佛山科学技术学院学报（自然科学版）2024，Vol.42Issue(5)：54-68,15.
螺旋藻蛋白-原花青素稳定亚麻籽油品质的研究
Study on the stability of flaxseed oil quality by the complex of spirulina protein-procyanidins
摘要
Abstract
In order to study the effect of the complex spirulina protein-procyanidins on the stability of flaxseed oil emulsion quality,the spirulina protein with a purity of 98.14％was extracted by high pressure homogenization after being dissolved in weak alkaline electrolytic water.The complex was formed by ultrasonic mixing with procyanidins in a ratio of 1∶2(V∶V).The complex had a certain antioxidant capacity.The effects of protein concentration,procyanidins concentration and oil volume ratio on the stability of emulsion were studied with lipid oxidation analysis(POV value,TBARS value),optical microscope microstructure and appearance morphology analysis as the main indicators.It was preliminarily concluded that the POV value and TBARS value of the spirulina protein-procyanidins complex emulsion were lower than those of the emulsion prepared only with protein.Moreover,low temperature storage at low protein concentration,plateau anthocyanin concentration and appropriate oil phase volume ratio can better delay the lipid oxidation of emulsion and improve the storage stability of emulsion.It also provides new ideas for developing spirulina protein flaxseed oil emulsion products.关键词
乳液/抗氧化能力/脂质氧化/原花青素Key words
emulsion/antioxidant capacity/lipid oxidation/procyanidins分类
轻工纺织引用本文复制引用
曾巧辉,余杏同,林妙銮..螺旋藻蛋白-原花青素稳定亚麻籽油品质的研究[J].佛山科学技术学院学报（自然科学版）,2024,42(5):54-68,15.基金项目
广东省教育厅创新强校项目(2022KTSCX120) （2022KTSCX120）
广东省市场监督管理局科研攻关项目(2022CS01) （2022CS01）
