大豆蛋白-溶血磷脂O/W型复合乳液的乳化特性

针对大豆溶血磷脂添加量对大豆分离蛋白-溶血磷脂复合乳化体系乳化特性的影响进行探究。对复合乳化体系分别进行了界面蛋白吸附量、界面张力、乳化活性、乳化稳定性、粒径分布、Zeta电位的测定,并采用光学显微镜对乳液中油滴分布及微观结构变化进行观察。结果表明:随着溶血磷脂添加量的增加,乳化特性指标均基本呈现先升高后降低的趋势。其中,当溶血磷脂添加量为10%时,乳液的乳化特性表现最佳,这表明添加适量溶血磷脂会促进其与大豆分离蛋白的相互作用,降低界面张力,在油-水界面上形成较稳定的界面膜,形成稳定的复合乳状液。

Emulsifying Properties of Soybean Protein Isolate-Lysophosphatide Oil-in-Water (O/W) Emulsion

The effect of the amount of added lysophospholipids on emulsifying properties of soy protein isolate (SPI)-lysophospholipid emulsion system was explored by determining the interfacial protein adsorption, interfacial tension, emulsifying activity, emulsion stability, particle size distribution, and zeta potential and by observing the microstructure and distribution of emulsion droplets under optical microscopy. The results showed that with increasing addition of lysophospholipids, the emulsifying characteristics were increased at first and then decreased. Among five samples, the emulsion with 10% lysophospholipids added presented the best emulsifying properties, suggesting that the proper addition of lysophospholipids could promote the interaction between soybean protein isolate and lysophospholipids, thereby reducing the interfacial tension, forming a stable interfacial film at the water-oil interface, and finally forming a stable emulsion.