大连工业大学学报2024，Vol.43Issue(2)：102-107,6.DOI:10.19670/j.cnki.dlgydxxb.2024.0205
大豆分离蛋白制备南极磷虾油水包油乳液的作用
Effect of soybean protein isolate on the preparation of Antarctic krill oil-in-water emulsion
摘要
Abstract
The soy protein isolate(SP1)oil-in-water lotion of Antarctic krill was prepared by high-speed homogenization and ultrasonic crushing with different concentrations of SPI as emulsifier.The effect of SPI as emulsifier was studied.The results showed that when the SPI concentration increased from 2 to 16 mg/mL,the interfacial tension of the protein solution decreased from 50.1 to 42.8 mN/m,while the emulsification stability increased from 95.3％to 98.4％,and the foaming stability significantly decreased from 70.8％to 41％.The particle size range was from 127.3 to 146.3 nm,and the interfacial protein adsorption increased from 47％to 74％.Confocal and epigenetic results showed that all samples were evenly distributed and stable.During storage,the peroxide value of Tween 20 lotion increased from 0.555 to 1.935 mmol/kg,while SPI lotion and Tween 20 lotion with 4 mg/mL protein increased from 0.665 to 1.170 mmol/kg.The shelf life of SPI lotion with 4 mg/mL protein at 40,50 and 60 ℃ were 31.4,30.2 and 29.2 d,respectively.关键词
大豆分离蛋白/南极磷虾油/水包油乳液Key words
soybean protein isolate(SPI)/Antarctic krill oil/oil-in-water emulsion分类
轻工纺织引用本文复制引用
吕璐,王紫阳,刘玉佳..大豆分离蛋白制备南极磷虾油水包油乳液的作用[J].大连工业大学学报,2024,43(2):102-107,6.基金项目
辽宁省教育厅科学研究经费项目(面上项目)(LJKZ0522). （面上项目）
