糖基化榛仁蛋白对高内相乳液稳定性的影响  

Effect of Glycosylated Hazelnut Protein on Stability of High Internal Phase Emulsion

作　　者：由远慧 王佳蓉 张冉冉 赵玉红 YOU Yuan-hui;WANG Jia-rong;ZHANG Ran-ran;ZHAO Yu-hong(School of Life Science,Northeast Forestry University,Harbin 150040,China;Key Laboratory of Forest Food Resources Utilization in Heilongjiang Province,Harbin 150040,China)

机构地区：[1]东北林业大学生命科学学院,哈尔滨150040 [2]黑龙江省森林食品资源利用重点实验室,哈尔滨150040

出　　处：《中国调味品》2025年第2期30-36,共7页China Condiment

基　　金：黑龙江省科技厅重点攻关项目(GC12B203)。

摘　　要：多糖与蛋白质发生糖基化反应可导致蛋白质结构变化,从而影响其溶解性和乳化性能。该研究通过将低聚木糖(xylooligosaccharide,XOS)与平欧榛仁分离蛋白(hazelnut protein isolate,HPI)进行糖基化改良,以提高榛仁蛋白的乳化效果,并以该糖基化产物(HPI-XOS)作为乳化剂,在较高的油相体积分数下成功制备了稳定的高内相乳液(high internal phase emulsions,HIPEs)。结果显示,与HPI相比,经糖基化处理的HPI-XOS空间结构发生了改变。同时,这种糖基化产物的乳化性能和乳化稳定性明显提升,尤其是在HPI-XOS-1.5 h,分别提高了18.58%和37.1%。此外,在不同油相体积分数下以HPI和HPI-XOS作为乳化剂制备HIPEs时发现HPI-XOS所形成的HIPEs具有更高的表观黏度和离心稳定性。该研究为改善榛仁蛋白质的乳化特性提供了一种新思路,并拓宽了其在食品工业中的应用范围。The glycosylation reaction between polysaccharides and proteins can lead to the changes in protein structure,thus affecting its solubility and emulsifying properties.In this study,xylooligosaccharide(XOS)is glycosylated with Flat-European hazelnut protein isolate(HPI)to improve the emulsifying effect of hazelnut protein.The glycosylated product(HPI-XOS)is used as an emulsifier to successfully prepare stable high internal phase emulsions(HIPEs)at a high oil phase volume fraction.The results show that compared with HPI,the spatial structure of HPI-XOS changes after glycosylation.At the same time,the emulsifying properties and emulsion stability of the glycosylated products significantly improve,especially in HPI-XOS-1.5 h,which increases by 18.58%and 37.1%respectively(P<0.05).In addition,it is found that HIPEs formed by HPI-XOS has higher apparent viscosity and centrifugal stability when HPI and HPI-XOS are used as the emulsifiers to prepare HIPEs at different oil phase volume fractions.This study has provided a new idea for improving the emulsifying properties of hazelnut protein and broadening its application scope in the food industry.

关 键 词：平欧榛仁 低聚木糖 糖基化 高内相乳液 

分 类 号：TS201.21[轻工技术与工程—食品科学]