核桃蛋白-黄原胶复合Pickering乳液的 制备工艺优化
Optimization of preparing walnut protein-xanthan composite Pickering emulsion
  
DOI:
中文关键词:  核桃蛋白  多糖  黄原胶  Pickering乳液
英文关键词:walnut protein  polysaccharide  xanthan  Pickering emulsion
基金项目:天山青年计划项目(2019Q050)
Author NameAffiliation
WAN Wenyu1,2,YAN Shengkun2,KONG Lingming1,DUGULUJIAO1, ABUDUSALAMU Maimaiti1 1.School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China
2.Institute of Agricultural Mechanization, Xinjiang Academy of Agricultural Sciences, Urumqi 830091 China 
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中文摘要:
      为了进一步促进我国核桃资源优势向经济效益优势转化,提高核桃饼粕中蛋白质的高值化利用,以核桃饼中提取的核桃蛋白作为原料,通过与黄原胶复配制备一种蛋白-多糖复合的Pickering乳液,通过单因素实验和响应面实验对核桃粕蛋白-黄原胶复合Pickering乳液的制备工艺进行了优化,并考察了制备的Pickering乳液的热稳定性、冷藏稳定性和冻融稳定性。结果表明,核桃蛋白-黄原胶复合Pickering乳液制备的最优工艺参数为pH 6.5、黄原胶添加量0.2 g/100 mL、核桃油体积分数72%,在此条件下乳液乳析指数较低,为(1.49±0.68)%,乳液体系热稳定和冷藏稳定性较好,冻融稳定性较差。综上,制备核桃蛋白-黄原胶复合Pickering乳液为核桃蛋白的开发利用提供了一个新思路。
英文摘要:
      In order to further promote the transformation of walnut resources advantage to economic benefit advantage and improve the high-value utilization of protein in walnut meal, a protein-polysaccharide composite Pickering emulsion was prepared by walnut protein and xanthan. The preparation process of walnut protein-xanthan composite Pickering emulsion was optimized by single factor experiment and response surface experiment, and the thermal stability, frozen stability, freeze-thaw stability were determined. The results showed that the optimal preparing parameters of Pickering emulsion were pH 6.5, xanthan dosage 0.2 g/100 mL, walnut oil volume fraction 72%. Under these conditions, the creaming index was lower with (1.49±0.68)%. The emulsion system had good thermal stability and frozen stability, but the freeze-thaw stability was low. In conclusion, the preparation of walnut protein-xanthan composite Pickering emulsion provides a new idea for the exploitation of walnut protein.
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