豌豆分离蛋白/卡拉胶复合物乳液的性质研究Properties of emulsions stabilized by pea protein isolate/ carrageenan complexes
为改善豌豆分离蛋白（PPI）在酸性乳液体系中的乳化稳定性，将PPI与阴离子多糖卡拉胶 (CG) 在酸性条件下混合，制备可溶性静电复合物乳液。通过测定PPI乳液和PPI/CG复合物乳液在不同pH（4~7）下粒径、ζ-电位、显微结构以及乳析指数的变化，判断两种乳液的稳定性。结果表明：pH 4~5时，PPI乳液粒径达到35 μm以上，而pH 4~7时PPI/CG复合物乳液粒径均小于18 μm；储藏14 d时，PPI乳液和PPI/CG复合物乳液粒径均稍有增加；酸性条件下，PPI乳液的ζ-电位绝对值均小于30 mV，而PPI/CG复合物乳液的ζ-电位绝对值均大于40 mV；酸性条件下，PPI/CG复合物...
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| Language: | English |
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中粮工科（西安）国际工程有限公司
2023-02-01
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| Series: | Zhongguo youzhi |
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| Online Access: | http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20230207&year_id=2023&quarter_id=2&falg=1 |
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| author | 沈可洁1，李兴飞1，华欲飞1，张钊2，曹连锋2，王才立2，张彩猛1SHEN Kejie1, LI Xingfei1, HUA Yufei1, ZHANG Zhao2, CAO Lianfeng2, WANG Caili2, ZHANG Caimeng1 |
| author_facet | 沈可洁1，李兴飞1，华欲飞1，张钊2，曹连锋2，王才立2，张彩猛1SHEN Kejie1, LI Xingfei1, HUA Yufei1, ZHANG Zhao2, CAO Lianfeng2, WANG Caili2, ZHANG Caimeng1 |
| author_sort | 沈可洁1，李兴飞1，华欲飞1，张钊2，曹连锋2，王才立2，张彩猛1SHEN Kejie1, LI Xingfei1, HUA Yufei1, ZHANG Zhao2, CAO Lianfeng2, WANG Caili2, ZHANG Caimeng1 |
| collection | DOAJ |
| description | 为改善豌豆分离蛋白（PPI）在酸性乳液体系中的乳化稳定性，将PPI与阴离子多糖卡拉胶 (CG) 在酸性条件下混合，制备可溶性静电复合物乳液。通过测定PPI乳液和PPI/CG复合物乳液在不同pH（4~7）下粒径、ζ-电位、显微结构以及乳析指数的变化，判断两种乳液的稳定性。结果表明：pH 4~5时，PPI乳液粒径达到35 μm以上，而pH 4~7时PPI/CG复合物乳液粒径均小于18 μm；储藏14 d时，PPI乳液和PPI/CG复合物乳液粒径均稍有增加；酸性条件下，PPI乳液的ζ-电位绝对值均小于30 mV，而PPI/CG复合物乳液的ζ-电位绝对值均大于40 mV；酸性条件下，PPI/CG复合物乳液较PPI乳液分散性有明显改善；在储藏14 d过程中，PPI乳液乳析指数随储藏时间的延长而逐渐增大，而PPI/CG复合物乳液乳析指数基本为0。综上，PPI/CG复合物可显著改善PPI在酸性条件下的乳化稳定性。
To improve the emulsification stability of pea protein isolate (PPI) in acidic emulsion systems, soluble electrostatic complex emulsions were prepared by mixing PPI with anionic polysaccharide carrageenan (CG) under acidic conditions. The stability of the two emulsions was determined by measuring the changes of particle size, ζ-potential, microstructure and emulsion precipitation index at different pH(4-7) of PPI emulsion and PPI/CG complex emulsion. The results showed that the particle size of PPI emulsions reached more than 35 μm at pH 4-5, while the particle size of PPI/CG complex emulsions were less than 18 μm at pH 4-7. After storage for 14 d, the particle size of PPI emulsion and PPI/CG complex emulsion slightly increased. Under acidic conditions, the absolute value of ζ-potential of PPI emulsion was less than 30 mV, and that of PPI/CG complex emulsion was above 40 mV. The dispersion of PPI/CG complex emulsion was obviously improved compared with PPI emulsion under acidic conditions. The emulsion precipitation index of PPI emulsion basically gradually increased with the prolonging of storage time during 14 d storage, while the emulsion precipitation index of PPI/CG complex emulsion was basically 0. In conclusion, the PPI/CG complex can significantly improve the emulsion stability of PPI under acidic conditions. |
| first_indexed | 2024-03-13T02:25:41Z |
| format | Article |
| id | doaj.art-097fb4be526b4374814ab9dbcc243a61 |
| institution | Directory Open Access Journal |
| issn | 1003-7969 |
| language | English |
| last_indexed | 2024-03-13T02:25:41Z |
| publishDate | 2023-02-01 |
| publisher | 中粮工科（西安）国际工程有限公司 |
| record_format | Article |
| series | Zhongguo youzhi |
