大豆分离蛋白-灵芝孢子油乳状液体系构建及其稳定性研究

Preparation of Soybean Isolate Protein-Ganoderma lucidum Spore Oil Emulsion and Its Stability Study

灵芝孢子油中含有很多功效成分,在自然条件下容易被氧化而造成营养损失。本文以大豆分离蛋白为乳化剂、灵芝孢子油为内部油相,构建了大豆分离蛋白-灵芝孢子油包埋体系,研究了大豆分离蛋白和灵芝孢子油浓度对乳状液稳定性的影响,从而构建最佳的乳状液体系,并对乳状液在储存过程中的稳定性进行测定。结果表明,采用动态光散射法测得制备的灵芝孢子油乳状液均呈双峰分布,ζ-电位绝对值大,当大豆分离蛋白浓度为0.5%、油浓度为0.5%时,乳状液的粒径最小,稳定性最好,在储存过程中该乳状液体系中的粒径在10 d内分布均匀。同时还加入了不同抗氧化剂,研究抗氧化剂对乳状液抗氧化性的改善。结果发现,与对照组(灵芝孢子油+水)相比,乳状液中灵芝孢子油的抗氧化性有了明显提升,过氧化值降低了29.24%,加入茶多酚对灵芝孢子油的保护效果最佳,过氧化值降低了81.42%。本文为灵芝孢子油在食品保健领域的应用以及液体口服类产品的开发提供了理论支持。

Ganoderma lucidum spore oil contains a lot of effective components,it is easy to be oxidized and cause nutritional loss under natural conditions.In this paper,soybean protein was used as emulsifier and Ganoderma lucidum spore as internal oil phase to construct the soybean protein-Ganoderma lucidum spore oil encapsulation system.The effect influence of protein and oil concentrations on the stability of emulsion was were studied to make sure the best emulsion system,the stability of the emulsion during storage was also measured.The result showed that all the prepared Ganoderma lucidum spore oil emulsion,measured by dynamic light scattering,showed bimodal distribution,had a high zeta potential absolute value and homogeneous particle distribution in 10 days.When the protein concentration was 0.5%,oil concentration 0.5%,the emulsion had the minimummaximum size distribution and best centrifugal stability coefficient,and the centrifugal stability coefficient decreased with the increase of oil concentration.During the storage process,the particle size of the emulsion was uniformly distributed within 10 days.The antioxidant stability of emulsion was improved by adding different antioxidants.Compared with the control group(Ganoderma lucidum spore oil and water),the antioxidant properties of Ganoderma lucidum spore oil in the emulsion were significantly improved,and the peroxide value decreased by 29.24%.The protective effect of tea polyphenols on Ganoderma lucidum spore oil was the best,and its peroxide value decreased by 81.42%.This paper provides theoretical support for the application of Ganoderma lucidum spore oil in the food field and the development of oral liquid products.