摘要
该文采用酪蛋白酸钠(sodium caseinate,NaCas)、果胶和卡拉胶作为原料制备复合物,研究蛋白-多糖质量比、pH值对其复合物体系浊度、粒径、Zeta电位和乳液稳定性的影响,并探究影响乳液稳定性的相关机制。结果表明:pH值及蛋白-多糖质量比对复合物的形成有显著影响;当蛋白与多糖质量比为2∶1时,NaCas与果胶在pH值为5.0时可形成稳定的乳液,而NaCas与卡拉胶则在pH值为6.0时可形成稳定的乳液。而对复合物的傅里叶红外光谱、荧光光谱、界面张力及剪切黏度的分析则说明多糖与NaCas之间发生相互作用后增强复合物的界面吸附能力和溶液的黏度,从而有利于改善其乳液的稳定性。
Sodium caseinate(NaCas),pectin,and carrageenan were used as raw materials to prepare the Na-Cas-polysaccharide complexes.The effects of protein-polysaccharide mass ratio and pH on the turbidity,par-ticle size,Zeta-potential,and emulsion stability of the complex systems were investigated,and the mecha-nisms of these factors in affecting the emulsion stability were explored.The results showed that pH and protein-polysaccharide mass ratio had significant effects on the formation of complexes.At the protein-polysaccharide mass ratio of 2∶1,NaCas formed stable emulsions with pectin and carrageenan at pH 5.0 and pH 6.0,respec-tively.The Fourier-infrared spectroscopy,fluorescence spectra,interfacial tension,and shear viscosity of the complexes showed that the interaction between polysaccharides and NaCas enhanced the interfacial adsorption and solution viscosity,thus contributing to the emulsion stability of the complexes.
作者
刘秋蝶
曹杨
张燕鹏
南占东
LIU Qiudie;CAO Yang;ZHANG Yanpeng;NAN Zhandong(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Enshi Life Quality Co.,Ltd.,Enshi 445000,Hubei,China)
出处
《食品研究与开发》
CAS
2024年第11期54-61,共8页
Food Research and Development
基金
武汉轻工大学校立科研项目(2022Y12)。
关键词
酪蛋白酸钠
卡拉胶
果胶
乳液稳定性
物化特性
sodium caseinate
carrageenan
pectin
emulsion stability
physical and chemical properties
