豌豆蛋白-黄原胶高内相乳液的制备及性质研究  

Preparation of Pea Protein-Xanthan Gum High Internal Phase Emulsion and Study on Its Properties

作　　者：吴淑清 茹佳怡 蒋晓航 别雨桐 苏忠军 李博胜 王博颖 王顺余 WU Shu-qing;RU Jia-yi;JIANG Xiao-hang;BIE Yu-tong;SU Zhong-jun;LI Bo-sheng;WANG Bo-ying;WANG Shun-yu(College of Food Science and Engineering,Changchun University,Changchun 130022,China;Zhejiang Liziyuan Food Co.,Ltd.,Jinhua 321031,China)

机构地区：[1]长春大学食品科学与工程学院,长春130022 [2]浙江李子园食品股份有限公司,浙江金华321031

出　　处：《中国调味品》2025年第3期212-218,共7页China Condiment

基　　金：2022年企事业单位委托科技项目(2023220008000017)。

摘　　要：以豌豆为原料,采用单因素试验和正交试验对豌豆蛋白提取工艺参数进行优化,得到最优的提取条件为pH 10、料液比1∶8、提取时间2.5 h、提取温度40℃,在此条件下豌豆蛋白的提取率最高,为69.83%。为提高豌豆蛋白的乳化性质,利用黄原胶对豌豆蛋白进行物理修饰,制备高内相乳液。通过测定豌豆蛋白-黄原胶高内相乳液的微观结构、粒径、流变特性和稳定性,探究不同豌豆蛋白浓度和不同油相添加量对豌豆蛋白-黄原胶高内相乳液性质的影响。结果表明,当豌豆蛋白浓度为3%、油相添加量为78%时,表现出典型的凝胶行为,乳液粒径最小,为(0.856±0.06)μm;热处理后乳液粒径变化较小,为(4.35±0.23)μm;冻融处理后,冻融稳定率为(89.34±0.69)%。With pea as the raw material,the extraction process parameters of pea protein are optimized by single factor test and orthogonal test,and the optimal extraction conditions are obtained as follows:pH is 10,solid-liquid ratio is 1∶8,extraction time is 2.5 h,and extraction temperature is 40℃.Under these conditions,the extraction rate of pea protein is the highest of 69.83%.In order to improve the emulsification properties of pea protein,xanthan gum is used to physically modify pea protein,and high internal phase emulsion is prepared.By measuring the microstructure,particle size,rheological properties and stability of pea protein-xanthan gum high internal phase emulsion,the effects of different pea protein concentrations and different oil phase addition amount on the properties of pea protein-xanthan gum high internal phase emulsion are investigated.The results show that when pea protein concentration is 3%and the addition amount of oil phase is 78%,the gel behavior is typical,and the particle size of emulsion is the smallest of(0.856±0.06)μm.After heat treatment,the particle size of the emulsion changes little,which is(4.35±0.23)μm.After freeze-thaw treatment,the freeze-thaw stability rate is(89.34±0.69)%.

关 键 词：豌豆蛋白 提取 高内相乳液 稳定性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]