| spelling | doaj.art-097fb4be526b4374814ab9dbcc243a612023-06-30T02:19:48Zeng中粮工科（西安）国际工程有限公司Zhongguo youzhi1003-79692023-02-014823640https://doi.org/10.19902/j.cnki.zgyz.1003-7969.220029豌豆分离蛋白/卡拉胶复合物乳液的性质研究Properties of emulsions stabilized by pea protein isolate/ carrageenan complexes沈可洁1，李兴飞1，华欲飞1，张钊2，曹连锋2，王才立2，张彩猛1SHEN Kejie1, LI Xingfei1, HUA Yufei1, ZHANG Zhao2, CAO Lianfeng2, WANG Caili2, ZHANG Caimeng101.江南大学 食品学院，江苏 无锡 214122； 2.山东嘉华生物科技股份有限公司，山东 聊城 2524001.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; 2.Shandong Jiahua Biotechnology Co. , Ltd. , Liaocheng 252400, Shandong, China为改善豌豆分离蛋白（PPI）在酸性乳液体系中的乳化稳定性，将PPI与阴离子多糖卡拉胶 (CG) 在酸性条件下混合，制备可溶性静电复合物乳液。通过测定PPI乳液和PPI/CG复合物乳液在不同pH（4~7）下粒径、ζ-电位、显微结构以及乳析指数的变化，判断两种乳液的稳定性。结果表明：pH 4~5时，PPI乳液粒径达到35 μm以上，而pH 4~7时PPI/CG复合物乳液粒径均小于18 μm；储藏14 d时，PPI乳液和PPI/CG复合物乳液粒径均稍有增加；酸性条件下，PPI乳液的ζ-电位绝对值均小于30 mV，而PPI/CG复合物乳液的ζ-电位绝对值均大于40 mV；酸性条件下，PPI/CG复合物乳液较PPI乳液分散性有明显改善；在储藏14 d过程中，PPI乳液乳析指数随储藏时间的延长而逐渐增大，而PPI/CG复合物乳液乳析指数基本为0。综上，PPI/CG复合物可显著改善PPI在酸性条件下的乳化稳定性。 To improve the emulsification stability of pea protein isolate (PPI) in acidic emulsion systems, soluble electrostatic complex emulsions were prepared by mixing PPI with anionic polysaccharide carrageenan (CG) under acidic conditions. The stability of the two emulsions was determined by measuring the changes of particle size, ζ-potential, microstructure and emulsion precipitation index at different pH(4-7) of PPI emulsion and PPI/CG complex emulsion. The results showed that the particle size of PPI emulsions reached more than 35 μm at pH 4-5, while the particle size of PPI/CG complex emulsions were less than 18 μm at pH 4-7. After storage for 14 d, the particle size of PPI emulsion and PPI/CG complex emulsion slightly increased. Under acidic conditions, the absolute value of ζ-potential of PPI emulsion was less than 30 mV, and that of PPI/CG complex emulsion was above 40 mV. The dispersion of PPI/CG complex emulsion was obviously improved compared with PPI emulsion under acidic conditions. The emulsion precipitation index of PPI emulsion basically gradually increased with the prolonging of storage time during 14 d storage, while the emulsion precipitation index of PPI/CG complex emulsion was basically 0. In conclusion, the PPI/CG complex can significantly improve the emulsion stability of PPI under acidic conditions.http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20230207&year_id=2023&quarter_id=2&falg=1豌豆分离蛋白；卡拉胶；静电复合物；乳液;稳定性pea protein isolate； carrageenan； electrostatic complex; emulsion; stability |
| spellingShingle | 沈可洁1，李兴飞1，华欲飞1，张钊2，曹连锋2，王才立2，张彩猛1SHEN Kejie1, LI Xingfei1, HUA Yufei1, ZHANG Zhao2, CAO Lianfeng2, WANG Caili2, ZHANG Caimeng1 豌豆分离蛋白/卡拉胶复合物乳液的性质研究Properties of emulsions stabilized by pea protein isolate/ carrageenan complexes Zhongguo youzhi 豌豆分离蛋白；卡拉胶；静电复合物；乳液;稳定性 pea protein isolate； carrageenan； electrostatic complex; emulsion; stability |
| title | 豌豆分离蛋白/卡拉胶复合物乳液的性质研究Properties of emulsions stabilized by pea protein isolate/ carrageenan complexes |
| title_full | 豌豆分离蛋白/卡拉胶复合物乳液的性质研究Properties of emulsions stabilized by pea protein isolate/ carrageenan complexes |
| title_fullStr | 豌豆分离蛋白/卡拉胶复合物乳液的性质研究Properties of emulsions stabilized by pea protein isolate/ carrageenan complexes |
| title_full_unstemmed | 豌豆分离蛋白/卡拉胶复合物乳液的性质研究Properties of emulsions stabilized by pea protein isolate/ carrageenan complexes |
| title_short | 豌豆分离蛋白/卡拉胶复合物乳液的性质研究Properties of emulsions stabilized by pea protein isolate/ carrageenan complexes |
| title_sort | 豌豆分离蛋白 卡拉胶复合物乳液的性质研究properties of emulsions stabilized by pea protein isolate carrageenan complexes |
| topic | 豌豆分离蛋白；卡拉胶；静电复合物；乳液;稳定性 pea protein isolate； carrageenan； electrostatic complex; emulsion; stability |
| url | http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20230207&year_id=2023&quarter_id=2&falg=1 |
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