大豆分离蛋白与黄原胶复合对胡麻油乳液及其模板油凝胶物理性质的影响

Effect of Soybean Protein Isolate Combined with Xanthan Gum on the Physical Properties of Linseed Oil Emulsion and Template Oleogels

为了研究大豆分离蛋白与黄原胶复合制备胡麻油基油凝胶的潜力,采用乳液模板法,在大豆分离蛋白(质量分数5%)与黄原胶(质量分数0.5%)体积比为1∶1、2∶1、3∶1、5∶1、10∶1的条件下制备了胡麻油基油凝胶,考察黄原胶添加比例对乳液稳定性、凝胶强度、油损失率和二级结构的影响。结果表明:随着黄原胶添加比例的增加,乳液的物理稳定性和黏弹性增大,乳液粒径明显减小,最小为(2.99+0.29)μm,乳化稳定性比对照组增加了1.5倍,表现出类似固体的性质。当大豆分离蛋白与黄原胶的体积比为1∶1时,油凝胶的油损失率比纯大豆分离蛋白油凝胶减少了26.87%。当大豆分离蛋白与黄原胶的体积比为3∶1时,凝胶强度G′>11000Pa,明显大于未添加黄原胶的油凝胶(1900Pa)。通过对油凝胶二级结构进行分析,发现聚合物链内的氢键是聚合物油凝胶形成的重要驱动力。本研究为食品用聚合物制备油凝胶提供了参考,并为其替代固体脂肪的潜在应用提供了理论基础。

In order to explore the potential of soy protein isolate and xanthan gum complex to prepare linseed oil basedoleogels,the oleogels were prepared using emulsion-templated method under the condition of soy protein isolate(SPI)(mass fraction 5%)∶xanthan gum(XG)(mass fraction 0.5%)of 1∶1,2∶1,3∶1,5∶1,10∶1.The effects of XG addition ratio on emulsion stability,gel strength,oil loss rate,and secondary structure were investigated.The results revealed that with the increase of XG addition ratio,the physical stability and viscoelasticity of emulsion increased,and the particle size of emulsion declined significantly with a minimum of(2.99+0.29)μm.The emulsification stability increased by 1.5 times compared with the control group,showing solid characteristic.When the ratio of SPI to XG was 1∶1,the oil loss rate of oleogels was 26.87%less than than that of pure soy protein isolate-based oleogels.And oleogels displayed a high gel strength of G′>11000Pa,which was higher than pure protein based-oleogels(1900Pa),as the ratio of SPI to XG was 3∶1.Through the analysis of the secondary structure of the gel,it was found that the hydrogen bond in the polymer chain was an important driving force for the formation of polymer oleogels.Therefore,this research has given a reference for the preparation of oleogels with food-approved polymer and also provided a theoretical basis for their potential application as a substitute for solid fats.