摘要
该文利用大豆球蛋白（SG）为原料,通过在不同浓度下加热处理（100℃,30 min）得到一系列SG颗粒,利用动态光散射技术（DLS）、原子力显微镜（AFM）等手段研究了SG颗粒的性质（粒径、电位、微结构、表面疏水性）及其稳定乳液的性质。结果发现,加热处理可以显著地增加颗粒粒径（90~150 nm）及表面疏水性（提升了5~8倍）,其程度受加热时蛋白浓度影响。加热处理不仅提高了SG颗粒的乳化性能,还提高了其抗乳液凝聚稳定性（储藏14 d内）,表明了SG颗粒具有良好的作为Pickering乳液稳定剂的潜力。
In the present work, soy glycinin （ SG ） particles were formed by heating the material soy glycinin at 100℃ for 30 min with different protein concentrations. The particle properties such as particle size, potential, microstructure and surface hydrophobicity were evaluated by dynamic scattering technology and atomic force microscopy, indicating that heat treatment caused bigger particlesize （ 90-150 nm ） with more hydrophobic nature （ increased 5-8 times relative to native SG ） and protein concentration was favorable for the size and hydrophdoic of nanoparticles. The results showed that all the heated SG particles exhibited good stability against coalescence under a 14-day storage period, meaning they had good potential to be Pickering-like emulsion stabilization.
出处
《粮食与油脂》
北大核心
2015年第7期45-49,共5页
Cereals & Oils
