食品与发酵工业2025，Vol.51Issue(22)：68-78,11.DOI:10.13995/j.cnki.11-1802/ts.042466
乳清分离蛋白-海藻酸钠基乳液凝胶球的性质及其用于紫苏籽油包封的研究
Study on properties of emulsion gel spheres based on whey protein isolate-sodium alginate and application in encapsulating perilla oil
摘要
Abstract
This study employed whey protein isolate(WPI)as emulsifier and sodium alginate(SA)as gel wall material to produce WPI-SA emulsion gel spheres encapsulating perilla oil.The research evaluated the water distribution,microstructure,texture,water reten-tion properties,freeze-thaw stability,thermal stability,and storage stability of the emulsion gel system to investigate the effects of varying WPI-SA ratios in the emulsion gel spheres.Based on the analysis of texture,chroma value,and water retention,the WPI-SA emulsion gel spheres with ratios of 4∶2,3∶3,and 2∶4 exhibited higher hardness,elasticity,and water retention.These gel spheres effectively prevented water loss at high temperatures around 100 ℃and showed no oil phase separation after freeze-thaw treatment.Additionally,they main-tained structural integrity and prevented oil phase separation in solutions with pH levels of 1.5,4.5,and 7.5,making them suitable for functional foods in acidic environments.The peroxide value(POV)of perilla oil decreased from(36.25±0.93)mmol/kg to(24.41±0.80)mmol/kg after 7 days of storage in emulsion gel spheres with a WPI∶SA ratio of 3∶3,demonstrating improved oxidation stability of the perilla oil.关键词
紫苏籽油/乳清分离蛋白/乳液凝胶球/海藻酸钠/贮藏稳定性Key words
perilla oil/whey protein isolate/emulsion gel spheres/sodium alginate/storage stability引用本文复制引用
李欣然,肖钰航,栾文莉,江世婧,陶涤扬,孙爱东..乳清分离蛋白-海藻酸钠基乳液凝胶球的性质及其用于紫苏籽油包封的研究[J].食品与发酵工业,2025,51(22):68-78,11.基金项目
国家自然科学基金项目(32172222,32372370) （32172222,32372370）
国家重点研发计划专项(2023YFD2201804) （2023YFD2201804）
