黄原胶对扁桃仁蛋白质乳化特性的影响

扁桃仁蛋白质（Almond protein isolate，API）营养丰富，是一种重要的植物蛋白质资源，而乳化性差是一直困扰其开发应用的一个重要问题，为提高其乳化特性，本试验以扁桃仁分离蛋白质为研究对象，探讨了黄原胶（Xanthan gum，XG）对其乳化特性的影响。结果表明:XG的添加可使其复合乳液液滴直径更小且分布更均匀，即在XG添加量为0%~0.25%时，其乳液黏度从5.9 mPa·s增加至77.5 mPa·s，表面张力由13.1 mN/m降低至5.6 mN/m，界面吸附能力增强，乳液电位绝对值由29.0 mV增加到54.4 mV。尤其是XG添加量为0.2%时，API-XG乳液不仅具有较好的热稳定性和耐盐性，而且其储藏及冻融循环稳定性优良。实验研究有效提升了API的乳化性，为其在食品、化工等领域的应用提供了良好的技术支撑。

Effect of Xanthan Gum on the Emulsifying Properties of Almond Kernel Protein

Almond kernel protein is rich in nutrition and it is an important plant protein resource. However, poor emulsification is a key problem that has always influenced its development and application. In order to improve its emulsifying properties, in this study, almond kernel protein isolate (API) was selected as the research object, the effect of Xanthan gum (XG) on the emulsifying properties of API was discussed. The results showed that the addition of XG could make the droplet diameter of the composite emulsion much smaller and more evenly distributed. When the addition of XG content was 0%~0.25%, the viscosity of the emulsion increased from 5.9 to 77.5 mPa·s, the surface tension decreased from 13.1 to 5.6 mN/m, the interface adsorption capacity was enhanced, and the absolute value of the emulsion position increased from 29.0 to 54.4 mV. Especially when the addition of XG was 0.2%, API-XG composite emulsion not only had better thermal stability and salt tolerance, but also had good stability in storage and freeze-thaw cycle. Such experimental research could effectively improve the emulsifying properties of API, and provide technical support for its application in food and chemical fields.