摘要
研究了以天然豌豆蛋白(NPPI)及pH12偏移处理豌豆蛋白(BPPI)作为乳化剂,与三种不饱和脂肪酸含量差异很大的植物油(山茶油、葵花籽油和亚麻籽油)形成O/W乳化液,探讨蛋白改性和植物油种类对乳状液的乳化性能、氧化稳定性、流变性能和微观结构的影响。结果表明,BPPI有利于改善乳状液的理化性质。富含油酸的山茶油乳状液的氧化稳定性较好,但乳化稳定性最差,富含亚麻酸的亚麻籽油乳化液则相反,实际应用中可选择营养丰富、价格低廉的葵花籽油作为乳化液的油相。对开发高附加值的豌豆蛋白产品及拓宽其应用领域有一定的现实意义。
Native pea protein isolate（NPPI） and pH12-shifting pea protein isolate（BPPI） as emuLsifiers,were used to form oil-in-water emuLsions with three vegetable oils（camellia oil ,sunflower seed oil, linseed oil） which contained remarkable different unsaturated fatty acid content. The effect of structurally-modified PPI and vegetable oil types on emuLsifying properties,antioxidant activity,rheological properties and microstructure were investigated. The result showed that BPPI was beneficial to improve the physicochemical properties. The oxidative stability of camellia oil emulsion was the best and the emuLsion stability was the worst,which was contrary of linseed oil emuLsion. In practical application,sunflower seed oil could be as the oil phase of emuLsion. The ultimate goal was to develop the expansion of the utility of pea proteins as value-added functional products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第14期103-107,112,共6页
Science and Technology of Food Industry
基金
十二五规划项目(2012BAD28B04)
关键词
豌豆蛋白
乳化液
乳化性能
氧化稳定性
pea protein
emuLsion
emulsifying properties
antioxidant activity
