results showed that the ATRP emulsion was of the water-in-oil(O/W)type,with a hydrophilic-lipophilic balance of 13.Under conditions of a 7:3 oil-water ratio,4 mg/mL concentration,pH of 7,and storage temperature of 20℃,ATRP exhibited good emulsification properties.Under these conditions,the ATRP emulsion showed an EAI of 43.3 m²/g and a CI of 97%after 10 minutes of settling.After 15 days,the EAI and CI values remained strong at 82.9%and 88.5%respectively,indicating excellent stability.Compared with the emulsion of soy protein isolate or whey protein,the ATRP emulsion had little change in particle size during storage and theζ-potential was double and 2.5 times,showing better emulsifying properties.

关 键 词：茶渣 蛋白质 乳化性 乳清蛋白 大豆分离蛋白 

分 类 号：TS209[轻工技术与工程—食品科学]