大豆脑磷脂对汉麻分离蛋白Pickering乳液的形成及其性质的影响

朱秀清; 王源; 朱颖; 孟妍; 李志敏; 刘燕清

doi:10.13386/j.issn1002-0306.2021020124

大豆脑磷脂对汉麻分离蛋白Pickering乳液的形成及其性质的影响

Effect of Soybean Phosphatidyl Ethanolamine on the Formation and Properties of Pickering Emulsion Stabilized by Hemp Protein Isolate

摘要

摘要: 为研究大豆脑磷脂对汉麻分离蛋白Pickering乳液性质的影响，本文通过改变大豆脑磷脂添加量考察不同大豆脑磷脂添加量（10%、20%、30%、40%）对汉麻分离蛋白Pickering乳液乳化活性指数、微观结构、乳滴粒径、Zeta电位、流变学特性及贮藏稳定性的影响，初步探究大豆脑磷脂的添加对汉麻分离蛋白Pickering乳液稳定机制的影响。结果表明：在汉麻分离蛋白Pickering乳液体系中加入大豆脑磷脂后，其乳液稳定性有所提高；在大豆脑磷脂添加量为30%时，得到的Pickering乳液各项指标最佳，乳液的乳化活性指数为4.63 m²⁄g，乳液的分散指数为0.23；乳滴粒径为125 nm，Zeta电位值为−27.12 mV；乳液的表观黏度较小且无明显乳液聚结现象发生，并在贮藏7 d后未出现油析现象，乳液稳定性好。该研究为汉麻分离蛋白Pickering乳液稳定性提高及大豆脑磷脂的应用领域拓宽提供了理论基础。

Abstract: This paper studied the effect of soybean cephalin on hemp protein isolated Pickering emulsion properties. The emulsifying activity index, the microstructure, droplet size, Zeta potential, the influence of rheological properties and storage stability were measured. It was critical to explore the influence mechanism of hemp protein isolated Pickering. The results showed that the stability of Pickering emulsion was improved after the addition of cephalin. The optimum indexes of the Pickering emulsion were obtained when the amount of cephalin was 30%, with an emulsion activity index of 4.63 m²⁄g and a dispersion index of 0.23. The droplet size was 125 nm, and the Zeta potential was −27.12 mV. The apparent viscosity of the emulsion was small. There was no obvious droplet aggregation and oil leakage phenomenon after 7 days storage, therefore the storage stability was good. This study provided a theoretical basis for improving the stability of hemp protein isolate Pickering emulsion, which could also expand the application field of soybean cephalin.