不同大豆蛋白卵磷脂相互作用对乳化特性的影响

The Effect of Different Soybean Protein and Lecithin on Emulsifying Properties

试验通过采用内源荧光光谱和三维荧光光谱技术,分别探究了不同大豆蛋白-卵磷脂相互作用对复合乳状液乳化特性的影响。研究结果显示,7S-Lec样品具有最强相互作用力,其次为SPI-Lec样品,11S-Lec样品相互作用最弱。在不同大豆蛋白-卵磷脂乳状液中,7S-Lec乳化体系具有最强的乳化活性及稳定性,而SPI-Lec乳化体系与11S-Lec乳化体系乳化活性无显著差异,但乳化稳定性有明显差别。该结果表明,在复合体系中蛋白-卵磷脂间相互作用主要对乳化稳定性具有影响,不同蛋白与卵磷脂之间相互作用不同,相互作用越强,乳液界面膜越稳定,乳液稳定性越强。

The effects of different soybean protein and lecithin on the emulsifying properties of the composite emulsion were explored by fluorescence spectra and three-dimensional fluorescence spectra. The results showed that the 7S-Lec sample had the strongest interaction force, followed by the SPI-Lec sample, and the 11S-Lec sample had the weakest interaction. In different soybean protein-phospholipid emulsions, 7S-Lec emulsion system had the strongest emulsifying activity and stability, and the emulsion activity of SPI-Lec and 11S-Lec emulsion systems had no significant difference, but there were some significant differences in emulsion stability. The results showed that the interaction between protein and phospholipid had an influence on the emulsion stability, and the stronger interaction, the more stable emulsion interracial film, in order to the stronger emulsion stability.