摘要
利用菜籽蛋白和黄原胶进行美拉德反应制备菜籽蛋白-黄原胶复合物,评价了菜籽蛋白-黄原胶复合物制备乳状液的乳化性能、Zeta电位、粒径和分层指数以及过氧化值。研究结果表明,与菜籽蛋白制备乳状液相比,菜籽蛋白-黄原胶复合物制备乳状液的乳化性能显著增加。并且,菜籽蛋白-黄原胶复合物能够增加乳状液的负电荷,降低乳状液的粒径值。美拉德反应增加了菜籽蛋白-黄原胶复合物制备乳状液的空间排斥,进一步防止液滴絮凝或聚结,从而降低了乳状液的分层指数。此外,菜籽蛋白-黄原胶复合物具有较强的抗氧化活性,能够显著降低乳状液的过氧化值。
Rapeseed protein xanthan gum complex was prepared by Maillard reaction between rapeseed protein and xanthan gum.The emulsifying properties,zeta potential,particle size,stratification index and peroxide value of the emulsion prepared by rapeseed protein xanthan gum complex were evaluated.The results showed that compared with rapeseed protein emulsion,the emulsifying performance of rapeseed protein xanthan gum complex emulsion was significantly increased.Moreover,rapeseed protein xanthan gum complex could increase the negative charge of emulsion and reduce the particle size of emulsion.Maillard reaction increased the spatial repulsion of rapeseed protein xanthan gum complex to prepare emulsion,further preventing droplet flocculation or coalescence,and reducing the stratification index of emulsion.In addition,rapeseed protein xanthan gum complex had strong antioxidant activity and could significantly reduce the peroxide value of emulsion.
作者
郭英
GUO Ying(Department of Food and Drug Engineering,Shijiazhuang University of Applied Technology,Shijiazhuang 050081,China)
出处
《食品科技》
CAS
北大核心
2022年第2期279-282,共4页
Food Science and Technology
关键词
美拉德反应
菜籽蛋白
黄原胶
复合物
Maillard reaction
rapeseed protein
xanthan gum
compound
