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| 葵花籽蛋白水解物对水包油型乳状液物理和氧化稳定性的影响 |
| Effect of sunflower seed protein hydrolysate on physical andoxidative stability of oil in water emulsion |
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| DOI： |
| 中文关键词: 葵花籽蛋白水解物 乳状液 粒径 乳化活性 乳化稳定性 絮凝稳定性 凝结稳定性 氧化稳定性 |
| 英文关键词:sunflower seed protein hydrolysate emulsion particle size emulsifying activity emulsion stability flocculation stability condensation stability oxidative stability |
| 基金项目:安徽省高等学校省级质量工程项目（2019xqsxzx90）；安徽省高等学校自然科学研究项目（KJ2019A1267） |
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| 中文摘要: |
| 利用碱性蛋白酶对葵花籽蛋白进行适度水解后，将葵花籽蛋白水解物（SSH）添加到以单甘酯作为乳化剂制备的乳状液中，通过测定乳状液的乳化活性、乳化稳定性、粒径、絮凝指数、凝结指数以及乳状液贮藏14 d过氧化值和丙二醛含量的变化，评价SSH对乳状液物理和氧化稳定性的影响。结果表明：添加SSH可显著提高乳状液的乳化活性、乳化稳定性、絮凝和凝结稳定性，显著降低乳状液的粒径；SSH添加量为1.0%时，乳状液具有较好的物理稳定性，同时又具有较好的氧化稳定性。 |
| 英文摘要: |
| The sunflower seed protein was hydrolyzed moderately by alkaline protease, and the effect of sunflower seed protein hydrolysate(SSH) on physical and oxidative stability of emulsion prepared with monoglyceride as emulsifier was studied. The emulsifying activity, emulsion stability, particle size, flocculation index, condensation index and peroxide value and malondialdehyde content of the emulsion stored for 14 d were evaluated. The results showed that the emulsifying activity, emulsion stability, flocculation and condensation stabilities of the emulsion increased significantly after adding SSH while the particle size of the emulsion decreased markedly. When the content of SSH was 1.0%, the emulsion had the best physical stability and better oxidative stability. |
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