酸性条件下大黄鱼鱼卵水解蛋白-大豆卵磷脂复合体系物理稳定性分析

Study on the Physical Stability of Emulsion Prepared with Composite of Hydrolyzed Protein from Large Yellow Croaker Roe and Lecithin Under Acidic Conditions

通过对鱼卵水解蛋白-大豆卵磷脂复合体系稳定的乳液乳化活性、乳化稳定性、乳液粒径的测定和快速稳定性分析及微观结构观察,较为系统地研究了在酸性条件下(pH值为3)鱼卵水解蛋白-大豆卵磷脂复合体系乳液的物理稳定性。结果表明,分别与鱼卵水解蛋白、大豆卵磷脂稳定的乳液相比较,添加了大豆卵磷脂的乳液乳化性能表现出不同程度的提高,当鱼卵水解蛋白-大豆卵磷脂配比为0.2∶0.8时,该复合体系的乳化性能最好,制备获得的乳液粒径分布最小,物理稳定性显著提高。复合体系乳液粒径最小为56.8 nm,液滴分布最均匀。可为大黄鱼鱼卵水解蛋白作为乳化稳定剂在酸性含油脂饮品生产中的应用提供一定的参考。

To investigate the effect hydrolyzed protein-soy lecithin composite system on the physical stability of oil in wateremulsion at pH 3,indicators including emulsifying activity,emulsifying stability,particle sizeof droplet,rapid stability indexand microstructure were investigated.The results showed that the physical stability of the emulsion stabilized with composite of hydrolyzed protein/soybean lecithin was significantly improved,compared with the emulsion stabilized with hydrolyzed protein of roe or soybean lecithin.When the ratios of hydrolyzed protein and soybean lecithin was 0.2∶0.8,the composite demonstrated greatest emulsifying performance.The smallest particle size and the narrowest distribution of the oil droplets was found in the emulsion stabilized with the composite.The research demonstrated the possibility of hydrolyzed protein from large yellow croaker roe as an emulsifier which be used in acidic oil/water beverage through compositing with soy lecithin.