猪皮蛋白粉乳化特性及其乳液稳定性研究

Emulsification characteristics of pig skin protein powder and its emulsion stability

该研究以猪皮蛋白粉(porcine skin protein powder,PSPP)为原料,以大豆油为油相制备乳液,研究了不同质量分数的PSPP(0.5%~3.0%)对乳液的理化性质、流变特性及稳定性的影响。结果表明,随着PSPP添加量的增加,更多的蛋白颗粒参与界面吸附和连续相网络形成,导致乳液液滴尺寸降低(300~40μm),乳液持水力和流变学特性(表观黏度、模量)增加,进而提高了乳液的贮藏、离心、冻融稳定性。研究结果可为猪皮的高值利用拓展新途径,并为PSPP作为乳化型功能性组分在食品中应用提供理论依据和指导意义。

In this study,the effects of different mass fractions of porcine skin protein powder(PSPP,0.5%-3.0%)concentrations on the physicochemical properties,rheological properties,and stability of the emulsions were investigated by using PSPP as the raw material and soybean oil as the oil phase for the preparation of emulsions.Results showed that with the increase of PSPP addition,more protein particles were involved in interfacial adsorption and continuous phase network formation.As a result,the emulsion droplet size decreased(300-40μm)and the emulsion water holding capacity and rheological properties(apparent viscosity,modulus)increased.Moreover,the storage,centrifugal,and freeze-thaw stability of the emulsion have been improved.Therefore,this study could expand new ways for the high-value utilization of pig skin and provide a theoretical basis and guidance for the application of PSPP as an emulsified functional component in food.