不同pH值对杏仁分离蛋白高内相Pickering乳液稳定性的影响  

Effects of Different pH Values on the Stability of High Internal Phase Pickering Emulsion of Almond Protein Isolate

作　　者：杨清蕊 尚成园 齐文慧 张旭 张志胜[1] YANG Qingrui;SHANG Chengyuan;QI Wenhui;ZHANG Xu;ZHANG Zhisheng(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China;Shijiazhuang Luancheng District Market Supervision Administration,Shijiazhuang 051430,China;Hebei Industrial Vocational and Technical University,Shijiazhuang 050091,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]石家庄市栾城区市场监督管理局,河北石家庄051430 [3]河北工业职业技术大学,河北石家庄050091

出　　处：《保鲜与加工》2025年第3期74-81,共8页Storage and Process

基　　金：河北现代农业产业技术体系羊产业创新团队项目(HBCT2024250205);河北省自然科学基金项目(C2023204010);2024年驻冀高校研究生来石实践校企合作项目。

摘　　要：为探究水相pH值对高内相Pickering乳液稳定性的影响,以杏仁分离蛋白(API)(本实验室自制,蛋白质含量为912 g/kg)和大豆油为试材构建高内相Pickering乳液,分别采用pH值为1.8、2.0、2.5、3.0的杏仁分离蛋白悬浮液(蛋白质量浓度为20 mg/mL)制备高内相Pickering乳液(API-HIPPE),4℃下贮藏180 d,通过测定API-HIPPE的微观结构、平均粒径、界面蛋白吸附率、流变特性、离心稳定性、热稳定性和贮藏稳定性等指标,研究不同pH值对API-HIPPE稳定性的影响,并揭示API稳定HIPPE的作用机制。结果表明,随着水相pH值由1.8增至3.0,API-HIPPE液滴的平均粒径逐渐减小,界面蛋白吸附率呈先增大后减小的趋势,其中,pH值为2.5时,API-HIPPE液滴的平均粒径最小(33.36μm),界面比表面积增大,界面蛋白吸附率最大(35.86%),形成界面膜且膜层厚度增大,阻止液滴彼此靠近,提高乳液的稳定性。由动态流变学分析可知,pH值为2.5和3.0时,API-HIPPE的表观黏度值显著高于pH值为1.8时的乳液(P<0.05),储能模量(G′)大于损耗模量(G″),形成了以凝胶状弹性行为为主的3D网络结构,限制了液滴的流动,进一步提升了乳液的物理稳定性。综上,pH 2.5为制备API-HIPPE的最佳水相pH值,该研究为API-HIPPE在功能性食品载体领域的应用提供了理论支撑。This study aimed to investigate the effects of aqueous phase pH values on the stability of high internal phase Pickering emulsion.High internal phase Pickering emulsion was constructed with almond protein isolate(API)(self-made in our laboratory with protein content of 912 g/kg)and soybean oil as test materials.High internal phase Pickering emulsions(API-HIPPE)were prepared using almond protein isolate suspensions with pH values of 1.8, 2.0, 2.5 and 3.0 (protein concentration of 20 mg/mL) and stored at 4 ℃ for 180 days, then the effects of different pH values on the stability of API -HIPPE were evaluated by determining the microstructure, average particle sizes, interfacial protein adsorption rates, rheological properties, centrifugal stability, thermal stability, and storage stability. The results showed that the average particle sizes of API-HIPPE droplets were gradually decreased, while the interfacial protein adsorption rates were increased first and then decreased with the increase of aqueous phase pH values from 1.8 to 3.0. When pH value was 2.5, the average particle size of API-HIPPE droplets was the smallest (33.36 滋m), interface specific surface area was increased, interfacial protein adsorption rate was the highest (35.86%), and the interfacial film was formed with the increased film thickness, which could prevent the droplets from approaching each other and improving the emulsion stability. According to dynamic rheological analysis, the apparent viscosity of API-HIPPE at pH values of 2.5 and 3.0 was significantly higher than that of emulsion at pH value of 1.8 (P<0.05), the energy stor-age modulus (G′) was greater than the loss modulus (G″), and it formed a 3D network structure with gel-like elastic behavior, which could limit liquid droplets flow, and further improve the physical stability of emulsion. In conclusion, pH value of 2.5 was the best aqueous pH value for API-HIPPE preparation, which could provide theoretical supports for API-HIPPE applications in the field of functional food carrie

关 键 词：杏仁分离蛋白 高内相Pickering乳液 PH值 流变特性 稳定性 

分 类 号：TS201.21[轻工技术与工程—食品科学]