亚麻籽胶-大豆分离蛋白乳状液微滴聚集体的制备及其流变特性
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摘要
基于异型聚集效应,考察亚麻籽胶(FG)与大豆分离蛋白(SPI)乳状液微滴形成异型微聚集体的理化特性。采用微射流分别制备亚麻籽胶(0.6%)乳状液与SPI(1%)乳状液微滴,通过异型聚集形成不同组成的微聚集体,分别采用动态光散射、Lumisizer稳定性分析仪、光学显微镜、剪切流变与微流变技术分析微聚集体的粒径、Zeta-电位、稳定性、微观结构和流变特性。随着FG乳状液微滴含量的增加,Zeta-电位绝对值呈先减小后增大的趋势,表明异型微滴间产生静电吸附作用;乳状液微聚集体的粒径呈先增大后减小的趋势,当FG乳状液微滴含量为60%时粒径最大,且乳状液不稳定性指数较低,稳定性较好;同时,微聚集体的宏观黏性指数(MVI)和弹性指数(EI)均得到显著提高;微观结构表明:形成具有特定三维空间网络结构的微聚集体。本研究为开发食品脂质替代物奠定理论基础。
This paper mainly studies the fabrication and rheological properties of heteroaggregated emulsion of oppositely charged flaxseed gum-coated and soy protein-coated oil droplets. The flaxseed gum(0.6%) emulsion and SPI(1%)emulsion were prepared using microfluidizer, respectively. The microclusters were formed by mixing FG emulsion and SPI emulsion with different ratios by heteroaggregation. Droplet size, zeta-potential, physical stability, microstructure and rheological properties were measured by dynamic light scattering, Lumisizer stability analyzer, optical microscope, shear rheometer and micro-rheometer. Zeta-potential of the heteroaggregated emulsion was decreased and then increased with the increase of the content of flaxseed gum emulsion droplets, indicating the electrostatic interaction between FG-emulsion droplets and SPI-emulsion droplets. The mean droplet size of the emulsion micro-aggregates was increased and then decreased with the increase of FG emulsion droplets content. The droplet size was the biggest when the FG emulsion droplets content was 60%. While, the heteroaggregated emulsion instability index was low indicating that the physical stability was good. At the same time, macroscopic viscosity index(MVI) and the elasticity index(EI) of micro-aggregates have been significantly improved at 60% FG emulsion droplets. Microstructure indicated that the formation of micro-aggregates have formed specific three-dimensional network structure. The research was to lay a theoretical foundation for the development of food lipid alternatives.
This paper mainly studies the fabrication and rheological properties of heteroaggregated emulsion of oppositely charged flaxseed gum-coated and soy protein-coated oil droplets. The flaxseed gum(0.6%) emulsion and SPI(1%)emulsion were prepared using microfluidizer, respectively. The microclusters were formed by mixing FG emulsion and SPI emulsion with different ratios by heteroaggregation. Droplet size, zeta-potential, physical stability, microstructure and rheological properties were measured by dynamic light scattering, Lumisizer stability analyzer, optical microscope, shear rheometer and micro-rheometer. Zeta-potential of the heteroaggregated emulsion was decreased and then increased with the increase of the content of flaxseed gum emulsion droplets, indicating the electrostatic interaction between FG-emulsion droplets and SPI-emulsion droplets. The mean droplet size of the emulsion micro-aggregates was increased and then decreased with the increase of FG emulsion droplets content. The droplet size was the biggest when the FG emulsion droplets content was 60%. While, the heteroaggregated emulsion instability index was low indicating that the physical stability was good. At the same time, macroscopic viscosity index(MVI) and the elasticity index(EI) of micro-aggregates have been significantly improved at 60% FG emulsion droplets. Microstructure indicated that the formation of micro-aggregates have formed specific three-dimensional network structure. The research was to lay a theoretical foundation for the development of food lipid alternatives.
引文
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[2]ABETE I,GOYENECHEA E,ZULET M A,et al.Obesity and metabolic syndrome:potential benefit from specific nutritional components[J].Nutrition Metabolism and Cardiovascular Diseases,2011,21(Suppl 2):B1-B15.
