摘要
热处理是影响蛋白乳液稳定性的重要因素,本文研究了不同热处理温度(30、50、70、80、90℃,30 min)对金枪鱼蛋白乳液理化性能的影响。结果表明,与未进行热处理的样品相比,经过热处理的蛋白乳液乳化性能发生显著变化(P<0.05)。随着热处理温度的上升,金枪鱼蛋白乳液的表面疏水性、黏度、Zeta电位、乳化活性和乳化稳定性均呈现先增大再减小的趋势。加热温度在30~70℃范围内,蛋白二级结构展开,疏水性基团暴露,乳液黏度增大,液滴粒径减小,乳液稳定性增加;加热温度超过70℃后,蛋白分子重新聚集,与油滴结合的氨基酸残基重新进入蛋白质内部,液滴出现絮凝现象,乳液也变得不稳定。SDS-PAGE图谱显示70℃热处理30 min能够提升油-水界面蛋白质吸附量,液滴分布均匀,粒径达到最小值102.6 nm,黏度达到最大为43.87 Pa·s,贮藏28 d后没有出现乳析现象,乳液状态最稳定。综上,适当的热处理能提升金枪鱼蛋白乳液的稳定性。
Heat treatment is an important factor affecting the stability of the protein emulsion.This paper investigated the effects of different heat treatment temperature(30,50,70,80 and 90℃,30 min)on the physicochemical properties of tuna protein emulsion.The results showed that the emulsifying property of the heat-treated protein emulsion changed significantly compared with those without heat treatment(P<0.05).Surface hydrophobicity,viscosity,Zeta-potential,emulsifying activity and emulsion stability of tuna protein emulsion increased first and then decreased with the rise of heat treatment temperature.Within 30~70℃of heating,protein secondary structure unfolded,hydrophobic groups exposed,the viscosity of emulsion increased,the particle size of the droplet decreased and the stability of the emulsion increased.After the heating temperature exceeded 70℃,the protein molecules reassembled,the amino acid residues bound to the oil droplets reentered the protein interior,the droplets appeared flocculation and the emulsion became unstable.The results of SDS-PAGE illustrated that the amount of protein adsorption at the oil-water interface increased,the droplet distribution was uniform,the particle size reached the minimum value of 102.6 nm,the viscosity reached the maximum of 43.87 Pa·s at 70℃for 30 min.There was no stratification in the emulsion after 28-days of storage and the emulsion had the best stability at this temperature.To sum up,appropriate heat treatment could improve the stability of the tuna protein emulsion.
作者
高飞
余海霞
张小军
王晋
GAO Fei;YU Haixia;ZHANG Xiaojun;WANG Jin(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;Ocean Research Center of Zhoushan,Zhejiang University,Zhoushan 316021,China;Zhejiang Marine Fisheries Research Institute,Zhoushan 316021,China)
出处
《食品工业科技》
CAS
北大核心
2024年第11期86-92,共7页
Science and Technology of Food Industry
基金
舟山市科技计划项目(2023C03006)。
关键词
金枪鱼蛋白
热处理
乳液
温度
稳定性
tuna protein
heat treatment
emulsion
temperature
stability
作者简介
高飞(1998-),女,硕士研究生,研究方向:水产品加工与贮藏,E-mail:3444601808@qq.com。;通信作者:余海霞(1981-),女,硕士,高级工程师,研究方向:水产品加工与贮藏,E-mail:haixiahome@163.com。
