阿拉伯胶对豌豆蛋白制备的水包油型乳状液稳定性的影响

Effect of Arabic gum on the stability of oil-in-water emulsion prepared from pea protein

研究不同质量分数的阿拉伯胶(0.10%、0.15%、0.20%和0.25%)对豌豆蛋白制备的水包油型乳状液物理和氧化稳定性的影响。测定了乳状液的粒径、黏度、分层指数以及过氧化值和硫代巴比妥酸值。结果表明:阿拉伯胶可以作为稳定剂降低乳状液的粒径值,但阿拉伯胶的添加量超过0.2%会导致液滴桥联,使粒径再次增大。阿拉伯胶具有增加连续相黏度的能力,减少液滴碰撞,从而减少絮凝和聚结,减弱分层现象的发生。乳状液的黏度增强,导致氧化剂向油滴表面积扩散的速度减慢,且通过乳化作用与油结合可以清除自由基,降低脂质氧化速率。

The effects of different mass fraction of Arabic gum (0. 10 %, 0. 15 %, 0. 20 % and 0. 25 %)on the physical and oxidative stability of oil-in-water emulsions prepared from pea protein were studied.The particle size, viscosity, stratification index, peroxide value and thiobarbituric acid value of the emulsion were determined. The results showed that Arabic gum could be used as stabilizer to reduce the particle size of emulsion, but when the content of Arabic gum was more than 0. 2 %, the droplet was bridged and the particle size was increased again. Arabic gum had the ability of increasing the viscosity of continuous phase, reducing droplet collision, reducing flocculation and coalescence, and weakening the occurrence of stratification. When the viscosity of emulsion increased, the diffusion of oxidant to the surface area of oil drop was slower, and the combination of emulsion and oil could remove free radicals and reduce the rate of lipid oxidation.