超声对亚麻籽蛋白稳定的水包油乳液理化性质的影响

Effect of Ultrasound on Physicochemical Properties of Oil-in-Water Emulsions Stabilized by Flaxseed Protein

亚麻籽蛋白(flaxseed protein isolate,FPI)作为植物来源的优质蛋白,具有良好的乳化能力。本研究采用碱溶酸沉法提取得到蛋白质含量为90.8%的亚麻籽蛋白,分析不同超声乳化条件(40%功率,超声有效时间2、6、12、18、24、30 min)对含有大豆油的两种不同浓度(0.5%、1.0%,w/w)的亚麻籽蛋白稳定乳液的理化性质及流变性能的影响,发现在超声乳化30 min后乳液具有较小液滴尺寸,乳液的绝对Zeta(ζ)-电位值最高,显示出最佳的粘弹性。同时,相比低浓度蛋白乳液,高浓度蛋白稳定乳液显示出良好的液滴尺寸分布特征和更好的稳定性。结果表明,超声乳化处理30 min可明显提高乳液的稳定性及凝胶性。

As a kind of high-quality protein derived from plants,flaxseed protein has good emulsifying capacity.In this study,flaxseed protein with protein content of 90.8%was extracted by alkali-solution and acid-isolation method.This paper focused on the influence of different ultrasound emulsification conditions(40%power,sonication for 2,6,12,18,24,30 min)on the physicochemical and rheological properties of emulsions stabilized by flaxseed protein-based emulsions at two different protein concentration(0.5%and 1.0%,w/w).It was found that the emulsion had a smaller droplet size after ultrasound emulsification for 30 min,and the absolute zeta(ζ)-potential value and the viscoelastic properties of which was the highest among all the oil-in-water emulsions.At the same time,the system which contained high concentration protein showed a better droplet size distribution profile and stability compared with that of emulsions stabilized by low concentration protein.The results indicated the stability and gelation of emulsion could be significantly improced after ultrasound emulsification for 30 min.