大豆分离蛋白-磷脂复合乳化体系乳化及氧化稳定性研究

Studies on Emulsification and Oxidation Stability of the Soybean Isolate Protein-Phospholipid Emulsion System

研究了添加大豆磷脂以及添加量对大豆分离蛋白-磷脂复合乳化体系乳化性质、储存稳定性和氧化稳定性等特性的影响。对大豆分离蛋白-磷脂复合乳化体系分别进行乳化活性、乳化稳定性、粒径分布、Zeta电位、乳层析指数、氢过氧化物值和TBARS值的测定。通过激光共聚焦显微镜技术观察乳液中油滴分布及微观结构的变化。研究结果表明:随着磷脂添加量的增加,乳液的物理稳定性、储存稳定性和氧化稳定性均基本呈现先升高后降低的趋势。其中,当磷脂添加量为10%时,乳液的稳定性表现最佳,较对照组明显提高,表明添加磷脂可促进大豆分离蛋白与磷脂相互作用,在水-油界面上形成界面膜(较稳定的薄膜)。与适量磷脂的复合,可提高乳液的稳定性及氧化稳定性。

For researching the emulsifying properties, storage stability, oxidation stability and other characteristics of soybean isolate protein with soybean phospholipid by different addition amount, the emulsifying activity and emulsion stability, particle size distribution, zeta potential, index of creaming, hydrogen oxidation value and TBARS of soybean protein-phospholipid emulsion system were determinated and emulsion oil droplets distribution and microstructure changes were observed by laser scanning confocal microscopy. The experimental results showed that the physical stability, storage stability and oxidation stability of the emulsion increased firstly and then decreased with the increasing of the amount of phospholipid. The stability of the emulsion was the best when the addition amount of 10%, which indicated that the phospholipid made the soy protein isolate and phospholipid boundary film formed on the liquid drop and improved the stability and oxidation stability of the emulsion.