槲皮素异构体-大豆蛋白基乳液的制备及性质比较研究  

Study on Preparation and Properties of Quercetin-Soy Protein-Based Emulsion

作　　者：刘秀英 张倩倩 汤亚奇 江连洲[1] LIU Xiuying;ZHANG Qianqian;TANG Yaqi;JIANG Lianzhou(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《大豆科技》2025年第2期1-7,共7页Soybean Science & Technology

基　　金：山东省重点研发计划(重大科技创新工程)—营养性颗粒大豆蛋白加工关键技术研究(2019JZZY010722)。

摘　　要：为探究槲皮素(Quercetin,Q)和桑色素(Morin,M)与大豆分离蛋白(Soy Protein Isolate,SPI)复合对水包油乳液稳定性的影响,文章采用不同浓度SPI-Q/M复合物稳定乳液,分析乳液粒径、凝结指数、浊度、界面蛋白吸附率及动态界面张力等性质。结果表明,随着Q/M浓度增加,SPI-Q/M乳液液滴粒径和界面张力呈先降低后升高趋势,存在最优浓度范围。当Q/M浓度为0.8 mmol/L时,SPI-Q/M乳液界面蛋白吸附率达到最大,分别为56.71%和54.28%。当Q浓度由0.2 mmol/L增至0.8 mmol/L时,SPI-Q乳液凝结指数由21.51%降至14.41%。贮存期间SPI-Q乳液凝结指数和浊度变化较SPI-M和SPI乳液更小,稳定性表现更佳。To investigate the effects of quercetin(Q)and morin(M)complexes with soy protein isolate(SPI)on the stability of oil-in-water emulsions,this study prepared emulsions stabilized by SPI-Q/M complexes at different concentrations and analyzed their droplet size,flocculation index,turbidity,interfacial protein adsorption rate,and dynamic interfacial tension.The results showed that as polyphenol concentration increased,the droplet size and interfacial tension of SPI-Q/M emulsions first decreased and then increased,indicating an optimal concentration range.The interfacial protein adsorption rates of SPI-Q/M emulsions reached maximum values of 56.71%and 54.28%at 0.8 mmol/L,respectively.When quercetin concentration increased from 0.2 mmol/L to 0.8 mmol/L,the flocculation index of SPI-Q emulsions decreased from 21.51%to 14.41%.Compared to SPI-M and SPI alone,SPI-Q emulsions exhibited smaller changes in flocculation index and turbidity during storage,demonstrating superior stability.

关 键 词：槲皮素 桑色素 大豆蛋白 水包油乳液 乳液稳定性 

分 类 号：S565.1[农业科学—作物学]