马铃薯蛋白微凝胶对皮克林乳液乳化特性的影响

刘兴丽; 赵双丽; 肖乃勇; 王磊; 焦宇晨; 张华

doi:10.3969/j.issn.2096-1553.2019.05.001

CN 41-1437/TS ISSN 2096-1553

刘兴丽 , 赵双丽 , 肖乃勇 , 王磊 , 焦宇晨 , 张华

刘兴丽, 赵双丽, 肖乃勇, 等. 马铃薯蛋白微凝胶对皮克林乳液乳化特性的影响[J]. 轻工学报, 2019, 34(5): 1-9. doi: 10.3969/j.issn.2096-1553.2019.05.001

引用本文: 刘兴丽, 赵双丽, 肖乃勇, 等. 马铃薯蛋白微凝胶对皮克林乳液乳化特性的影响[J]. 轻工学报, 2019, 34(5): 1-9. doi: 10.3969/j.issn.2096-1553.2019.05.001

LIU Xingli, ZHAO Shuangli, XIAO Naiyong, et al. Effect of potato protein microgel on emulsifying properties of Pickering emulsion[J]. Journal of Light Industry, 2019, 34(5): 1-9. doi: 10.3969/j.issn.2096-1553.2019.05.001

Citation: LIU Xingli, ZHAO Shuangli, XIAO Naiyong, et al. Effect of potato protein microgel on emulsifying properties of Pickering emulsion[J]. Journal of Light Industry, 2019, 34(5): 1-9. doi: 10.3969/j.issn.2096-1553.2019.05.001

马铃薯蛋白微凝胶对皮克林乳液乳化特性的影响

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 河南省食品生产与安全协同创新中心, 河南郑州 450001

作者简介: 刘兴丽(1987-),女,河南省新乡市人,郑州轻工业大学讲师,博士,主要研究方向为速冻食品加工与安全控制.;

基金项目: 国家自然科学基金青年科学基金项目（31801578）
中图分类号: TS201.2

Effect of potato protein microgel on emulsifying properties of Pickering emulsion

1. School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. He'nan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, China
Received Date: 2019-08-31

CLC number: TS201.2

摘要: 将不同质量分数（2%，4%，6%，8%）的马铃薯蛋白制成微凝胶（PPM2，PPM4，PPM6，PPM8），考察微凝胶的粒径、Zeta-电位、荧光特性、乳化活性、乳化稳定性和微观结构，研究马铃薯蛋白微凝胶对皮克林乳液乳化特性的影响.结果表明：随着马铃薯蛋白质量分数的增加，微凝胶颗粒的粒径显著升高（116.31~181.99 nm）；PPM2，PPM4，PPM6的Zeta-电位均在30 mV左右，高于对照组；PPM2，PPM4，PPM6的荧光强度高于对照组，而PPM8的荧光强度低于对照组；与对照组相比，微凝胶可显著提高皮克林乳液的乳化活性和乳化稳定性；对照组和所有马铃薯蛋白微凝胶的微观结构表面光滑，对照组的马铃薯蛋白微观结构呈圆球状，而蛋白微凝胶微观结构呈片状聚集，且随着马铃薯蛋白质量分数的增大，聚集单元也越大.
- 马铃薯蛋白 /
- 微凝胶 /
- 皮克林乳液 /
- 乳化特性
Abstract: Potato protein microgel (PPM2,PPM4,PPM6,PPM8) were prepared at different mass fractions (2%, 4%, 6%, 8%).The particle size, Zeta-potential, fluorescence characteristic, emulsifying activity, emulsion stability and microstructure of of microgel were investigated. The effect of potato protein microgel on the emulsification characteristics of Pickering emulsion was studied. The results showed that the particle size of the microgel particles increased significantly (116.31~181.99 nm) with the increase of protein fraction during microgel preparation. The Zeta-potentials of PPM2, PPM4 and PPM6 were about 30 mV and higher than that of the control group. The fluorescence intensity of PPM2, PPM4 and PPM6 was higher than that of the control group, while the fluorescence intensity of PPM8 was lower than that of the control group. Compared with the control group, the microgel significantly improved the emulsion activity and emulsion stability of the Pickering emulsion.The microstructure results showed that the surface of the control group and all potato protein microgel were smooth, the control group was spherical, the potato protein microgel was aggregated in a sheet form, and the aggregation unit was larger with the increase of the potato protein mass fraction.
- potato protein /
- microgel /
- Pickering emulsion /
- emulsifying property
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刘兴丽, 赵双丽, 肖乃勇, 等. 马铃薯蛋白微凝胶对皮克林乳液乳化特性的影响[J]. 轻工学报, 2019, 34(5): 1-9. doi: 10.3969/j.issn.2096-1553.2019.05.001

