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当前位置: 首页 > 文章 > 乳清分离蛋白-多糖乳状液制备与乳化稳定性研究 农业机械学报 2011,42 (9) 133-137
Position: Home > Articles > Whey Protein Isolated-polysaccharide Multilayer Emulsions by Layer-by-layer Electrostatic Self-assembly Technique Transactions of the Chinese Society for Agricultural Machinery 2011,42 (9) 133-137

乳清分离蛋白-多糖乳状液制备与乳化稳定性研究

作  者：
崔健;郦金龙;刘欢;殷丽君;李永玉
单  位：
中国水产科学研究院质量与标准研究中心;中国农业大学食品科学与营养工程学院;中国农业大学工学院
关键词：
乳清蛋白;乳状液;多糖;静电自组装;乳化稳定性
摘  要：
在pH值7.0时以乳清分离蛋白为乳化剂制备初级乳状液,利用静电自组装技术,通过加入具有不同电性的阴离子型果胶、中性瓜尔豆胶、阳离子型壳聚糖制备具有良好稳定性的乳清分离蛋白-多糖的二级乳状液,并考察pH值、乳清分离蛋白与多糖的比例对乳状液稳定性的影响。结果表明:瓜尔豆胶与乳清蛋白乳状液粒子间无静电作用;在pH值5.0～6.0条件下,壳聚糖能够吸附到乳状液粒子表面,但形成的乳状液稳定性较差;在pH值3.0～5.0、果胶质量分数为0.2%～0.5%条件下,乳清分离蛋白-果胶为乳化界面构建的二级乳状液,稳定性最高。
译  名：
Whey Protein Isolated-polysaccharide Multilayer Emulsions by Layer-by-layer Electrostatic Self-assembly Technique
作  者：
Cui Jian1 Li Jinlong1Liu Huan2 Yin Lijun1Li Yongyu3(1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China 2.Quality and Standards Research Center,Chinese Academy of Fishery Sciences,Beijing 100141,China 3.College of Engineering,China Agricultural University,Beijing 100083,China)
关键词：
Whey protein,Emulsion,Polysaccharide,Layer-by-layer electrostatic self-assembly,Emulsion stability
摘  要：
O/W emulsions(pH value 7.0) stabilized by whey protein isolated was prepared as the primary emulsion at first,and then polysaccharides with different electrical properties,e.g.anionic pectin,neutral guar gum,and cationic chitosan were added to the secondary emulsions structure.The influences of pH value,protein and polysaccharide ratio on the formation of protein-polysaccharide multilayer membranes were investigated.It showed that no electrical reaction between guar gum and emulsion particles could be detected.Chitosan could adsorb to the surface of particles at a pH value 5.0~6.0,however,the formed WPI-chitosan secondary emulsions were unstable.Pectin molecules could absorb to the surface of particles and formed WPI-pectin secondary emulsion at the pH value 3.0~5.0.Stable WPI-pectin secondary emulsion could be formed at pectin concentration 0.2%~0.5%.

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