pH对玉米胚芽蛋白Pickering乳液稳定性及流变学性质的影响
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摘要
以玉米胚芽蛋白为原料,制备玉米胚芽蛋白Pickering乳液。研究不同pH(3、5、7、9、11)下乳液的粒径、电位、贮藏稳定性、离心稳定性及流变学性质。结果表明:乳液类型为水包油型;随着pH的增加,乳液粒径先增大后减小,电位绝对值先减小后增大;离心后,pH为5的乳液出现分层现象,离心稳定性最差,其他pH下的乳液离心稳定性均较好; p H为11的乳液在贮藏时间为1、3、7 d时均未出现分层,贮藏稳定性最好;乳液表观黏度随着剪切速率的增加而逐渐下降,呈剪切稀释现象,随着pH的增加,乳液的表观黏度先增大后减小。
The corn germ protein was used to prepare Pickering emulsion. The particle size,Zeta potential,storage stability,centrifugal stability and rheological property of the prepared emulsions at different pH( 3,5,7,9 and 11) were studied. The results showed that the emulsion was oil-in-water type.The particle size of the emulsion increased first and then decreased with the increase of pH,whereas the absolute value of the potential decreased first and then increased with the increase of pH. The emulsion prepared at pH 5 showed stratification after centrifugation and exhibited the lowest centrifugal stability compared with emulsions prepared at other pH. The emulsion prepared at pH 11 showed no stratification when the storage time was 1,3 d and 7 d,and exhibited the highest storage stability. In addition,the apparent viscosity of the emulsions decreased with the increase of shear rate,and the emulsion showed shear thinning. Moreover,the apparent viscosity of the emulsion increased first and then decreased with the increase of pH.
The corn germ protein was used to prepare Pickering emulsion. The particle size,Zeta potential,storage stability,centrifugal stability and rheological property of the prepared emulsions at different pH( 3,5,7,9 and 11) were studied. The results showed that the emulsion was oil-in-water type.The particle size of the emulsion increased first and then decreased with the increase of pH,whereas the absolute value of the potential decreased first and then increased with the increase of pH. The emulsion prepared at pH 5 showed stratification after centrifugation and exhibited the lowest centrifugal stability compared with emulsions prepared at other pH. The emulsion prepared at pH 11 showed no stratification when the storage time was 1,3 d and 7 d,and exhibited the highest storage stability. In addition,the apparent viscosity of the emulsions decreased with the increase of shear rate,and the emulsion showed shear thinning. Moreover,the apparent viscosity of the emulsion increased first and then decreased with the increase of pH.
引文
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[16]刘蕾.EGCG对α-乳白蛋白构建的β-胡萝卜素乳液稳定性影响及其机理探究[D].北京:中国农业大学,2016.
[2]任秀艳,王孟云,曹戈,等.玉米胚芽粕蛋白功能特性研究[J].食品科技,2014,39(6):187-192.
[3]王丽娟.玉米醇溶蛋白胶体颗粒的制备及应用研究[D].广州:华南理工大学,2014.
[4]宋春丽,任健,马云飞.玉米胚芽蛋白的分离及物化特性研究[J].现代食品科技,2013,29(6):1255-1258.
[5]罗立君.调节蛋白组成强化冷致大豆蛋白乳液凝胶的研究[D].广州:华南理工大学,2013.
[6]XIAO J,LU X X,HUANG Q R.Double emulsion derived from kafirin nanoparticles stabilized Pickering emulsion:fabrication,microstructure,stability and in vitro,digestion profile[J].Food Hydrocoll,2017,62:230-238.
[7]WILDE P,MACKIE A,HUSBAND F,et al.Proteins and emulsifiers at liquid interfaces[J].Adv Colloid Interface Sci,2004,108(10):63-71.
[8]DEMETRADESK K,MCCLEMENTS D J.Influence of p Hand heating on physicochemical properties of whey protein stabilized emulsions containing a nonionic surfactant[J].JAgric Food Chem,1998,46(10):3936-3942.
[9]吴娜娜,杨晓泉,郑二丽,等.大豆油体乳液稳定性和流变性分析[J].农业工程学报,2012,28(S1):369-374.
[10]覃磊,李银涛,周元林,等.p H值对MAA/MMA共聚物乳液性能的影响[J].功能材料,2014,45(13):13092-13097.
[11]KOVACˇEVIC'B A,MLLER R H,SAVI C'S D,et al.Solid lipid nanoparticles(SLN)stabilized with polyhydroxy surfactants:preparation,characterization and physical stability investigation[J].Colloid Surface A,2014,444(1):15-25.
[12]DICKINSON E,MERINO L M.Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels[J].Food Hydrocoll,2002,16(4):321-331.
[13]MALHOTRA A,COUPLAND J N.The effect of surfactants on the solubility,zeta potential,and viscosity of soy protein isolates[J].Food Hydrocoll,2004,18(1):101-108.
[14]冯凌凌,熊犍.大豆浓缩蛋白溶液表观粘度的研究[J].现代食品科技,2007,23(9):5-7.
[15]胡亚琼.小麦醇溶蛋白胶体颗粒稳定的Pickering乳液、高内相乳液的制备及特性[D].广州:华南理工大学,2016.
[16]刘蕾.EGCG对α-乳白蛋白构建的β-胡萝卜素乳液稳定性影响及其机理探究[D].北京:中国农业大学,2016.