马铃薯蛋白微凝胶对皮克林乳液乳化特性的影响
Effect of potato protein microgel on emulsifying properties of Pickering emulsion
-
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.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.
-
Key words:
- potato protein /
- microgel /
- Pickering emulsion /
- emulsifying property
-
-
[1]
朱雨晴,刘伟,陈兴,等.食品级皮克林乳液的稳定机制及稳定性研究进展[J].食品工业科技,2018,39(7):315.
-
[2]
姜帅,李媛媛,赵畅,等.微凝胶在食品中的应用及研究进展[J].食品工业科技,2016,37(22):365.
-
[3]
MVLLER C B,RICHTERING W.Sealed and temperature-controlled sample cell for inverted and confocal microscopes and fluorescence correlation spectroscopy[J].Colloid & Polymer Science,2008,286(11):1215.
-
[4]
QUP,BOUCHOUX A,GÉSAN-GUIZIOU G.On the cohesive properties of casein micelles in dense systems[J].Food Hydrocolloids,2015,43(28):753.
-
[5]
NICOLAI T.Formation and functionality of self-assembled whey protein microgels[J].Colloids and Surfaces B:Biointerfaces,2016,137:32.
-
[6]
SEMENOVA M.Protein-polysaccharide associative interactions in the design of tailor-made colloidal particles[J].Current Opinion in Colloid and Interface Science,2017,28(2):15.
-
[7]
SILVA N F N,SAINT-JALMES A,DE CARVALHOAF,et al.Development of casein microgels from cross-linking of casein micelles by genipin[J].Langmuir,2014,30(34):10167.
-
[8]
DESTRIBATS M,ROUVET M,GEHIN-DELVAL C,et al.Emulsions stabilised by whey protein microgel particles:Towards food-grade Pickering emulsions[J].Soft Matter,2014,10(36):6941.
-
[9]
ZIMMERER L,JONES O G.Emulsification capacity of microgels assembled from β-Lactoglobulin and pectin[J].Food Biophysics,2014,9(3):229.
-
[10]
SCHMITT C,BOVAY C,ROUVET M.Bulk self-aggregation drives foam stabilization properties of whey protein microgels[J].Food Hydrocolloids,2014,42(6):139.
-
[11]
康亚武.马铃薯22-kD球蛋白的分离纯化及其结构测定的研究[D].长春:吉林农业大学,2011.
-
[12]
马莺.马铃薯加工业的现状及发展前景[J].中国马铃薯,2001,15(2):123.
-
[13]
丁徐哲.植物蛋白与大豆多糖纳米凝胶的制备及其应用研究[D].上海:复旦大学,2013.
-
[14]
孙莹,魏冬旭,姚春艳,等.不同处理条件对马铃薯糖蛋白Patatin构象的影响研究[J].食品工业科技,2017,38(17):80.
-
[15]
崔珊珊,木泰华,孙红男,等.超高压下酶解处理对甘薯蛋白乳化特性的影响[J].核农学报,2016,30(6):1117.
-
[16]
许朵霞,包亚妮,闫冰,等.乳清分离蛋白与壳聚糖美拉德反应初级阶段产物乳化性研究[J].食品科学,2012,33(7):16.
-
[17]
谢晶晶.大豆分离蛋白与甜菜果胶的静电复合研究及应用[D].武汉:湖北工业大学,2013.
-
[18]
常翠华.蛋清蛋白界面吸附、聚集行为及应用特性研究[D].无锡:江南大学,2018.
-
[19]
马爽.高强度超声对乳清蛋白的结构及功能特性的影响研究[D].长春:吉林大学,2018.
-
[20]
CHANDRAPALA J,ZISU B,KENTISH S,et al.The effects of high-intensity ultrasound on the structural and functional properties of α-Lactalbumin,β-Lactoglobulin and their mixtures[J].Food Research International,2012,48(2):940.
-
[21]
潘成磊,丁景,董唯,等.热处理温度对猪肝水溶性蛋白乳化性质的影响[J].食品与发酵工业,2019,6(2):1.
-
[22]
WANG K L,LI G,ZHANG B.Opposite results of emulsion stability evaluated by the TSI and the phase separation proportion[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects,2018,56(34):235.
-
[1]
-
点击查看大图
计量
- PDF下载量: 39
- 文章访问数: 3678
- 引证文献数: 0
下载:
