食品与发酵工业 >

2022 , Vol. 48 >Issue 10: 156 - 163

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028189

研究报告

基于牡蛎肽构建油包水型乳液体系及其稳定性研究

  • 杨文 ,
  • 郑惠娜 ,
  • 任鼎鼎 ,
  • 李晋祯 ,
  • 曹文红 ,
  • 林海生 ,
  • 秦小明 ,
  • 章超桦
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  • 1(广东海洋大学 食品科技学院,广东 湛江,524088)
    2(广东海洋大学 深圳研究院,广东 深圳,518108)
    3(国家贝类加工技术研发分中心 (湛江),广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东 湛江,524088)
    4(海洋食品精深加工关键技术省部共建协同创新中心(大连工业大学),辽宁 大连,116034)
第一作者:硕士研究生(郑惠娜教授为通信作者,E-mail:zhenghn@gdou.edu.cn)

收稿日期: 2021-05-28

  修回日期: 2021-06-11

  网络出版日期: 2022-06-10

基金资助

深圳市大鹏新区科技创新和产业发展专项资金资助项目(KJYF202101-07);广东省现代农业产业技术体系创新团队项目( 2022KJ146)、财政部和农业农村部:国家现代农业产业技术体系资助项目、国家重点研发计划“蓝色粮仓科技创新”重点专项(2020YFD091102)

收起

Study on the construction and stability of W/O emulsion system based on oyster peptide

  • YANG Wen ,
  • ZHENG Huina ,
  • REN Dingding ,
  • LI Jinzhen ,
  • CAO Wenhong ,
  • LIN Haisheng ,
  • QIN Xiaoming ,
  • ZHANG Chaohua
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)
    2(Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China)
    3(National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China)
    4(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2021-05-28

  Revised date: 2021-06-11

  Online published: 2022-06-10

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摘要

为了拓宽牡蛎肽粉在食品领域的应用范围,对牡蛎肽基料的粉体学性质进行测定,进一步以牡蛎肽溶液为水相,大豆油为油相,聚甘油蓖麻醇酸酯为乳化剂,用剪切法制备油包水型乳液。采用电子鼻分析技术,流变仪和低场核磁成像技术对乳液的理化性质进行表征,探究乳液在对抗不同温度、离心力、热处理、反复冻融等环境条件下的稳定性。结果显示,牡蛎肽基料的休止角为(22.29±0.49)°,滑动角为(29.19±0.46)°,堆积密度为(0.469 7±0.007 6) g/mL,振实密度为(0.585 7±0.006 9) g/mL,平衡吸湿率为37.89%。牡蛎肽基料具有较好流动性,吸湿能力较强。流变测定结果表明,构建的乳液为假塑性流体,核磁成像的伪彩色图像表明乳液油水相分布均匀。电子鼻测定结果表明,牡蛎肽的腥味物质主要来源于无机硫化物,构建的乳液体系对牡蛎肽溶液的腥味具有明显掩蔽效果。乳液在不同环境条件下均表现出较好的稳定性。

关键词： 牡蛎肽; 吸湿性; 油包水乳液; 稳定性

本文引用格式

杨文 , 郑惠娜 , 任鼎鼎 , 李晋祯 , 曹文红 , 林海生 , 秦小明 , 章超桦 . 基于牡蛎肽构建油包水型乳液体系及其稳定性研究[J]. 食品与发酵工业, 2022 , 48(10) : 156 -163 . DOI: 10.13995/j.cnki.11-1802/ts.028189

Abstract

In order to broaden the application range of oyster peptide powder (LOPs) in the food field, the powder properties of oyster peptide powder were measured. The oyster peptide solution was used as the water phase, soybean oil was as oil phase, and polyglycerol polyricinoleate (PGPR) as emulsifier to prepare water-in-oil (W/O) emulsion by shearing method. Electronic nose analysis technology, rheometer and low-field nuclear magnetic imaging technology were used to characterize the physical and chemical properties of the emulsion. The stability of the emulsion against environmental conditions such as different temperatures, centrifugal force, heat treatment, and repeated freezing and thawing was explored. The results showed that the angle of repose of oyster peptide powder was (22.29±0.49) ° and the sliding angle was (29.19±0.46) °. The bulk density and the tap density were (0.469 7±0.007 6) g/mL and (0.585 7±0.006 9) g/mL, respectively. The equilibrium moisture absorption rate was 37.89%. Oyster peptide powder showed good fluidity and strong moisture absorption capacity. Moreover, the rheological measurement results showed that the constructed emulsion was a pseudoplastic fluid, and the pseudo-color image of nuclear magnetic resonance (NMR) showed that the water phases distribution of emulsion oil was homogeneous. Furthermore, the results of the electronic nose measurement showed that the fishy substances of oyster peptides were mainly derived from inorganic sulfides, and the constructed emulsion system had a significant masking effect on the fishy smell of oyster peptide solutions. The emulsions showed good stability under different environmental conditions.

Key words： oyster peptides; hygroscopicity; W/O emulsion; stability

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