该研究旨在提高罗非鱼分离蛋白(tilapia protein isolate,TPI)乳液的稳定性,拓展罗非鱼分离蛋白在食品工业中的应用。为此,以TPI为乳化剂,采用高压均质法制备乳液,探究不同卡拉胶质量浓度(0~2.5 mg/mL)对TPI乳液稳定性的影响。结果表明,添加卡拉胶能够显著增大乳液的Zeta电位绝对值(35.62 mV)(P<0.05)、表观黏度(Pa·s)及弹性模量G′。TPI与卡拉胶分子通过静电相互作用形成复合物,表面净电荷增加,阻碍了乳液液滴之间的聚集絮凝,提高了乳液的稳定性。同时,卡拉胶促进了蛋白在油水界面的吸附并形成了致密的界面膜。在模拟肠消化阶段中,添加1.5 mg/mL和2.0 mg/mL卡拉胶的乳液能够有效地抑制脂肪水解,提高乳液的消化稳定性。因此,卡拉胶可有效改善TPI乳液的物理稳定性和消化特性。该研究将为稳态化TPI乳液的开发以及TPI乳液基脂溶性活性物质递送体系的构建提供理论基础。
The purpose of this study was to improve the stability of tilapia protein isolate (TPI) emulsion and expand the application of TPI in the food industry.Therefore, the emulsion was prepared by high-pressure homogenization method with TPI as an emulsifier, and the effects of different carrageenan concentrations (0-0.25 mg/mL) on the stability of TPI emulsion were investigated.Results showed that the addition of carrageenan significantly increased the absolute value of Zeta potential (35.62 mV) (P<0.05), apparent viscosity (Pa·s), and elastic modulus G′ of the emulsion.TPI and carrageenan molecules formed a complex through electrostatic interaction, and the net charge on the surface increased, which hindered the aggregation and flocculation between emulsion droplets and improved the stability of the emulsion.At the same time, carrageenan promoted the adsorption of protein at the oil-water interface and formed a dense interface film.In the simulated intestinal digestion stage, the emulsion with 1.5 mg/mL and 2.0 mg/mL carrageenan could effectively inhibit lipid hydrolysis and improve the digestive stability of the emulsion.Therefore, carrageenan can effectively improve the physical stability and digestibility of TPI emulsion.This study will provide a theoretical basis for the development of a stable TPI emulsion and the construction of a TPI emulsion-based fat-soluble active substance delivery system.
[1] MCCLEMENTS D J, SALIVA-TRUJILLO L, ZHANG R J, et al.Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions[J].Food Research International, 2016, 88(Pt A):140-152.
[2] CHEN W Y, JU X R, ALUKO R E, et al.Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin[J].Food Hydrocolloids, 2020, 108:106042.
[3] ZANG Z H, CHOU S R, TIAN J L, et al.Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins:A mechanistic and in vitro simulation study[J].Food Chemistry, 2021, 336:127700.
[4] GARCÍA-MORENO P J, GUADIX A, GUADIX E M, et al. Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates. Food Chemistry, 2016, 203:124-135.
[5] 董金和. 《2013中国渔业统计年鉴》解读. 中国水产, 2013(7):19-20.
DONG J H. Interpretation of China fishery statistical yearbook 2013. China Fisheries, 2013(7):19-20.
[6] ZHANG L N, LIANG R W, LI L.The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability[J].Food Hydrocolloids, 2022, 131:107814.
[7] PERRECHIL F A, CUNHA R L.Stabilization of multilayered emulsions by sodium caseinate and κ-carrageenan[J].Food Hydrocolloids, 2013, 30(2):606-613.
[8] YAN P, YUAN J L, KANG X, et al. Characteristics, formation mechanism and stability of high internal phase emulsions stabilized by porcine plasma protein (PPP)/carrageenan (CG) hybrid particles. Food Bioscience, 2022, 47:101751.
[9] TAN L, HONG P Z, YANG P, et al.Correlation between the water solubility and secondary structure of tilapia-soybean protein co-precipitates[J].Molecules, 2019, 24(23):4337.
[10] 陈艾霖, 洪鹏志, 宋春勇, 等.热处理对负载叶黄素的罗非鱼分离蛋白乳液稳定性和体外消化的影响[J].食品与发酵工业, 2021, 47(16):173-180.
CHEN A L, HONG P Z, SONG C Y, et al.Effect of heat treatment on stability and in vitro digestion of lutein loaded tilapia protein isolate[J].Food and Fermentation Industries, 2021, 47(16):173-180.
[11] CAO J, TONG X H, CHENG J J, et al.Impact of pH on the interaction between soy whey protein and gum arabic at oil-water interface:Structural, emulsifying, and rheological properties[J].Food Hydrocolloids, 2023, 139:108584.
[12] SHI T, LIU H, SONG T, et al.Use of L-arginine-assisted ultrasonic treatment to change the molecular and interfacial characteristics of fish myosin and enhance the physical stability of the emulsion[J].Food Chemistry, 2021, 342:128314.
[13] 吴彤, 冯进, 黄午阳, 等. 牛蒡果胶多糖/玉米醇溶蛋白复合颗粒稳定的Pickering乳液构建及对姜黄素的递送功效. 食品科学, 2023,44(14):37-46.
WU T, FENG J, HUANG W Y, et al. Fabrication of Pickering emulsions stabilized by burdock RG-1 pectin/zein composite particles and their utilizations for the delivery of curcumin. Food Science, 2023,44(14):37-46.
[14] WANG N Z, ZHAO X, JIANG Y Q, et al.Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid[J].International Journal of Biological Macromolecules, 2023, 225:1085-1095.
[15] GASA-FALCON A, ARRANZ E, ODRIOZOLA-SERRANO I, et al.Delivery of β-carotene to the in vitro intestinal barrier using nanoemulsions with lecithin or sodium caseinate as emulsifiers[J].LWT, 2021, 135:110059.
[16] SHEN K J, LONG J, LI X F, et al.Complexation of pea protein isolate with dextran sulphate and interfacial adsorption behaviour and O/W emulsion stability at acidic conditions[J].International Journal of Food Science & Technology, 2021, 57(4):2333-2345.
[17] BAI L, LIU F G, XU X F, et al.Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation[J].Journal of Food Engineering, 2017, 207:35-45.
[18] YI J, GAN C, WEN Z, et al.Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery[J].Food Hydrocolloids, 2021, 113:106497.
[19] ZHONG W G, LI C Q, DIAO M X, et al.Characterization of interactions between whey protein isolate and hyaluronic acid in aqueous solution:Effects of pH and mixing ratio[J].Colloids and Surfaces B:Biointerfaces, 2021, 203:111758.
[20] GHORBANI GORJI S, GHORBANI GORJI E, MOHAMMADIFAR M A, et al. Complexation of sodium caseinate with gum tragacanth: Effect of various species and rheology of coacervates. International Journal of Biological Macromolecules, 2014, 67:503-511.
[21] CAI Y J, DENG X L, LIU T X, et al.Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties[J].Food Hydrocolloids, 2018, 79:391-398.
[22] CHANG H J, LEE J H.Emulsification and oxidation stabilities of DAG-rich algae oil-in-water emulsions prepared with the selected emulsifiers[J].Journal of the Science of Food and Agriculture, 2020, 100(1):287-294.
[23] HU Y, LIANG H S, XU W, et al.Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein[J].Food Hydrocolloids, 2016, 52:213-220.
[24] ZHANG R Y, BELWAL T, LI L, et al.Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients:A review[J].Carbohydrate Polymers, 2020, 242:116388.
