食品工业科技2026，Vol.47Issue(17)：40-50,11.DOI:10.13386/j.issn1002-0306.2025110035
基于单双脂肪酸甘油酯的高蛋白鲜核桃乳液稳定机制
Stabilization Mechanism of a High-protein Fresh Walnut Emulsion:The Role of Mono-and Diglycerides
摘要
Abstract
To overcome the insufficient nutritional density of plant-based protein emulsions owing to their low protein con-tent,this study utilized fresh walnuts as raw material to develop a high-protein fresh walnut emulsion(FWE).The effects of monoglycerides and diglycerides(MG/DG)on emulsion stability and structural properties were systematically investigated.Multidimensional analyses,including rheological properties,interfacial tension,and microstructural characterization revealed that MG/DG formed a dense interfacial film at the oil-water interface through hydrogen bonding and hydrophobic interactions,thereby significantly enhancing FWE stability.After adding 0.5%MG/DG,the emulsion exhibited the smallest particle size and lowest interfacial tension,while rheological data indicated optimal network structure strength and stability.However,excessive MG/DG addition(0.6%)induced over-aggregation of MG/DG molecules,which competed for interfa-cial adsorption and consequently compromised the integrity of the interfacial film.This study elucidates the stabilization mechanism of MG/DG in high-protein plant-based milk bases from interfacial and rheological perspectives,providing a the-oretical basis for developing FWE bases.关键词
鲜核桃/植物蛋白乳液/稳定性/界面特性/流变学特性/微观结构Key words
fresh walnut/plant protein emulsion/stability/interfacial properties/rheological properties/microstructure分类
轻工纺织引用本文复制引用
陈乐奕,任佳丽,李雨婷,张燕,韩子轩,杨兆甜,申素霞,许柠,曾淋,张露,杨琴,金美然..基于单双脂肪酸甘油酯的高蛋白鲜核桃乳液稳定机制[J].食品工业科技,2026,47(17):40-50,11.基金项目
中国农业大学—阿克苏地区农业科技创新专项(AKS-2024-AGTI-F16) （AKS-2024-AGTI-F16）
海南省自然科学基金(323CXTD381) （323CXTD381）
新疆维吾尔自治区天池英才引进计划:天池英才特聘专家 （）
"十四五"国家重点研发项目(2024YFD2101101,所属项目2024YFD2101100). （2024YFD2101101,所属项目2024YFD2101100）
