| 摘要: |
| 【目的】探讨超声对豌豆蛋白 高酯果胶复合物乳液稳定性的影响，为豌豆蛋白的开发利用提供参考。【方法】以豌豆蛋白（pea protein，PP）、高酯果胶（high methoxyl pectin，HMP）、超声豌豆蛋白（PP-US）和超声高酯果胶（HMP-US）制备的乳液为对照，比较豌豆蛋白 高酯果胶复合物（PP-HMP）和超声豌豆蛋白 高酯果胶复合物（PP-HMP-US）制备的乳液在储藏过程中粒径、Zeta-电位、微观结构、表观黏度和乳析指数的变化，结合复合物的油-水界面行为，阐明PP-HMP-US复合物的界面行为与其乳液稳定性的关系。【结果】与豌豆蛋白（PP）和超声豌豆蛋白（PP-US）乳液相比，豌豆蛋白 高酯果胶复合物（PP-HMP）和超声豌豆蛋白 高酯果胶复合物（PP-HMP-US）乳液的粒径和剪切稀化程度较小，Zeta-电位绝对值较大，储藏过程中液滴分布均匀且未出现乳析现象。与豌豆蛋白-高酯果胶复合物（PP-HMP）乳液相比，超声豌豆蛋白-高酯果胶复合物（PP-HMP-US）乳液的粒径和表观黏度进一步减小，储藏过程中乳液更为稳定。油-水界面行为研究结果表明，超声可以促进豌豆蛋白与高酯果胶结合，减小豌豆蛋白-高酯果胶复合物（PP-HMP）的接触角，且降低复合物界面张力的能力显著提高，更有利于PP-HMP-US乳液的稳定。【结论】超声可以减小豌豆蛋白 高酯果胶复合物（PP-HMP）的接触角，改善其油-水界面行为及乳液的理化特性，进而提高PP-HMP-US乳液的稳定性。 |
| 关键词: 豌豆蛋白 高酯果胶 乳液稳定性 蛋白质加工 |
| DOI：DOI:10.13207/j.cnki.jnwafu.2024.10.015 |
| 分类号: |
| 基金项目:河南省自然科学基金项目（222300420424）；河南省高等学校重点科研计划项目（23B550007）；国家自然科学基金区域联合基金项目（U21A20270）；河南省青年骨干教师培养计划项目（2020GGJS083） |
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| Emulsion stabilization of pea protein-high methoxyl pectin complexes after ultrasound enhancement |
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TANG Yihua1, MA Kaiyuan1, SUN Xiaoyang2, ZHANG Lifen1, CHEN Fusheng1
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1.School of Food Science and Technology,Henan University of Technology,Zhengzhou,Henan 450001,China;2.School of Food and Bioengineering,Henan University of Animal Husbandry and Economy,Zhengzhou,Henan 450046,China
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| Abstract: |
| 【Objective】This study explored the effect of ultrasound on the stabilization of pea protein (PP)-high methoxyl pectin (HMP) complexes based emulsions to provide references for the development and utilization of pea protein.【Method】PP,HMP,PP-US and HMP-US were used as controls.Particle size,Zeta-potential,microstructure,apparent viscosity and creaming index of PP-HMP and PP-HMP-US based emulsions during storage were investigated.The oilwater interfacial behaviors of complexes were also studied to elucidate the relationship between interfacial behaviors and emulsion stability.【Result】Compared to PP and PP-US based emulsions,PP-HMP and PP-HMP-US based emulsions had smaller particle size and shear thinning rate,but had larger absolute value of Zeta-potential.The droplets of emulsions were uniformly distributed without creaming phenomenon during storage.Compared to PP-HMP based emulsions,particle size and apparent viscosity of PP-HMP US based emulsions decreased,indicating that the emulsion was more stable during storage.According to the oil-water interfacial behaviors,ultrasound promoted the combination of PP and HMP,reduced the contact angle of PP-HMP complexes,and significantly improved the ability to reduce the interfacial tension of PP-HMP,which were conducive to emulsion stabilization.【Conclusion】Ultrasound improved the stability of PP-HMP-US based emulsions by reducing the contact angle of PP-HMP complexes and enhancing the oil-water interfacial behaviors of complexes and physico-chemical properties of PP-HMP-US based emulsions. |
| Key words: pea protein high methoxyl pectin emulsion stabilization protein processing |
