米糠蛋白O/W及W/O/W乳液制备及界面稳定性

Preparation and Interfacial Stability of Rice Bran Protein-Stabilized O/W and W/O/W Emulsions

为对比不同米糠蛋白质量浓度下O/W及W/O/W乳液的稳定性,以米糠蛋白作为基料,采用双乳化法制备O/W及W/O/W乳液,考察不同米糠蛋白质量浓度下乳液的微观形态和稳定性并探究其界面稳定机理。结果表明:W/O/W乳液的贮存稳定性显著优于O/W乳液;与相同蛋白含量的O/W乳液相比,W/O/W乳液的黏度显著提高;当米糠蛋白质量浓度为0.4 g/100 mL时,W/O/W乳液的稳定性较O/W乳液提高了1倍以上;乳液内部包裹更多的W/O液滴,W/O/W乳液的粒径较大;而此时静电斥力也较大,起到稳定乳液的目的。同时,米糠蛋白质量浓度不小于0.4 g/100 mL时,O/W及W/O/W乳液中蛋白质的吸附率较高,达到78%以上。本研究为天然米糠蛋白质在食品级乳液中的开发提供参考,为粮食副产物的综合利用提供了新思路。

This study compared the micromorphology and stability of O/W and W/O/W emulsions with different concentrations of rice bran protein,prepared by double emulsification using rice bran protein as an interfacial stabilizer,and explored the interfacial stability mechanism.The results showed that the stability of the W/O/W emulsion was significantly better than that of the O/W emulsion.The viscosity of the W/O/W emulsion was significantly improved compared with the O/W emulsion at the same protein level.When the concentration of rice bran protein was 0.4 g/100 mL,the stability of the W/O/W emulsion was twice higher than that of the O/W emulsion;besides,there were more W/O droplets inside the W/O/W emulsion,with larger particle size.The emulsion was more stable because it had greater electrostatic repulsion.The rate of protein adsorption to the O/W and W/O/W emulsions were higher than 78%when the concentration of rice bran protein was equal to or greater than 0.4 g/100 mL.This study provides a reference for the application of natural rice bran protein in food-grade emulsions and provides a new idea for the comprehensive utilization of grain by-products.