大豆种子萌发后油脂体乳液稳定性的研究

以大豆为原料，大豆种子经萌发处理后的油脂体乳液为研究对象，通过测量乳化稳定性、过氧化值、硫代巴比妥酸值（TBARS值）及酸价等指标，比较了大豆种子不同萌发时间油脂体乳液的稳定性，研究了不同处理条件（NaCl浓度、pH、贮藏温度）对大豆种子萌发后油脂体乳液稳定性的影响。实验结果表明，大豆种子萌发后油脂体提取率逐渐降低，20 h（12.36%±0.21%）至27 h（10.89%±0.28%）油脂体提取率呈逐渐下降趋势，且27 h后提取率下降显著（P<0.05）。室温下贮藏14 d样品出现不同程度的絮凝。不同萌发时间油脂体乳液稳定性也不同，27 h表面疏水性（99.78±0.88）最大，且乳化稳定性（23.49±0.39）最好。经不同NaCl浓度、pH、贮藏温度处理后，随NaCl浓度的增加，萌发后的大豆油脂体乳液乳化活性无显著变化（P>0.05），乳化稳定性在NaCl浓度为0~150 mmol/L时呈下降趋势，大于150 mmol/L时无显著变化，150与200 mmol/L时分别为（4.75±0.12）和（4.74±0.14）min，但过氧化值在贮藏0~6 d时显著增加（P<0.05）；pH越高，萌发大豆油脂体乳液的ζ-电势及乳化活性越小，pH为4时乳化活性为（19.13±0.23）m2/g，过氧化值和TBARS值变化显著（P<0.05）；贮藏温度上升，萌发大豆油脂体乳液过氧化值升高，酸价无显著性变化（P>0.05）。不同萌发时间大豆种子油脂体乳液稳定性均存在差异，且萌发27 h后的大豆油脂体较其他萌发时间更稳定。NaCl浓度和pH都对萌发大豆油脂体乳液稳定性有较大影响，且贮藏温度对其影响相对较小。可为今后萌发大豆油脂体的应用提供理论基础。

Study on Oil Body Emulsion Stability of Soybean Seeds after Germination

Soybean was used as raw material, and the oil emulsion of soybean seeds after germination was taken as the research object. Measurement of emulsion stability, peroxide value, thiobarbituric acid value (TBARS value) and acid value, the stability of oil emulsion of soybean seeds at different germination times was compared, and the effects of different treatment conditions (NaCl concentration, pH and storage temperature) on the stability of oil emulsion of soybean seeds after germination were studied. The experimental results showed that the oil bodies extraction rate of soybean seeds decreased gradually after germination, There was no significant difference in the extraction rate between 20 h (12.36%±0.21%) and 27 h (10.89%±0.28%) (P>0.05), and the extraction rate decreased significantly after 27 h (P<0.05). The emulsion stability was also different at different germination time. The surface hydrophobicity of 27 h was the highest (99.78±0.88), and the emulsion stability was the best (23.49±0.39). After treatment with different NaCl concentrations, pH and storage temperatures, with the increase of NaCl concentration, the emulsifying activity of soybean oil emulsion after germination had no significant change (P>0.05). The emulsifying stability showed a downward trend when NaCl concentration was 0~150 mmol/L, and no significant change when NaCl concentration was higher than 150 mmol/L. The emulsifying stability was (4.75±0.12) min and (4.74±0.14) min when NaCl concentration was 150 and 200 mmol/L, respectively. However, the peroxide value increased significantly during 0~6 d of storage (P<0.05). The higher the pH was, the smaller the ζ-potential and emulsifying activity of the emulsion would be. When the pH was 4, the emulsifying activity was (19.13±0.23) m2/g, and the peroxide value and TBARS value changed significantly (P<0.05). The emulsion stability of soybean seed oil body at different germination time was different, and soybean oil body after 27 h germination was more stable than other germination time. NaCl concentration and pH had great effect on the stability of germinated soybean oil emulsion, and storage temperature had little effect on it. It could provide theoretical basis for the application of germinated soybean oil bodies in the future.