不同时长超声波处理对鹰嘴豆分离蛋白乳化液稳定性的影响

贾尚羲; 张怡雪; 石盼盼; 王昱; 李可

doi:10.12187/2024.05.005

不同时长超声波处理对鹰嘴豆分离蛋白乳化液稳定性的影响

郑州轻工业大学食品与生物工程学院/冷链食品加工与安全控制教育部重点实验室/食品生产与安全河南省协同创新中心, 河南郑州 450001

作者简介: 贾尚羲(2000—),男,天津市人,郑州轻工业大学硕士研究生,主要研究方向为食品蛋白质加工与功能。E-mail:jiashangxi123@163.com;

通讯作者: 李可,like@zzuli.edu.cn

基金项目: 郑州轻工业大学2023年度大学生创新创业训练计划项目(2023148)
河南省重点研发与推广专项项目(232102110143)
国家自然科学基金面上项目(32072243)
河南省留学人员科研择优资助项目(2022038)
中图分类号: TS251.1

Effect of ultrasound treatment of different durations on the stability of chickpea protein isolate emulsions

College of Food and Bioengineering/Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education/Collaborative Innovation Center of Food Production and Safety of Henan Province, Zhengzhou University of Light Industry, Zhengzhou 450001, China

Corresponding author: LI Ke, like@zzuli.edu.cn

Received Date: 2023-09-19
Accepted Date: 2023-12-22
Available Online: 2024-10-15
CLC number: TS251.1

摘要: 为了拓展鹰嘴豆分离蛋白(Chickpea Protein Isolate,CPI)的应用范围,改善低油乳化液体系的稳定性,以CPI为乳化剂,将其应用于水包油(O/W)型CPI乳化液中,研究不同时长(0 min、3 min、6 min、9 min和12 min)超声波处理(20 kHz,450 W)对CPI乳化液稳定性的影响。结果表明:与未经超声波处理的CPI乳化液相比,超声波处理能显著改善CPI乳化液的稳定性,当超声波处理12 min时,CPI乳化液的乳化活性指数(EAI)和乳化稳定性指数(ESI)分别提升至(51.67±0.12) m²/g和(99.32±0.13) min,平均粒径最小((3.52±0.25) μm),油滴变得更细小均匀,Zeta-电位绝对值最大((52.57±1.31) mV),Turbiscan稳定性指数(TSI)最低,贮藏稳定性、热稳定性和冻融稳定性均有所提高;经超声处理的CPI乳化液具有致密、规则的内部结构,且液滴及其之间的间距也更小。综上,一定时长的超声波处理能改善CPI乳化液的稳定性,超声处理12 min时的效果较好。
- 鹰嘴豆分离蛋白 /
- 水包油型乳化液 /
- 超声波处理 /
- 稳定性
Abstract: In order to expand the application range of chickpea protein isolate (CPI) and improve the stability of low oil emulsion systems, this study used CPI as an emulsifier in oil-in-water (O/W) type CPI emulsions and investigated the effect of ultrasound treatment (20 kHz, 450 W) with different durations (0 min, 3 min, 6 min, 9 min, and 12 min) on the stability of CPI emulsions. The results showed that ultrasound treatment could significantly improve the stability of CPI emulsions compared with the untreated CPI emulsions. At 12 min of ultrasound treatment, the emulsification activity index (EAI) and emulsion stability index (ESI) were increased to (51.67±0.12) m²/g and (99.32±0.13) min, respectively. The average particle size became the smallest ((3.52±0.25) μm), resulting in finer and more uniform oil droplets. The absolute value of zeta-potential was the largest (52.57±1.31 mV), the Turbiscan stability index (TSI) was the lowest, and the storage, thermal and freeze-thaw stability of the CPI emulsions were all improved. As revealed by cold-field electron microscopy, CPI emulsions treated by ultrasound had a dense and regular internal structure, with smaller droplets and less spacing. In conclusion, a certain duration ultrasound treatment could improve the stability of CPI prepared emulsions, and the better effect was achieved at 12 min of ultrasound treatment.
- chickpea protein isolate /
- oil-in-water type emulsion /
- ultrasound treatment /
- stability
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不同时长超声波处理对鹰嘴豆分离蛋白乳化液稳定性的影响

作者简介: 贾尚羲(2000—),男,天津市人,郑州轻工业大学硕士研究生,主要研究方向为食品蛋白质加工与功能。E-mail:jiashangxi123@163.com;

通讯作者: 李可,like@zzuli.edu.cn

Effect of ultrasound treatment of different durations on the stability of chickpea protein isolate emulsions

Corresponding author: LI Ke, like@zzuli.edu.cn

计量

通讯作者: 陈斌, bchen63@163.com

不同时长超声波处理对鹰嘴豆分离蛋白乳化液稳定性的影响

作者简介:贾尚羲(2000—),男,天津市人,郑州轻工业大学硕士研究生,主要研究方向为食品蛋白质加工与功能。E-mail:jiashangxi123@163.com

通讯作者: 李可, like@zzuli.edu.cn

English Abstract

Effect of ultrasound treatment of different durations on the stability of chickpea protein isolate emulsions

Corresponding author: LI Ke, like@zzuli.edu.cn

目录

不同时长超声波处理对鹰嘴豆分离蛋白乳化液稳定性的影响

作者简介: 贾尚羲(2000—),男,天津市人,郑州轻工业大学硕士研究生,主要研究方向为食品蛋白质加工与功能。E-mail:jiashangxi123@163.com;

通讯作者: 李可,like@zzuli.edu.cn

Effect of ultrasound treatment of different durations on the stability of chickpea protein isolate emulsions

Corresponding author: LI Ke, like@zzuli.edu.cn

计量

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通讯作者: 陈斌, bchen63@163.com

不同时长超声波处理对鹰嘴豆分离蛋白乳化液稳定性的影响

作者简介:贾尚羲(2000—),男,天津市人,郑州轻工业大学硕士研究生,主要研究方向为食品蛋白质加工与功能。E-mail:jiashangxi123@163.com

通讯作者: 李可, like@zzuli.edu.cn

English Abstract

Effect of ultrasound treatment of different durations on the stability of chickpea protein isolate emulsions

Corresponding author: LI Ke, like@zzuli.edu.cn

目录