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| 吐温20对界面大豆分离蛋白的取代及其对乳液稳定性的影响 |
| Competitive substitution of soy protein isolate by Tween 20 at interface and its effect on emulsion stability |
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| DOI：10.12166/j.zgyz.1003-7969/2020.02.013 |
| 中文关键词: 吐温20 大豆分离蛋白 界面取代 乳液稳定性 |
| 英文关键词:Tween 20 soy protein isolate interfacial substitution emulsion stability |
| 基金项目:国家自然科学基金（31671887） |
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| 中文摘要: |
| 研究了吐温20添加量、pH、离子强度和吐温20添加次序对大豆蛋白乳液界面蛋白取代率及界面吸附蛋白浓度(Γ)的影响，比较了均质前后添加吐温20乳液的粒径及储藏稳定性。结果表明，中性或碱性、低离子强度的条件有利于吐温20从油水界面取代大豆分离蛋白（SPI），酸性或高离子强度都不利于取代。均质后添加1%(w吐温20/v乳液，下同)吐温20，界面蛋白取代率最高为4887%，新鲜乳液粒径显著变小；而均质前添加0.4%吐温20，界面蛋白取代率最高为33.93%，吐温20添加量对新鲜乳液粒径无显著影响。均质后添加吐温20几乎不影响乳液稳定性，而均质前添加吐温20则随着其添加量增加乳液失稳更快。通过激光扫描共聚焦显微镜观察发现，加入吐温后的乳液界面吸附蛋白层明显变薄。 |
| 英文摘要: |
| The effects of Tween 20 dosage, pH, ionic strength and adding order on the substitution rate of interfacial soy protein isolate (SPI) and the concentration (Γ) of interfacial adsorption proteins of soy protein emulsions were studied. The particle size and storage stability of emulsions containing Tween 20 added before and after homogenization were compared. The results showed that neutral or alkaline and low ionic strength were found to facilitate the substitution of SPI from the oil-water interface by Tween 20, and acidic or high ionic strength were against interfacial substitution. When 1%(wTween20/vEmulsion) Tween 20 was added after homogenization, the highest substitution rate of interfacial SPI was 4887% and the particle size of fresh emulsions became significantly smaller. When 0.4% Tween 20 was added before homogenization, the highest substitution rate of interfacial SPI was 33.93%, and Tween 20 dosage had no significant effect on the particle size of fresh emulsion. The addition of Tween 20 after homogenization hardly affected the emulsion stability, while adding Tween 20 before homogenization, the emulsions became unstable with the increase of Tween 20 dosage. The laser confocal scanning microscopy showed that the adsorbed protein layer at the interface of the emulsion became significantly thinner after the addition of Tween 20. |
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