引用本文: 刘兴丽, 赵双丽, 肖乃勇, 等. 马铃薯蛋白微凝胶对皮克林乳液乳化特性的影响[J]. 轻工学报, 2019, 34(5): 1-9. doi: 10.3969/j.issn.2096-1553.2019.05.001

马铃薯蛋白微凝胶对皮克林乳液乳化特性的影响

作者简介:刘兴丽(1987-),女,河南省新乡市人,郑州轻工业大学讲师,博士,主要研究方向为速冻食品加工与安全控制.

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 河南省食品生产与安全协同创新中心, 河南郑州 450001

收稿日期: 2019-08-31

基金项目: 国家自然科学基金青年科学基金项目（31801578）

关键词:

摘要: 将不同质量分数（2%，4%，6%，8%）的马铃薯蛋白制成微凝胶（PPM2，PPM4，PPM6，PPM8），考察微凝胶的粒径、Zeta-电位、荧光特性、乳化活性、乳化稳定性和微观结构，研究马铃薯蛋白微凝胶对皮克林乳液乳化特性的影响.结果表明：随着马铃薯蛋白质量分数的增加，微凝胶颗粒的粒径显著升高（116.31~181.99 nm）；PPM2，PPM4，PPM6的Zeta-电位均在30 mV左右，高于对照组；PPM2，PPM4，PPM6的荧光强度高于对照组，而PPM8的荧光强度低于对照组；与对照组相比，微凝胶可显著提高皮克林乳液的乳化活性和乳化稳定性；对照组和所有马铃薯蛋白微凝胶的微观结构表面光滑，对照组的马铃薯蛋白微观结构呈圆球状，而蛋白微凝胶微观结构呈片状聚集，且随着马铃薯蛋白质量分数的增大，聚集单元也越大.

English Abstract

Effect of potato protein microgel on emulsifying properties of Pickering emulsion

1. School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. He'nan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, China

Received Date: 2019-08-31

Abstract: Potato protein microgel (PPM2,PPM4,PPM6,PPM8) were prepared at different mass fractions (2%, 4%, 6%, 8%).The particle size, Zeta-potential, fluorescence characteristic, emulsifying activity, emulsion stability and microstructure of of microgel were investigated. The effect of potato protein microgel on the emulsification characteristics of Pickering emulsion was studied. The results showed that the particle size of the microgel particles increased significantly (116.31~181.99 nm) with the increase of protein fraction during microgel preparation. The Zeta-potentials of PPM2, PPM4 and PPM6 were about 30 mV and higher than that of the control group. The fluorescence intensity of PPM2, PPM4 and PPM6 was higher than that of the control group, while the fluorescence intensity of PPM8 was lower than that of the control group. Compared with the control group, the microgel significantly improved the emulsion activity and emulsion stability of the Pickering emulsion.The microstructure results showed that the surface of the control group and all potato protein microgel were smooth, the control group was spherical, the potato protein microgel was aggregated in a sheet form, and the aggregation unit was larger with the increase of the potato protein mass fraction.

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