摘要
用正交试验法研究大豆分离蛋白(SPI)和浓缩蛋白(SPC)乳状液的最佳制备工艺条件,探讨了不同蛋白质量浓度、油体积分数、剪切时间、均质强度等条件对体系稳定性的影响。结果表明:在蛋白质量浓度为5 g/100 mL、油体积分数为25%、剪切时间为30 s、均质强度为200 Pa时SPI乳状液稳定性系数最高为91.66%;在蛋白质量浓度为4 g/100 mL、油体积分数为15%,剪切时间为120 s、均质强度为500 Pa时SPC乳状液稳定性系数最高为60.17%。分析两种乳液体系的稳定性及储藏期间的絮凝情况,结果发现任意蛋白质量浓度SPI乳液4℃储藏16 d均无乳析分层、絮凝现象,蛋白质量浓度低于3 g/100 mL时SPC乳液开始发生不同程度的分层、絮凝现象,且蛋白质量浓度越低乳液絮凝越严重;相同蛋白质量浓度时,SPI乳液粒径均小于SPC,最佳制备工艺条件下SPI乳液粒径为281.2 nm,zeta电位为-33.9 mV,SPC乳液粒径为600.2 nm,zeta电位为-26.2 mV,较小的粒径和较大的电位绝对值是SPI乳状液稳定性高于SPC的主要原因。
The paper studied the optimum preparation conditions of SPI （soybean protein isolate）and SPC （soybean protein concentrate）emulsion through orthogonal tests,and discussed the effects of protein mass concentration, oil volume fraction, shear time and homogenization strength on the system stability. Results showed that the SPI emulsion had the highest stability coefficient （91.66%）under the conditions of protein mass concentration 5 g/100 mL,oil volume fraction 25% ,shear time 30 s,and homogenization strength 200 Pa;and the SPC emulsion had the highest stability coefficient （60.17%）under the conditions of protein mass concentration 4 g/100 mL,oil volume fraction 15% ,shear time 120 s,and homogenization strength 500 Pa. Results of stability and flocculation analysis of SPI and SPC emulsions showed that creaming and floceulation occurred in SPC emulsion when the protein mass concentration was lower than 3 g/100 mL,and floceulation increased with the decrease of protein mass concentration; the particle size of SPI emulsion was smaller than that of SPC emulsion under the same protein mass concentration; under the optimum conditions, the particle sizes of SPI and SPC emulsion were 281.2 nm and 600.2 nm,and zeta-potentials were -33.9 mV and -26.2 mV, respectively;and the stability of SPI emulsion was higher than that of SPC emulsion due to its smaller particle size and larger absolute value of zeta-potential.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2017年第4期6-13,共8页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金项目(31671887)
