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

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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Bibliographic Details
Main 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
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2023-02-01
Series:	Zhongguo youzhi
Subjects:	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
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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