Food and Fermentation Industries >

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

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

Factors influencing the sodium caseinate-soybean oil emulsion system

  • PENG Songlin ,
  • ZHANG Yinong ,
  • ZHAO Ziyue ,
  • LI Yixuan ,
  • KANG Mengyao ,
  • SHANG Yongbiao
Expand
  • 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

Fold

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

Cite this article

PENG Songlin , ZHANG Yinong , ZHAO Ziyue , LI Yixuan , KANG Mengyao , SHANG Yongbiao . Factors influencing the sodium caseinate-soybean oil emulsion system[J]. Food and Fermentation Industries, 2021 , 47(1) : 107 -115 . DOI: 10.13995/j.cnki.11-1802/ts.024968

References

[1] ZHOU L,FENG X,YANG Y L,et al.Effects of high-speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low-fat conditions[J].Journal of the Science of Food and Agriculture,2019,99(14):6 500-6 508.
[2] YANG F,LIU X,REN X E,et al.Swirling cavitation improves the emulsifying properties of commercial soy protein isolate[J].Ultrasonics Sonochemistry,2018,42:471-481.
[3] XU Y Y,WANG G R,WANG X B,et al.Effects of homogenization on the molecular flexibility and emulsifying properties of soy protein isolate[J].Food Science And Biotechnology,2018,27(5):1 293-1 299.
[4] CASTELLANI O,BELHOMME C,DAVID-BRIAND E,et al.Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin[J].Food Hydrocolloids,2006,20(1):35-43.
[5] HERRERO A M,CARMONA P,PINTADO T,et al.Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer[J].Food Chemistry,2012,135(1):133-139.
[6] TANG C H,LIU F.Cold,gel-like soy protein emulsions by microfluidization:Emulsion characteristics,rheological and microstructural properties,and gelling mechanism[J].Food Hydrocolloids,2013,30(1):61-72.
[7] DICKINSON E.Flocculation of protein-stabilized oil-in-water emulsions[J].Colloids And Surfaces B-Biointerfaces,2010,81(1):130-140.
[8] LI J H,WANG C Y,LI X,et al.Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk[J].Food Bioscience,2018,23:115-120.
[9] LIANG H N,TANG C H.Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0[J].Lwt-Food Science And Technology,2014,58(2):463-469.
[10] 朱振宝,王艳斐,易建华.影响乳清分离蛋白和酪蛋白乳液物理稳定性因素研究[J].陕西科技大学学报(自然科学版),2016,34(4):125-130;144.
ZHU Z B,WANG Y F,YI J H.Factors affecting physical stability of emulsions stabilized by whey protein isolate and casein[J].Journal of Shaanxi University of Science & Technology,2016,34(4):125-130;144.
[11] KRASULYA O,BOGUSH V,TRISHINA V,et al.Impact of acoustic cavitation on food emulsions[J].Ultrasonics Sonochemistry,2016,30:98-102.
[12] OCHOA-RIVAS A,NAVA-VALDEZ Y,SERNA-SALDIVAR S O,et al.Microwave and ultrasound to enhance protein extraction from peanut flour under alkaline conditions:Effects in yield and functional properties of protein isolates[J].Food And Bioprocess Technology,2017,10(3):543-555.
[13] CHA Y,SHI X J,WU F,et al.Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization[J].Journal of Food Engineering,2019,258:1-8.
[14] WU D,WU C,WANG Z Y,et al.Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri)[J].Food Hydrocolloids,2019,94:537-545.
[15] PICOTTI F,FABBIAN M,GIANNI R,et al.Hyaluronic acid lipoate:Synthesis and physicochemical properties[J].Carbohydrate Polymers,2013,93(1):273-278.
[16] 李超.紫苏蛋白O/W乳状液的物化特性及稳定性研究[D].西安:陕西科技大学,2018.
LI C.Physicochemical properties and stability of perilla protein O/W emulsion [D].Xian:Shaanxi University of Science & Technology,2018.
[17] LU X X,ZHANG H W,LI Y Q,et al.Fabrication of milled cellulose particles-stabilized Pickering emulsions[J].Food Hydrocolloids,2018,77:427-435.
[18] 孔静.亚麻籽胶对酪蛋白乳浊液稳定性影响的研究[D].广州:华南理工大学,2013.
KONG J.The influence of flaxseed Gum on the stability of sodium caseinate-stabilized emulsions[D].Guangzhou:South China University of Technology.2013.
[19] JIANG J,XIONG Y L.Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase[J].Meat Science,2013,93(3):469-476.
[20] 简华君.大豆蛋白对肌纤维复合蛋白凝胶性质的影响[D].无锡:江南大学,2014.
