吐温80和大豆分离蛋白混合界面对乳液稳定性的影响

Influence of Mixed Interface of Tween 80 and Soy Protein Isolate on Emulsion Stability

以不同质量分数吐温80和大豆分离蛋白混合,利用超声乳化技术制备乳液,研究混合界面对乳液稳定性的影响。结果表明,随着吐温80质量分数增加(0~0.4%),乳化后的乳液粒径逐渐从(488.2±19.16)nm减小到(225.7±15.98)nm;吐温80质量分数≥0.3%时,乳液在pH 3~7时均无乳滴聚集,吐温80质量分数≥0.2%时,盐浓度0~0.5mol/L的变化对其稳定性基本无影响;加热处理时,吐温80质量分数对乳液稳定性无明显影响;随着吐温80质量分数增加,乳滴界面上蛋白质吸附量降低。试验结果为大豆分离蛋白乳液在食品中的广泛应用提供理论依据。

Different concentrations of Tween 80 and soybean protein isolate were mixed,and the emulsion was prepared by ultrasonic emulsification technology.The effect of the mixed interface on the stability of the emulsion was studied.The results showed that with the increase of the content of Tween 80(0-0.4%),the particle size of the emulsified emulsion gradually decreased from(488.2±19.16)nm to(225.7±15.98)nm;When the addition of Tween 80 was≥0.3%,the emulsion had no droplet aggregation at pH 3-7,and when the addition of Tween 80≥0.2%,the change of salt concentration 0-0.5 mol/L basically had no effect on its stability.With heating treatment,the addition of Tween 80 had no obvious effect on the stability of the emulsion,but with the increase of Tween 80 content,the protein adsorption on the interface of emulsion droplets decreased.A theoretical basis for the wide application of soybean protein isolate emulsion in food was provided.