| 胡淼，齐宝坤，孙禹凡，等.大豆乳状液的组成成分及相关性质的研究[J].中国油脂,2019,44(1):.[HU Miao, QI Baokun, SUN Yufan, etc.Composition and related properties of soybean emulsion[J].China Oils and Fats,2019,44(1):.] |
| 大豆乳状液的组成成分及相关性质的研究 |
| Composition and related properties of soybean emulsion |
| |
| DOI： |
| 中文关键词: 大豆乳状液 组成成分 相关性质 |
| 英文关键词:soybean emulsion composition related property |
| 基金项目: |
|
| 摘要点击次数: 1178 |
| 全文下载次数: 0 |
| 中文摘要: |
| 以生物解离后产生的大豆乳状液为研究对象，通过激光粒度仪、傅里叶红外光谱、核磁共振光谱仪、激光共聚焦显微镜、荧光光谱仪、流变仪等手段分析乳状液的组成及相关性质。结果表明：乳状液中的主要成分为甘油三酯（66%）、水（29%）、碳水化合物（1.1%）、蛋白质（4.7%）和磷脂（08%）；乳状液中界面蛋白含量为（10.79±0.84）mg/m2，可以完全覆盖油滴表面，维持乳液稳定；乳状液的Zeta电位值为（-21.57±1.88）mV，平均粒径为（11.13±0.58）μm；乳状液中蛋白的二级结构含量为α-螺旋结构（17.6±0.10）%、 β-折叠结构（41.1±0.18）%、 β-转角结构（18.2±0.07）%、无规卷曲结构（23.1±0.12）%；乳状液中磷脂主要是磷脂酰胆碱（PC）、磷脂酰乙醇胺（PE）、磷脂酰肌醇（PI）和磷脂酸（PA），其中PC含量最高；随着剪切速率的增加，乳状液的黏度逐渐降低，最终达到平衡，而随着温度的升高，乳状液黏度呈现先降低后稍有增加的趋势；与大豆分离蛋白相比，大豆乳状液的蛋白相对分子质量减小。 |
| 英文摘要: |
| With soybean emulsion produced by aqueous enzymatic method as material, the composition and related properties of the emulsion were analyzed by means of laser particle size analyzer, Fourier infrared spectroscopy, nuclear magnetic resonance spectroscopy, laser confocal microscopy, fluorescence spectrometry and rheometer. The results showed that the main components of soybean emulsion were triglycerides (66%), water (29%), carbohydrates (1.1%), protein (4.7%) and phospholipids (08%). The interface protein content of the emulsion was (10.79±0.84)mg/m2, and the interface protein could completely cover the surface of the oil droplets, making the emulsion stability better. The Zeta potential and average particle diameter of the emusion were (-21.57±1.88)mV and (11.13±058) μm, respectively. The contents of secondary structure of the emulsion protein were α-helix (176±0.10)%, β-sheet (41.1±0.18)%, β-corner (18.2±0.07)% and random coil (23.1±0.12)%. The phospholipids in the emulsion mainly were phosphatidylcholine (PC), phosphatidylethanola mine (PE), phosphatidylinositol (PI) and phosphatidic acid(PA),in which the content of PC was the highest. The rheology of the emulsion showed that the viscosity of the emusion decreased gradually, and eventually reached balance as the shear rate increasing. With the increase of temperature, the viscosity of the emulsion decreased first and then increased slightly. Compared with soybean protein isolate, the relative molecular weight of soybean emulsion protein decreased. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
