用小麦醇溶蛋白/阿拉伯胶复合胶体颗粒制备植物基蛋黄酱及其性质分析

Preparation of Plant-Based Mayonnaise with Wheat Gliadin/Gum Arabic Composite Colloidal Particles and Comparison of Their Properties

该研究采用反溶剂法制备小麦醇溶蛋白/阿拉伯胶(G/GA)复合胶体颗粒,制备不同浓度(0.5~2.0Wt%)复合胶体颗粒稳定的高内相乳液(HIPE)。复合胶体颗粒及乳液的粒度和性质分析结果显示,复合胶体颗粒的平均粒径为1.03μm。外观上,随着复合胶体颗粒浓度的增加(1.0~2.0wt%),乳液的液滴的粒径逐渐减小,液滴之间的排列更紧密,形成更稳定的乳液凝胶。流变学中蛋黄酱的触变恢复率为98.62%,不同复合胶体颗粒浓度HIPE分别为83.69%(0.5wt%)88.52%(1.0wt%)86.53%(1.5wt%)和97.17%(2.0wt%)。摩擦系数上所有样品均呈现先减小再增大的趋势。热稳定性检测中,2.0wt%G/GA稳定的HIPE的微观结构在加热后没有发生明显变化,液滴保持与处理前大小一致的球状,表明具有较好的热稳定性。该研究以G/GA复合胶体颗粒稳定的高内相乳液制备植物基蛋黄酱,获得与蛋黄酱性质高度相似且具有更好的热稳定性的HIPE,证明2.0Wt%G/GA稳定的HIPE具备作为植物蛋白基蛋黄酱开发应用的潜力,为替代传统动物蛋白基蛋黄酱提供了新的思路与数据支持。

Wheat gliadin/gum arabic(G/GA) composite colloidal particles were prepared by the anti-solvent method, which were then used in different concentrations(0.5~2.0 wt%) to prepare a stable high internal phase emulsion(HIPE). The particle size and properties of the composite colloid particles and emulsion showed that the average particle size of the composite colloid particles was 1.03 μm. With the increase in the concentration of the composite colloid particles(1.0~2.0 wt%), the droplet size decreased, and the arrangement of droplets became more compact, forming a more stable emulsion gel. The thixotropic recovery rate of mayonnaise in rheology was 98.62%, and the HIPE of different composite colloidal particle concentrations was 83.69%(0.5 wt%), 88.52 %(1.0 wt%), 86.53%(1.5 wt%), and 97.17%(2.0 wt%). The friction coefficient of all samples first decreased and then increased. In the thermal stability test, the microstructure of the 2.0 wt% G/GA-stabilized HIPE did not change significantly after heating. Additionally, the droplets remained spherical with the same size as that before treatment,indicating good thermal stability. In this study, plant-based mayonnaise was prepared with an HIPE stabilized by G/GA composite colloidal particles, and an HIPE with properties highly similar to those of mayonnaise was obtained, which had better thermal stability. The above results confirm that 2.0 wt% G/GA-stabilized HIPE can be developed and applied as vegetable protein-based mayonnaise, thus providing new ideas and data support for replacing traditional animal protein-based mayonnaise.