食品工业科技2017，Vol.38Issue(19)：1-6,6.DOI:10.13386/j.issn1002-0306.2017.19.001
大豆多糖对乳清分离蛋白-乳状液稳定性与流变特性的影响
Influence of soybean polysaccharide on the physical stability and rheological properties of whey protein isolate emulsion
摘要
Abstract
To increase the elasticity,viscosity of the food system and form high rheological properties food system,the effect of different concentrations of soybean polysaccharide (SSPS) on whey protein isolates (WPI) coated emulsion's stability and rheological properties was investigated.The particle size,Zeta-potential,stability index,rheological properties and microstructure of the emulsion were analyzed by electrostatic mixing of different concentrations of SSPS and 2％ WPI emulsion (oil phase 20％).In order to deeply explore the effect of WPI emulsion's rheological properties,combined shear rheology and micro-rheological technology were applied.The results showed that with the increase of SSPS concentration,the particle size of WPI emulsion reached the peak value (3350 ± 0.35) nm with 0.25％ SSPS,and then decreased with the increase of SSPS concentration.The absolute value of Zeta-potential decreased,indicating that electrostatic interaction between SSPS and WPI emulsion and SSPS electrostatic adsorption improved the stability of WPI emulsion.Shear rheology results showed that when the concentration of SSPS was 0.5％,the viscosity reached the maximum value and the viscosity value was more than 10 times that of the WPI emulsion at the shear rate of 95.8 s-1.Micro-rheological results showed that the MSD curve of 0.5％ SSPS-WPI emulsion appeared in the platform area,indicating that the elasticity index (EI)and the macroscopic viscosity index (MVI) significantly increased and reached the maximum.Microstructure results showed that 0.5％ SSPS-WPI emulsion formed a homogeneous emulsion aggregate.This study could help to understand the interaction between SSPS and protein emulsions and provide theoretical guidance for food (mayonnaise,sauces,chocolate and butter,etc.)production with low fat and high rheological properties.关键词
大豆多糖/乳清分离蛋白乳状液/稳定性/微流变/剪切流变Key words
soybean soluble polysaccharide/whey protein isolate emulsion/stability/micro-rheological property/shear rheological property分类
轻工纺织引用本文复制引用
王旭,李昕,许朵霞,曹雁平..大豆多糖对乳清分离蛋白-乳状液稳定性与流变特性的影响[J].食品工业科技,2017,38(19):1-6,6.基金项目
国家自然科学基金项目(31501486) （31501486）
北京市自然科学基金三元联合资助项目(15S0003) （15S0003）
北京市科技计划课题(Z171100001317004) （Z171100001317004）
十三五国家科技计划项目申报中心重点研发计划(2016YFD0400802) （2016YFD0400802）
北京市优秀人才培养资助项目(2014000020124G032) （2014000020124G032）
北京市属高等学校创新团队建设与教师职业发展计划项目(IDHT20130506). （IDHT20130506）
