中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 大豆亲脂蛋白-羟丙基甲基纤维素乳液制备及其稳定性 食品科学 2019 (18) 41-47
Position: Home > Articles > Preparation and Stability of Soybean Lipophilic Protein-Hydroxypropyl Methylcellulose Emulsion FOOD SCIENCE 2019 (18) 41-47

大豆亲脂蛋白-羟丙基甲基纤维素乳液制备及其稳定性

作  者：
钟明明;齐宝坤;赵添;孙禹凡;王迪琼;方琳;谢凤英;张爽;杨树昌;李杨
单  位：
东北农业大学食品学院
关键词：
大豆亲脂蛋白;羟丙基甲基纤维素;乳液;高压处理;稳定性
摘  要：
研究60、100、140 MPa高压处理对0.5%大豆亲脂蛋白(lipophilic protein,LP)与0%、0.01%、0.05%、0.1%、0.2%的羟丙基甲基纤维素(hydroxypropylmethylcellulose,HPMC)复合乳液形成的影响,揭示蛋白质结构变化与乳液稳定性的关系,采用动态激光散射、接触角测量仪和红外光谱研究不同压力处理LP与可溶性HPMC复合物形成乳液的流体动力学半径、界面吸附特性和LP的二级结构变化。结果表明,60 MPa处理下的乳液其乳化性、贮藏稳定性和界面吸附能力较低,随着压力的增加乳液粒径变小,乳滴形状规则、分布均匀,乳液表面负电荷增加;均质压力在140 MPa、纤维素质量分数0.1%时,乳化活性和乳化稳定性分别高达223.05 m~2/g和290.5 min;不同压力处理改变了LP二级结构,影响了与可溶性HPMC的结合,进而影响所形成乳液在油-水界面吸附特性,结果证明HPMC质量分数为0.1%时其亲水性最好。
译  名：
Preparation and Stability of Soybean Lipophilic Protein-Hydroxypropyl Methylcellulose Emulsion
作  者：
ZHONG Mingming;QI Baokun;ZHAO Tian;SUN Yufan;WANG Diqiong;FANG Lin;XIE Fengying;ZHANG Shuang;YANG Shuchang;LI Yang;College of Food Science, Northeast Agricultural University;National Research Center of Soybean Engineering and Technology;Harbin Food Industry Research Institute;
关键词：
soybean lipophilic protein;;hydroxypropyl methylcellulose;;emulsion;;high pressure homogenization;;stability
摘  要：
This work studied the effect of high pressure treatment(60, 100 and 140 MPa) on the formation of composite emulsions of 0.5% soybean lipophilic protein(LP) and different concentrations(0%, 0.01%, 0.05%, 0.1% and 0.2%) of hydroxypropyl methylcellulose(HPMC) at different homogenization pressures, and it also revealed the relationship between the structural changes of LP and emulsion stability. Dynamic laser scattering(DLS), contact angle measurement and infrared spectroscopy were employed to investigate the hydrodynamic radius and interfacial adsorption characteristics of the composite emulsions as well as the changes in protein secondary structures. The results showed that the emulsions had lower emulsifying capacity, storage stability and interfacial adsorption capacity at 60 MPa than at other pressures. As the pressure increased, the particle size of the emulsions became smaller, the shape of the droplets was regularly and evenly distributed, and the negative charge on the emulsion surface increased. At 140 MPa and 0.1% cellulose concentration, the emulsification activity and emulsion stability were as high as 223.05 m~2/g and 290.5 min, respectively. The high pressure treatments changed the secondary structures of LP, affecting its combination with HPMC and consequently the adsorption characteristics of the formed emulsion at the oil-water interface. The emulsion had the best hydrophilicity at 0.1% cellulose concentration.

相似文章

导出引用
计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46