甲基纤维素对大豆分离蛋白乳浊液稳定性影响的研究

Study on Effects of Methylcellulose on Stabilities of Emulsions Stabilized by Soy Protein Isolates

本文研究了甲基纤维素对大豆分离蛋白乳浊液稳定性的影响。研究结果表明,在低浓度时,甲基纤维素增加了体系的稳定性,对NaCl引起的液滴絮凝也有很好的抑制作用。而高浓度的甲基纤维素导致pH6.5和7.0的体系同时发生乳析和蛋白质沉积现象。其作用机理可能是,在低浓度时甲基纤维素吸附到液滴蛋白质层的外围形成次级保护层,增加了体系的稳定性,而高浓度时则可能置换出液滴的蛋白质吸附层。

Effects of methylcellulose on stabilities of emulsions stabilized by soy protein isolates were studied in this paper. The results were as follows: Lower concentration methylcellulose improved stabilities of emulsion systems, and inhibited flocculation of oil droplets induced by neutralization charge of NaCl. Higher concentration methylcellulose resulted in heavy creaming and protein sedimentation of emulsion systems at pH 6.5 and 7.0. It was suggested that lower concentration methylcellulose might adsorb to protein adsorption layer of oil droplets to form secondary adsorption layer and improve emulsion stabilities. The higher concentration methylcellulose might displace protein from protein adsorption layers of oil droplets.