食品与发酵工业 >

2021 , Vol. 47 >Issue 1: 107 - 115

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024968

研究报告

酪蛋白酸钠-大豆油乳化体系的影响因素

  • 彭松林 ,
  • 张伊侬 ,
  • 赵紫悦 ,
  • 李懿璇 ,
  • 康梦瑶 ,
  • 尚永彪
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(农业部农产品贮藏保鲜质量安全评估实验室(重庆),重庆,400715)
    3(重庆市特色食品工程技术研究中心,重庆,400715)
硕士研究生(尚永彪教授为通讯作者, E-mail:shangyb64@ sina. com)

收稿日期: 2020-07-07

  修回日期: 2020-08-10

  网络出版日期: 2021-02-03

基金资助

国家兔产业技术体系肉加工与综合利用项目(CARS-43-E-1);重庆市草食牲畜产业技术体系项目(Y201706)

收起

Factors influencing the sodium caseinate-soybean oil emulsion system

  • PENG Songlin ,
  • ZHANG Yinong ,
  • ZHAO Ziyue ,
  • LI Yixuan ,
  • KANG Mengyao ,
  • SHANG Yongbiao
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Laboratory of Quality and Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China)
    3(Chongqing Engineering Research Center for Special Foods, Chongqing 400715, China)

Received date: 2020-07-07

  Revised date: 2020-08-10

  Online published: 2021-02-03

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摘要

为探究非均相液态体系条件对乳化效果的影响,改善油脂的乳化效果,以酪蛋白酸钠为乳化剂,研究不同的体系条件(蛋白添加量、脂水体积比、pH、NaCl浓度)对大豆油乳化液相关特性的影响。结果表明,在蛋白添加量为0.1%~0.5%(质量分数)时,蛋白添加量的增加使乳液黏度及界面蛋白吸附量均显著提高;液滴平均粒径由60 μm下降至7.28 μm,粒径分布范围变窄。在脂水比1∶2~2∶1范围内,随着脂水比增加,乳液黏度增大;脂水比＞1∶1时,黏度较其他组高出5倍左右,通过微观结构图发现这与乳滴紧密堆积有关;除了脂水比2∶3和1∶1变化不显著外,乳液的界面蛋白吸附量呈上升趋势;脂水比＜1∶1时乳滴平均粒径和分布范围差别不大,随后粒径先减小又有所增加。乳液pH在3~11范围内,pH为3和5时乳滴聚集严重,平均粒径及分布范围较其他组高。NaCl的加入可以显著提高乳液黏度和界面蛋白吸附量,NaCl浓度≤0.6 mol/L时,乳液粒径均小于对照组,其中浓度为0.12 mol/L时达到最小值,但 NaCl浓度为0.84 mol/L时乳滴中出现较大粒径乳滴,使其平均粒径超过对照组,NaCl浓度≥0.36 mol/L时乳液zeta-电位绝对值较对照组小。综上,乳化的适宜条件为:酪蛋白添加量为0.5%,脂水比为3∶2, pH为7~9, NaCl浓度≤0.6 mol/L。

关键词： 蛋白添加量; 脂水比; pH; 氯化钠; 大豆油; 乳化

本文引用格式

彭松林 , 张伊侬 , 赵紫悦 , 李懿璇 , 康梦瑶 , 尚永彪 . 酪蛋白酸钠-大豆油乳化体系的影响因素[J]. 食品与发酵工业, 2021 , 47(1) : 107 -115 . DOI: 10.13995/j.cnki.11-1802/ts.024968

Abstract

This paper aims to explore the influence of heterogeneous liquid system conditions on the emulsifying effect and improve the emulsifying effect of oil.Sodium caseinate was used as emulsifier to study the effects of different system conditions (protein dosage, fat-water ratio, pH, NaCl concentration) on the characteristics of soybean oil emulsion.The results showed that in the range of 0.1%-0.5%, the viscosity of emulsion and the adsorption capacity of interfacial proteins were significantly increased with the increase of protein addition.The average particle size of the droplet decreased from 60 μm to 7.28 μm, and the range of particle size distribution became narrower.In the range of 1∶2-2∶1, the viscosity of emulsion increased with the increase of the ratio.When the ratio of lipid water was larger than 1∶1, the viscosity was about 5 times higher than that of other groups, which was found to be related to the compact accumulation of milk droplets through the microscopic structure diagram.Except that the lipid/water ratio of 2∶3 and 1∶1 did not change significantly, the interfacial protein adsorption of emulsion showed an increasing trend.When the fat-water ratio was less than 1∶1, there was little difference in the average particle size and distribution range of the droplets, and then the particle size first decreased and then increased.When the pH of emulsion ranged from 3 to 11, the emulsion droplet aggregation was serious and the average particle size and distribution range were higher than those of other groups.The addition of NaCl can significantly improve the emulsion viscosity and interfacial protein adsorption, 0.6 mol/L NaCl concentration or less, the emulsion particle size is less than the control group, the concentration of 0.12 mol/L reached the minimum value, but is 0.84 mol/L NaCl concentration in larger emulsion droplet diameter emulsion droplet, the average particle size than the control group, acuity 0.36 mol/L NaCl concentration emulsion zeta potential absolute value smaller than in the control group.The appropriate conditions for emulsification are:casein addition amount 0.5%, fat-water ratio 3∶2, pH 7-9, and NaCl concentration≤0.6 mol/L.

Key words： protein dosage; fat water ratio; pH; NaCl; soybean oil; emulsion

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