摘要
采用磷脂和大豆分离蛋白作为乳化剂,制成稳定的W/O型(油包水)和O/W型(水包油)大豆蛋白-磷脂复合乳液,研究在胃消化动态模型下乳酸菌对乳液的影响。通过对消化后乳液的粒径、电位、浊度的检测和显微观察,结果发现W/O型不加乳酸菌乳液粒径从(1157±57.75)nm增加到(2620±83.43)nm,电位从(—52.9±0.85)mV增加到(—4.64±0.14)mV,浊度从784.5±1.13降低到27.5±0.64;W/O型加乳酸菌乳液粒径从(1173±48.0)nm增加到(1405±67.07)nm,电位则从(—45.72±2.08)mV增加到(—3.44±0.16)mV,浊度从565±1.41降低到11.05±0.77。O/W型不加乳酸菌乳液粒径从(815±40.76)nm增加到(1026±51.3)nm,电位从(—52.1±2.18)mV增加到(—5.33±0.26)mV,浊度从173.95±1.49降低到32.9±0.63;O/W型加乳酸菌乳液粒径从(738±39.53)nm降到(403±18.95)nm,电位从(—40.06±2.01)mV增加到(—0.725±0.03)mV,浊度从131±0.70降低到26.15±0.32。加乳酸菌比不加乳酸菌乳液稳定性更差。加乳酸菌对大豆蛋白-磷脂复合乳液具有显著影响(P﹤0.01),说明乳酸菌加剧了乳液的破乳现象。
In this study,phospholipids and soy protein isolates were used as emulsifiers to make stable W/O type(water-in-oil)and O/W type(oil-in-water)soy protein-phospholipid composite emulsion.The effect of lactic acid bacteria on the emulsion under dynamic model of gastric digestion was studied.Through the detection and microscopic observation of the particle size,potential and turbidity of the digested emulsion,it was found that the particle size of the W/O type lactic acid-free emulsion increased from(1157±57.75)nm to(2620±83.43)nm,the potential increases from(—52.9±0.85)mV to(—4.64±0.14)mV,the turbidity decreased from 784.5±1.13 to 27.5±0.64;the particle size of W/O type lactic acid bacteria emulsion increased from(1173±48.0)nm to(1405±67.07)nm,the potential increases from(—45.72±2.08)m V to(—3.44±0.16)mV,turbidity decreased from 565±1.41 to 11.05±0.77.The particle size of O/W type lactic acid-free emulsion increased from(815±40.76)nm to(1026±51.3)nm,the potential increased from(—52.1±2.18)mV to(—5.33±0.26)mV,and the turbidity decreased from 173.95±1.49 to 32.9±0.63;the particle size of O/W type lactic acid bacteria emulsion decreased from(738±39.53)nm to(403±18.95)nm,the potential increased from(—40.06±2.01)mV to(—0.725±0.03)mV,and the turbidity decreased from 131±0.70 to 26.15±0.32.The addition of lactic acid bacteria is less stable than the emulsion without lactic acid bacteria.The addition of lactic acid bacteria had a significant effect on the soy proteinphospholipid composite emulsion(P<0.01),indicating that the lactic acid bacteria aggravated the emulsion demulsification.
作者
朱浩
管军军
刘雪
郑建樟
路新开
ZHU Hao;GUAN Junjun;LIU Xue;ZHENG Jianzhang;LU Xinkai(College of Biological Engineering,Henan University of Technology,Zhengzhou 450001)
出处
《食品科技》
CAS
北大核心
2019年第12期6-11,共6页
Food Science and Technology
基金
国家自然科学基金项目(31371782).
关键词
乳酸菌
大豆分离蛋白
大豆蛋白-磷脂复合乳液
胃消化动态模型
lactic aid bacteria
soy protein isolate
protein and phospholipid composite emulsion
gastric digestion dynamic model
