Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment
Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment
复制标题
大豆蛋白稳定的水包油乳液的特性和氧化稳定性：离子强度和热预处理的影响
DOI：
10.1016/j.foodhyd.2013.10.030
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发表时间：
2014-06-01
影响因子：
10.7
通讯作者：
Tang, Chuan-He
中科院分区：
文献类型：
--
作者：
Shao, Yun;Tang, Chuan-He
对天然和预热(95℃，15min)的大豆分离蛋白(SPI)稳定乳状液的一些理化特性、微观结构和稳定性进行了表征。考察了新鲜乳状液的乳化能力、液滴的絮凝状态、微观结构、界面蛋白浓度(Gamma)，以及存放2周后乳状液的抗团聚、抗絮凝、抗乳状化甚至抗脂肪氧化的稳定性。总体上讲，c的增大有利于乳化效率的提高，但新鲜乳状液中油滴的絮凝状态或絮体的大小受盐的存在和/或热处理的影响较大。提高离子强度或采用热预处理可显著增加新鲜乳状液中液滴的絮凝程度，以及界面上吸附的蛋白质的数量和浓度。所有乳液都表现出非凡的抗聚结和/或絮凝稳定性。随着c的增加，乳状液的稳定性逐渐提高，尤其是预热的含300 mM氯化钠的SPI乳状液。当c=1%或更高时，所有乳液在储存长达9天时都表现出类似的高氧化稳定性。即使在c=0.5%时，通过增加离子强度和/或应用热预处理，也可以极大地提高所形成的乳液的氧化稳定性。这一发现对开发一种重要的具有工业意义的蛋白质稳定乳剂具有重要意义。(C)2013爱思唯尔有限公司。保留所有权利。
Some physicochemical characteristics, microstructure and stability of native and preheated (95 degrees C, 15 min) soy protein isolate (SPI)-stabilized emulsions, formed at varying protein concentrations (c; 0.5 -4.0%, w/v) in the absence or presence of 300 mM NaCl, were characterized. The emulsifying ability, flocculated state of droplets, microstructure, interfacial protein concentration (Gamma) of the fresh emulsions, as well as stability of these emulsions against coalescence, flocculation, creaming and even lipid oxidation upon storage up to 2 weeks were evaluated. In general, increasing c was favorable for the emulsification efficiency, but the flocculated state of oil droplets or size of the flocs in the fresh emulsions was more affected by the presence of salt, and/or the heat pretreatment. Increasing ionic strength or application of a heat pretreatment resulted in remarkable increases in extents of droplet flocculation in the fresh emulsions, as well as amount and concentrat, ion of adsorbed proteins at the interface. All the emulsions exhibited an extraordinary stability against coalescence and/or flocculation. Increasing c led to a progressive increase in stability against creaming, especially for the preheated SPI emulsions with 300 mM NaCl. All the emulsions at c = 1% or above exhibited a similarly high oxidative stability upon storage up to 9 days. Even at c = 0.5%, the oxidative stability of the formed emulsions could be greatly improved by increasing ionic strength, and/or application of a heat pretreatment. The findings have important implications for the development of an important kind of protein-stabilized emulsions with industrial relevance. (C) 2013 Elsevier Ltd. All rights reserved.