摘要
为扩展核桃粕利用价值,以核桃分离蛋白(Walnut protein isolate,WalPI)和花青素(Anthocyanin,ACN)为原料制备复合颗粒,并用于稳定Pickering乳液。研究不同ACN添加量(0.05%~0.15%)对复合颗粒的粒径、Zeta电位、傅里叶变换红外光谱、表面疏水性和热稳定性的影响,以液滴尺寸、微观结构、贮藏稳定性和流变特性为指标研究Pickering乳液的性质。结果表明:WalPI与ACN结合形成了大颗粒;二者存在静电相互作用、氢键和疏水相互作用;ACN提高了WalPI的亲水性和热稳定性。ACN添加量为0.05%时,复合颗粒的粒径、zeta电位的热变性温度分别为299.1 nm、-19.47 mW和85.86℃,综合性能最佳。WalPI-ACN稳定的Pickering乳液液滴平均尺寸小于16μm,呈单峰均匀分布,属于假塑性特征的非牛顿流体。ACN添加量为0.05%时,Pickering乳液平均液滴尺寸为7.04μm,具有良好的分散性,其液滴呈完整的圆形结构,贮藏15 d后乳析指数为1.48%,具有较高的表观黏度和应力,呈以弹性为主的凝胶状结构,综合性能最佳。本研究可为蛋白质-多酚复合颗粒在食品工业中的潜在应用和食品级Pickering乳液的开发提供新思路。
Composite particles were prepared from walnut protein isolate(WalPI)and anthocyanin(ACN),and used to stabilize Pickering emulsions.The effects of different ACN additions(0.05%~0.15%)on the particle size,zeta potential,Fourier transform infrared spectroscopy,surface hydrophobicity,and thermal stability of the composite particles were investigated,and the properties of Pickering emulsions were studied in terms of droplet size,microstructure,storage stability,and rheological properties.The results showed that WalPI combined with ACN to form large particles,electrostatic interactions,hydrogen bonding,and hydrophobic interactions existed between the two.And ACN improved the hydrophilicity and thermal stability of WalPI.The particle size and thermal denaturation temperature of the zeta potential of the composite particles were 299.1 nm,-19.47 mW,and 85.86℃,respectively,with the best overall performance when ACN was added at 0.05%.The average droplet size of the Pickering emulsion stabilized by WalPI-ACN was less than 16μm,with a single-peaked homogeneous distribution,a non-Newtonian fluid with pseudoplastic characteristics.When ACN was added at 0.05%,the average droplet size of Pickering emulsion was 7.04μm,with good dispersibility.Its droplets showed a complete circular structure with a CI of 1.48%after 15 days of storage.The system exhibited high apparent viscosity and stress,forming an elastic-based gel-like structure,which contributed to its optimal overall performance.This study may provide new ideas for the potential application of protein-polyphenol composite particles in the food industry and the development of food-grade Pickering emulsions.
作者
鲁燕玲
梁珀溶
邓艳梅
蒋雨心
范方宇
LU Yanling;LIANG Porong;DENG Yanmei;JIANG Yuxin;FAN Fangyu(College of Biological and Food Engineering,Southwest Forestry University,Kunming 650224,China;Key Laboratory of National Forestry and Grassland Administration on Biodiversity Conservation in Southwest China,Kunming 650224,China;Key Laboratory of Forest Disaster Warning and Control of Yunnan Province,Kunming 650224,China;Forest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities,Kunming 650224,China)
出处
《食品工业科技》
北大核心
2025年第18期93-101,共9页
Science and Technology of Food Industry
基金
中央引导地方科技发展资金自由探索类基础研究项目(202407AA110007)
云南省基础研究计划项目重点项目(202401AS070012)
云南省科技厅中青年学术和技术带头人后备人才项目(202405AC350032)。
作者简介
鲁燕玲(1998-),女,硕士研究生,研究方向:食品加工与安全,E-mail:luyanling20220222@163.com;通信作者:范方宇(1979-),男,博士,教授,研究方向:农林产品加工,E-mail:ffy118@163.com。
