SSPS协同豌豆蛋白对辅酶Q10乳液稳定性的影响  

Effects of SSPS Association with Pea Protein on the Stability of Coenzyme Q10 Emulsion

作　　者：周三九 何胜华 ZHOU Sanjiu;HE Shenghua(Henan Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety,Xuchang 461000,China;Food and Pharmacy College,Xuchang University,Xuchang 461000,China)

机构地区：[1]许昌学院食品与药学院,河南许昌461000 [2]河南省食品安全生物标识快检技术重点实验室,河南许昌461000

出　　处：《许昌学院学报》2025年第2期66-70,共5页Journal of Xuchang University

基　　金：许昌学院科研基金项目(2023ZD005)。

摘　　要：为了提高CoQ10的生物利用率,利用SSPS协同豌豆蛋白构建CoQ10乳液体系,以粒径分布图、粒径大小、表观现象图来评价豌豆蛋白稳定的CoQ10乳液的稳定性.结果表明:当SSPS浓度为1.0%时,CoQ10乳液油滴粒径最小,乳液最稳定;添加SSPS的CoQ10乳液粒径分别在pH值为6.0、盐离子浓度为100、300 mmol/L、温度为25~95℃时显著小于(p<0.05)未添加SSPS的粒径.SSPS能够协同豌豆蛋白显著提高CoQ10乳液在不同环境应力下的稳定性.In order to improve the bioavailability of CoQ10,SSPS association with pea protein were used to construct a CoQ10 emulsion system.The stability of pea protein stabilized CoQ10 emulsion was evaluated in terms of particle size distribution,particle size and appearance image.The results of this study showed that the particle size of CoQ10 emulsion oil droplets was smallest and the emulsion was the most stable when the concentration of SSPS was 1.0%.The particle size of CoQ10 emulsion with SSPS was significantly smaller(p<0.05)than that without SSPS at pH 6.0,salt ion concentration of 100 mmol/L and 300 mmol/L,and temperature of 25℃-95℃,respectively.In conclusion,SSPS association with pea protein were enable to significantly improve the stability of CoQ10 emulsion under different environmental stresses.

关 键 词：豌豆蛋白 可溶性大豆多糖 辅酶Q10 乳液 稳定性 

分 类 号：TS959.9[轻工技术与工程]