姜黄素-酶解改性SPI乳状液的制备及性质研究

The Preparation and Properties of Curcumin Emulsion Stabilized with Enzymatic Hydrolysis Modified Soybean Protein Isolate

为研究姜黄素-酶解改性SPI乳状液的制备方法及理化性质,以姜黄素乳状液的粒径与zeta-电位为考察指标,通过单因素试验分析不同酶质量分数、SPI浓度、酶解时间、均质机转速、均质时间对姜黄素-酶解改性SPI乳状液稳定性的影响,得出乳状液的最佳制备条件,即:木瓜蛋白酶质量分数0.15%,SPI质量分数2%,酶解时间0.5 h,均质机转速22 000 r/min,均质时间8 min。其中影响姜黄素-酶解改性SPI乳液稳定性的显著因素为酶质量分数和SPI浓度,非显著性因素为酶解时间、均质机转数和均质时间。

The preparation and properties of curcumin emulsion stabilized with enzymatic hydrolysis modified soybean protein isolate （SPI） were studied. The droplet size and zeta-potential of the emulsions were determined. The impact of papain concentration, SPI concentration, enzymatic hydrolysis time, homogenized speed and time on the curcumin emulsions stabilities were evaluated. It was found that the optimum parameters to prepare stable eureumin emulsion were： papain concentration 0.15%, SPI concentration 2%, enzymatic hydrolysis time 0.5 h, homogenized speed 22 000 r/min and homogenized time 8 min. The significant impact parameters on the enzymatic hydrolysis modified SPI stabilized-curcumin emulsion were papain concentration and SPI concentration, while the no ignificant impact parameters were enzymatic hydrolysis time, homogenized speed and time.