糖基化豌豆分离蛋白稳定Pickering高内相乳液的贮藏稳定性

Storage stability of Pickering high internal phase emulsions stabilized by glycated pea protein isolate

通过测定乳液的微观结构、流变特性和氧化稳定性来揭示豌豆分离蛋白和糖基化豌豆分离蛋白稳定Pickering高内相乳液的贮藏稳定性变化规律。研究发现,Pickering高内相乳液经加速贮藏后,因其空间位阻和凝胶网络结构的形成,使得糖基化豌豆分离蛋白稳定乳液具有良好的贮藏稳定性。随着糖基化程度的增大,乳液仍保持较完整的液滴结构和较强的凝胶强度,能够延缓乳液脂质的氧化程度,并显著降低乳液中醛和酮的生成(p<0.05)。其中,豌豆分离蛋白稳定Pickering高内相乳液产生己醛11.06μg/g,糖基化豌豆分离蛋白稳定乳液产生己醛5.68μg/g。

The changes of storage stability of Pickering high internal phase emulsions(HIPEs)stabilized by pea protein isolate(PPI)and glycated pea protein isolate(g PPI)were revealed by measuring the microstructure,rheological properties and oxidative stability of the emulsions.The results showed that Pickering HIPEs stabilized by g PPI had good storage stability after accelerated storage due to its steric hindrance and the formation of gel network structure.With the increasing of glycation extent,the emulsions still maintained a relatively complete droplet structure and strong gel strength,which delayed the degree of lipid oxidation and significantly reduced the generation of aldehydes and ketones(p<0.05).Pickering HIPEs stabilized by PPI produced hexanal 11.06μg/g,while the Pickering HIPEs stabilized by g PPI produced hexanal 5.68μg/g.