粮油食品科技2025，Vol.33Issue(4)：67-76,10.DOI:10.16210/j.cnki.1007-7561.2025.04.010
葡萄籽油-乳清分离蛋白高内相乳液制备与表征
Preparation and Characterization of Grape Seed Oil-Whey Protein Isolate High Internal Phase emulsion
摘要
Abstract
In this study,whey protein isolate(WPI)was used as natural emulsifier and grapeseed oil as oil phase to prepare high internal phase emulsion.The morphology,average particle size,stability,rheological properties and microstructure of emulsion during storage period were investigated under different WPI concentration gradients and emulsification homogenization rate.The results showed that the emulsion stability of medium high concentration protein solution group and medium high rotational speed treatment group was good during 30 days of storage.The average particle size of emulsion drops decreased significantly with the increase of WPI concentration,and tended to be stable when the concentration≥2.0%.The emulsifying activity index(EAI)and emulsion stability index(ESI)revealed that both parameters increased with higher WPI concentrations.Meanwhile,the average oil droplet size initially decreased followed by an increase with elevated homogenization speed,while EAI and ESI showed an initial upward trend before stabilizing at higher speeds.Confocal laser scanning microscopy(CLSSL)analysis demonstrated that increasing WPI concentrations promoted enhanced protein adsorption at the oil-water interface with more uniform spatial distribution and improved structural integrity.When the concentration exceeded 2.0%,interfacial adsorption approached saturation threshold,accompanied by stabilization of droplet dimensions.The optimal droplet dispersion was achieved at a homogenization speed of 15 000 r/min,whereas aggregation occurred when the speed reached 18 000 r/min.Dynamic rheological analysis demonstrated that both increased WPI concentration and shear rate enhanced the storage modulus(G′)and loss modulus(G″)of the emulsion.These findings collectively indicate that moderate elevation of whey protein isolate concentration and controlled intensification of homogenization energy can synergistically improve emulsion stability and gel network strength.These conclusions provide references for the high-value utilization of functional oils.关键词
高内相乳液/葡萄籽油/乳清分离蛋白溶液/乳液表征Key words
high internal phase emulsions(HIPEs)/grape seed oil/whey protein isolate(WPI)/emulsion characterization分类
轻工纺织引用本文复制引用
郭兵兵,陈思贤,肖渝珈,王桥意,李紫琳,魏丫然,陈妍,艾有伟..葡萄籽油-乳清分离蛋白高内相乳液制备与表征[J].粮油食品科技,2025,33(4):67-76,10.基金项目
校企合作项目"荆楚特色食品品质提升及新产品创制关键技术研发" University-Enterprise Cooperation Project"Research and Development of Key Technologies for Quality Improvement and New Product Creation of Jingchu Characteristic Foods" （）