JIAN H J.Effects of soy protein on the gelling properties of myofibrillar protein[D].Wuxi:Jiangnan University,2014.
[21] CHEMAT F,ZILL E H,KHAN M K.Applications of ultrasound in food technology:Processing,preservation and extraction[J].Ultrasonics Sonochemistry,2011,18(4):813-835.
[22] SERRANO A,COFRADES S,JIMENEZ-COLMENERO F.Characteristics of restructured beef steak with different proportions of walnut during frozen storage[J].Meat Science,2006,72(1):108-115.
[23] 李成倍,袁妍,向琪瑞,等.酪蛋白酸钠水溶液流变特性研究[J].食品科技,2013,38(6):54-57;66.
LI C B,YUAN Y,XIANG Q R,et.al.Rheological properties of sodium caseinate solution[J].Food Science and Technology,2013,38(6):54-57;66.
[24] 刘洋.大豆蛋白纳米颗粒稳定的乳液及其油凝胶性质[D].无锡:江南大学,2016.
LIU Y.Properties of emulsions stabilized with soy protein nanoparticles and their oleogels [D].Wuxi:Jiangnan University,2016.
[25] HUNTER T N,PUGH R J,FRANKS GEORGE V,et al.The role of particles in stabilising foams and emulsions[J].Advances In Colloid and Interface Science,2008,137(2):57-81.
[26] CHEN J S,DICKINSON E.Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels[J].Colloids and Surfaces B-Biointerfaces,1999,12(3-6):373-381.
[27] CHEN J S,DICKINSON E,LANGTON M,et al.Mechanical properties and microstructure of heat-set whey protein emulsion gels:Effect of emulsifiers[J].Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology,2000,33(4):299-307.
[28] WANG J M,XIA N,YANG X Q,et al.Adsorption and dilatational rheology of heat-treated soy protein at the oil-water interface:Relationship to structural properties[J].Journal of Agricultural and Food Chemistry,2012,60(12):3 302-3 310.
[29] 王美玉,王愈,陈振家,等.pH及离子强度对燕麦分离蛋白功能特性及亚基特性的影响[J].食品与机械,2019,35(10):1-5.
WANG M Y,WANG Y,CHEN Z J,et al.Functional properties and subunits properties of oat protein isolate under different pH and ionic strength[J].Food & Machinery,2019,35(10):1-5.
[30] 王艳萍,李双喜,AHMED ZA,等.蚕豆蛋白的提取及NaCl浓度和pH值对其溶解性和乳化性的影响[J].农业工程学报,2010,26(1):380-384.
WANG Y P,LI S X,AHMED Z,et al.Extraction of broad bean protein and effects of NaCl concentration and pH value on its solubility and emulsibility[J].Transactions of the CSAE,2010,26(1):380-384.
[31] 刘丽娅,赵强忠,孔静,等.黄原胶对酪蛋白酸钠乳状液稳定性的影响[J].食品工业科技,2012,33(5):83-86.
LIU L Y,ZHAO Q Z,KONG J,et al.Effect of xanthan gum on the stability of sodium caseinate emulsion[J].Science and Technology of Food Industry,2012,33(5):83-86.
[32] 崔珊珊,木泰华,孙红男,等.NaCl浓度和pH对甘薯蛋白肽乳化特性的影响[J].中国农业科学,2016,49(9):1 778-1 786.
CUI S S,MU T H,SUN H N,et al.Effects of NaCl Concentration and pH value on the emulsifying properties of sweet potato peptides[J].Scientia Agricultura Sinica,2016,49(9):1 778-1 786.
[33] KARIMI N,MOHAMMADIFAR M A.Role of water soluble and water swellable fractions of gum tragacanth on stability and characteristic of model oil in water emulsion[J].Food Hydrocolloids,2014,37:124-133.
[34] 叶进富.蛋白质zeta电位与离子交换层析分离的相关性研究[D].杭州:浙江大学,2006.
YE J F.Zeta potential of protein and its correlation to separation behavior of ion exchange chromatography[D].Hangzhou:Zhejiang University,2006.
[35] 王雪,郭兴凤.蛋白质乳化性研究进展[J].粮食加工,2017,42(1):39-43.
WANG X,GUO X F.Research progress on protein emulsification[J].Grain processing,2017,42(1):39-43.
[36] 郭嘉.谷朊粉中麦谷蛋白和麦醇溶蛋白的分离及应用研究[D].郑州:河南工业大学,2011.
GUO J.Study on extraction and application of gluteninand gliadin from wheat gluten[D].Zhengzhou:Henan University of Technology 2011.
[37] ZHANG T,JIANG B,MU W M,et al.Emulsifying properties of chickpea protein isolates:Influence of pH and NaCl[J].Food Hydrocolloids,2009,23(1):146-152.
[38] 赵正涛,王秀菊.NaCl对酪蛋白酸钠溶液流变学特性及结构变化的影响[J].乳业科学与技术,2013,36(5):11-15.
ZHAO Z T,WANG X P.Influence of NaCl on rheological properties and structural change of sodium caseinate solution[J].Journal of Dairy Science and Technology,2013,36(5):11-15.
[39] 曹灿.不同处理条件对核桃蛋白特性的影响[D].西安:陕西科技大学,2018.
CAO C.Effects of different treatment condition on the properties of walnut protein isolates [D].Xi’an:Shaanxi University of Science & Technology,2018.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.