[3]SKELHON T S,GROSSIORD N,MORGAN O AR,et al.Quiescent water-in-oil pickering emulsions as a route toward healthier fruit juice infused chocolate confectionary[J].Journal of Materials Chemistry,2012,22(36):19289-19295.
[4]郝晓敏,谷长生,刘继伟,等.淀粉基脂肪模拟物的性质及代脂研究[J].食品研究与开发,2007,28(2):32-35.
[5]孔静.亚麻籽胶对酪蛋白乳浊液稳定性影响的研究[D].广州:华南理工大学,2013.
[6]赵菁菁,王菁,袁芳,等.蛋白质-多糖层层组装技术在食品乳状液中的应用[J].食品科技,2014(10):78-83.
[7]许朵霞,曹雁平,齐雅萌,等.微晶纤维素对大豆分离蛋白-姜黄素乳状液稳定性的影响[J].中国食品学报,2015,15(4):76-80.
[8]BOUYER E,MEKHLOUFI G,POTIER I L,et al.Stabilization mechanism of oil-in-water emulsions byβ-lactoglobulin and gum arabic[J].Journal of Colloid&Interface Science,2011,354(2):467-477.
[9]GUZEY D,MCCLEMENTS D J.Formation,stability and properties of multilayer emulsions for application in the food industry[J].Advances in Colloid and Interface Science,2006,128/129/130:227-248.
[10]许朵霞,祖丽皮亚·艾合麦提,王旭,等.层层组装对叶黄素乳状液环境响应物理稳定性的影响[J].中国食品学报,2016,16(5):38-45.
[11]龙肇.蛋白质-多糖交互作用对高乳脂乳浊液稳定性的影响及作用机理研究[D].广州:华南理工大学,2014.
[12]MAIER C,ZEEB B,WEISS J.Investigations into aggregate formation with oppositely charged oil-inwater emulsions at different pH values[J].Colloids and Surfaces B:Biointerfaces,2014,117:368-375.
[13]LIU F,WANG D,SUN C,et al.Influence of polysaccharides on the physicochemical properties of lactoferrin-polyphenol conjugates coatedβ-carotene emulsions[J].Food Hydrocolloids,2016,52:661-669.
[14]BAKER E N,BAKER H M.A structural framework for understanding the multifunctional character of lactoferrin[J].Biochimie,2009,91(1):3-10.
[15]李卡.玉米淀粉基脂肪模拟物制备、性质及与肌原纤维蛋白互作的研究[D].哈尔滨:东北农业大学,2014.
[16]庄远红,潘裕添,刘静娜,等.盐离子对魔芋多糖-蛋白复配体系凝胶特性及色泽的影响[J].食品科学技术学报,2014,32(6):19-23.
[17]YANG N,HUTTER J L,DE BRUYN J R.Microrheology,microstructure,and aging of physically cross-linked poly(vinyl alcohol)/poly(ethylene glycol)blends[J].Journal of Rheology,2012,56(4):797-822.
[18]DICKINSON E.Hydrocolloids as emulsifiers and emulsion stabilizers[J].Food Hydrocolloids,2009,23(6):1473-1482.
[19]MASON T G,GANG H,WEITZ D A.Rheology of complex fluids measured by dynamic light scattering[J].Journal of Molecular Structure,1996,383(1/2/3):81-90.
[20]MASON T G,GANESAN K,VAN ZANTEN J H,et al.Particle tracking microrheology of complex fluids[J].Physical Review Letters,1997,79(17):3282-3285.
[21]KLEMUK S A,TITZE I R.Viscoelastic Properties of Three Vocal-Fold Injectable Biomaterials at Low Audio Frequencies[J].The Laryngoscope,2004,114(9):1597-1603.
[22]AMBROSIO L,BORZACCHIELLO A,NETTI P A,et al.Rheological study on hyaluronic acid and its derivative solutions[J].Journal of Macromolecular Science,1999,36(7/8):991-1000.