该文制备了磷酸化大豆蛋白(phosphorylated soybean protein,P-SPI),并以该颗粒为乳化剂制备稳定的高内相乳液(high internal phase emulsions,HIPEs)。通过调节油相体积分数考察磷酸化大豆蛋白对高内相乳液的粒径、流变性、微观结构和离心稳定性等性质的影响。结果表明,磷酸化大豆分离蛋白侧链上的—OH与PO3-4发生了磷酸化反应;在油相体积分数为74%~86%时,P-SPI可以制备稳定的HIPEs;与未改性SPI相比,P-SPI稳定的HIPEs具有较小的粒径;流变学实验表明P-SPI稳定HIPEs的表观黏度更高,形成了具有较高黏弹性的三维网络凝胶结构;随着油相体积分数的增加,乳液液滴的微观结构从彼此分离的圆形变成相互挤压的六边形网络结构;P-SPI稳定HIPEs的离心稳定性更好。该文为植物蛋白基在高脂食品的生产应用提供了理论参考。
Phosphorylated soybean protein (P-SPI) was prepared and used to prepare stable high internal phase emulsions (HIPEs). The effects of P-SPI on particle size, rheological property, microstructure, and centrifugal stability of HIPEs were investigated by changing the volume fraction of the oil phase. Results showed that there was a phosphorylated reaction between —OH on the side chain of SPI and PO3-4. P-SPI could prepare stable HIPEs in the range of 74%-86% oil phase volume. Compared to SPI, P-SPI stabilized HIPEs had small particle sizes. Rheological experiments showed that P-SPI stabilized HIPEs had higher apparent viscosity, forming a three-dimensional gel network structure with higher viscoelasticity. As the volume fraction of the oil phase increased, the microstructure of the emulsion droplets changed from spherical to hexagonal. P-SPI stable HIPEs had better centrifugal stability. This study provides a theoretical reference for the production and application of high-fat food containing plant protein.
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