加热温度、pH和离子强度对金针菇乳状液稳定性的影响  

Effects of Heating Temperature,pH and Ionic Strength on the Stability of Flammulina velutipes Emulsions

作　　者：余秋雨 岳子燕 刘佳利 和郁春 朱迎春[1] YU Qiuyu;YUE Ziyan;LIU Jiali;HE Yuchun;ZHU Yingchun(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《食品工业科技》2025年第8期131-139,共9页Science and Technology of Food Industry

基　　金：山西省重点研发计划项目(202302140601017);山西省功能食品产业技术体系建设项目(2024CYJSTX10-03);山西农业大学曲沃果蔬研究院预制菜博士工作站项目(2024CCY-15-2)。

摘　　要：为了探究金针菇乳状液抵抗环境变化(温度、pH和离子强度)的能力,以金针菇为原料,制备1.0%和2.0%水包油型乳状液,通过测定乳状液的外观及分层指数(Creaming index,CI)、粒径分布及平均粒径、Zeta电位及热稳定性等指标及观察微观结构分析加热温度(30~90℃)、pH(3~11)和离子强度(0~0.7 mol/L NaCl)对乳状液稳定性的影响。结果表明:1.0%金针菇乳状液的稳定性易受加热温度影响而出现分层现象,2.0%乳状液在温度4~90℃保持稳定且Zeta电位绝对值维持在29.10~29.40 mV;pH的变化显著(P<0.05)影响1.0%金针菇乳状液的稳定性,当pH为3和5时分层较为明显,2.0%金针菇乳状液表现出较高的pH耐受性,特别是当pH≥7时未分层,此时乳状液平均粒径显著变小(P<0.05),微观结构图显示液滴颗粒更加均匀细小;当离子强度增加时,1.0%金针菇乳状液的CI、平均粒径增大,Zeta电位绝对值降低,热稳定性较差,而2.0%金针菇乳状液未随离子强度增加而发生分层,平均粒径保持在385.20~414.60 nm,热稳定性较高。因此,较高浓度(2.0%)金针菇乳状液具有较好的乳化稳定性,能够耐受加热温度、pH和离子强度的变化,有望作为一种食用菌源天然乳化剂应用于食品工业。The aim of this study was to evaluate the stability of the Flammulina velutipes emulsion when the environmental factors(such as temperature,pH and ionic strength)changes.The 1.0%and 2.0%oil-in-water emulsions were prepared using Flammulina velutipes as raw material.The effects of heating temperature(30~90℃),pH(3~11)and the ionic strength(0~0.7 mol/L NaCl)on emulsions stability were analyzed by measuring the appearance,creaming index(CI),particle size distribution,average particle size,Zeta potential,the thermal stability,and observing the microstructure.The results showed that the 1.0%Flammulina velutipes emulsion delaminated with the increase of temperature from 4℃to 90℃.The 2.0%Flammulina velutipes emulsion remained stable and the absolute value of Zeta potential was maintained at 29.10~29.40 mV at 4~90℃.The stability of 1.0%Flammulina velutipes emulsion was significantly(P<0.05)affected by pH,with obvious delamination at pH3 and 5.The 2.0%Flammulina velutipes emulsion had higher tolerance for pH,and showed no delamination at pH≥7,this was attributed that the average particle size of the 2.0%emulsion significantly(P<0.05)decreased,and the droplet particles were more uniform and fine.With the increasing of the ionic strength,the CI and average particle size of 1.0%Flammulina velutipes emulsion increased,the absolute value of Zeta potential decreased,and the thermal stability deteriorated.In contrast,the 2.0%Flammulina velutipes emulsion did not delaminate with the increase of the ionic strength,and the average particle size remained at 385.20~414.60 nm,and the thermal ability was stable.Hence,the higher concentration(2.0%)of Flammulina velutipes emulsion had good emulsion stability and could resist changes in heating temperature,pH,and ionic strength.As a result,the 2.0%Flammulina velutipes emulsion is expected to be used as a natural emulsifier from edible fungi in the food industry.

关 键 词：金针菇乳状液 稳定性 温度 PH 离子强度 

分 类 号：TS201.1[轻工技术与工程—食品科学]